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Description
Delicious and chewy pumpkin oat cookies perfect for fall.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
- 2 cups rolled oats
- 1/2 cup chopped pecans or walnuts (optional)
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, cloves, and salt.
- In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- Stir in the pumpkin puree until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the rolled oats and nuts (if using).
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden brown and the centers are set.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Ensure your pumpkin puree is not pumpkin pie filling.
- Store cooled cookies in an airtight container at room temperature for up to 3 days.
- For softer cookies, slightly underbake them.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg