Description
Enjoy the warm and comforting flavors of classic pumpkin oatmeal cookies. These soft and chewy cookies combine the rich taste of pumpkin puree with aromatic pumpkin pie spice and cinnamon, perfectly balanced with rolled oats for texture. Ideal for fall or any cozy day, they deliver deliciousness in every bite.
Ingredients
Scale
Dry Ingredients
- 1 cup (125 grams) all-purpose flour
- 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, use good quality for rich flavor
- 1/3 cup (80 grams) pumpkin puree, canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup (100 grams) brown sugar, light or dark
- 1/4 cup (50 grams) granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract, pure
Others
- 1 1/2 cups (150 grams) old-fashioned rolled oats (whole and fresh)
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, pumpkin pie spice, ground cinnamon, baking soda, and salt until evenly mixed. Set aside for later use.
- Cream Butter and Sugars: In a separate large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the unsalted butter, brown sugar, and granulated sugar for 1 to 2 minutes until the mixture is light and fluffy, incorporating air for a soft and chewy texture.
- Add Egg and Vanilla: Add the egg yolk and pure vanilla extract to the butter and sugar mixture, mixing until fully combined. Scrape down the sides of the bowl as needed to ensure even mixing.
- Incorporate Pumpkin Puree: Stir in the pumpkin puree until well distributed within the wet mixture, making sure there are no lumps.
- Combine Wet and Dry: Gradually add the dry ingredient mixture into the wet ingredients, gently mixing until just combined to avoid overmixing and tough cookies. Scrape down the bowl sides if necessary.
- Fold in Oats: Carefully fold in the old-fashioned rolled oats until evenly incorporated, maintaining gentle mixing to keep the texture tender.
- Chill the Dough: Wrap the cookie dough tightly with plastic wrap and refrigerate for 30 minutes. This chilling step intensifies flavors and produces thicker, chewier cookies.
- Preheat Oven: Preheat your oven to 350°F (180°C) and line two large baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Portion the Dough: Using a 1.5 tablespoon cookie scoop, portion dough balls and place them spaced well apart on the prepared baking sheets to avoid merging during baking.
- Bake the Cookies: Bake at 350°F (180°C) for 9 to 12 minutes. Cookies are done when edges are lightly browned and tops are set. Monitor closely to prevent overbaking.
- Cool Cookies: Remove baking sheets and let cookies cool on them for 5 minutes to firm up. Then transfer to a wire rack to cool completely before serving or storing.
Notes
- Use canned pumpkin puree, not pumpkin pie filling, for the best texture and flavor.
- Chilling the dough is important for thicker, chewier cookies and better flavor development.
- Do not overmix once dry and wet ingredients are combined to avoid tough cookies.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Adding chopped nuts or raisins can add extra texture and flavor if desired.
