Description
These Soft and Chewy Pumpkin Oatmeal Cookies are the perfect autumn treat, combining warm spices, tender pumpkin, and hearty oats for a deliciously comforting cookie. They offer a moist, chewy texture with just the right amount of sweetness, making them ideal for fall gatherings or a cozy afternoon snack.
Ingredients
Dry Ingredients
- 1 cup (125 grams) all-purpose flour (spooned & leveled)
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup (115 grams) unsalted butter (softened to room temperature)
- 1/2 cup (100 grams) brown sugar (lightly packed)
- 1/4 cup (50 grams) granulated sugar
- 1 large egg yolk (room temperature)
- 1 teaspoon pure vanilla extract
- 1/3 cup (80 grams) pumpkin puree (squeeze out excess moisture with paper towels*)
Other Ingredients
- 1 and 1/2 cups (150 grams) old-fashioned rolled oats
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, pumpkin pie spice, ground cinnamon, baking soda, and salt until fully combined. Set this mixture aside.
- Cream Butter and Sugars: Using a stand mixer fitted with the paddle attachment or an electric hand mixer in a large bowl, cream together the softened unsalted butter, brown sugar, and granulated sugar for 1-2 minutes until the mixture is smooth and well combined.
- Add Egg Yolk, Vanilla, and Pumpkin: Add the large egg yolk and pure vanilla extract to the creamed mixture. Mix thoroughly until fully incorporated. Then, blend in the pumpkin puree, ensuring the mixture is uniform.
- Combine Dry Ingredients and Oats: Gradually add the dry flour mixture to the wet ingredients, mixing slowly. Scrape down the bowl sides as needed to incorporate all ingredients evenly. Finally, fold in the old-fashioned rolled oats just until combined to avoid overmixing.
- Chill Dough: Cover the cookie dough tightly with plastic wrap and refrigerate it for 30 minutes. This chilling step helps the cookies hold their shape better during baking.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (180°C). Line two large baking sheets with parchment paper to prevent sticking and ensure even baking.
- Scoop and Shape Cookies: Using a 1.5 tablespoon cookie scoop, portion out the dough onto the prepared baking sheets. Roll each portion into a ball, then gently press down to slightly flatten. Be sure to leave a bit of space between each cookie to allow for spreading.
- Bake Cookies: Bake the cookies in batches at 350°F for 9-12 minutes or until the edges are lightly golden brown and the tops are set but still soft.
- Cool Cookies: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes to firm up. Then transfer them to a wire rack to cool completely.
Notes
- Squeezing out excess moisture from the pumpkin puree with paper towels helps prevent the cookie dough from becoming too wet and ensures the right texture.
- Refrigerating the dough is important to achieve the soft yet chewy texture and to reduce spreading in the oven.
- Use old-fashioned rolled oats for the best texture; instant oats may result in a different consistency.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.