Pumpkin Oatmeal Cookies
This pumpkin oatmeal cookies recipe brings together the flavors of a regular oatmeal cookie and pumpkin spice seasoning in one nutritious treat!
Servings: 24 cookies
Calories: 68kcal
Ingredients
- 1 cup flour
- 1 tsp pumpkin pie spice
- ½ tsp cinnamon
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 egg yolk
- 1 tsp vanilla extract
- ⅓ cup pumpkin puree
- 1 ½ cups old fashioned oats
Instructions
- Preheat oven to 350° F. Line with parchment paper or spray it with a non-stick spray.
- In a large bowl, mix the flour, spices, baking soda, and salt. Set the dry ingredients aside.1 cup flour, 1 tsp pumpkin pie spice, ½ tsp cinnamon, ½ tsp baking soda, ¼ tsp salt
- In a separate bowl using a stand mixer, cream together the butter, brown sugar, and granulated sugar.½ cup unsalted butter, softened, ½ cup brown sugar, ¼ cup granulated sugar
- Add the pumpkin puree, egg yolk, and vanilla extract to the wet mixture.1 egg yolk, ⅓ cup pumpkin puree, 1 tsp vanilla extract
- Stir the flour mixture into the bowl with the wet ingredients. Scrape down the sides when needed and continue until it is completely blended.
- Fold the oats into the dough until well it’s combined.1 ½ cups old fashioned oats
- Scoop out a heaping tablespoons worth of dough and place on a parchment-lined cookie sheet. You can use two spoons or a medium cookie scoop to do this.
- Bake in the oven for 12-14 minutes or until edges are just slightly golden brown.
- Place on the cooling rack for about 5-10 minutes and enjoy!
Notes
Tips for Success
- Use pumpkin puree for this recipe, not pumpkin pie filling.
- For a cakey cookie, make sure that all the ingredients are at room temperature before starting to prep and bake them.
- Creaming the butter and sugar is key to the success of your pumpkin oatmeal cookies. If the butter is not beaten into the sugar properly, the butter may not have had the time to be broken down well enough, leaving large, almost see-through blobs of butter in your cookies.
- When adding the egg yolk to this recipe for oatmeal pumpkin cookies, take the time to gradually beat it into the other ingredients. This is because the egg yolk adds volume to your cookies. It will also allow them to hold more goodies, should you like to add chocolate chips or nuts.
- To avoid the cookies from sticking together, leave about 2 inches between each cookie to spread.
Nutrition
Calories: 68kcal | Carbohydrates: 14g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Cholesterol: 8mg | Sodium: 49mg | Potassium: 39mg | Fiber: 1g | Sugar: 7g | Vitamin A: 541IU | Vitamin C: 0.2mg | Calcium: 10mg | Iron: 1mg