Description
These Pumpkin Pie Oatmeal Cookies combine the warm, spiced flavors of pumpkin pie with hearty oats and optional nuts and raisins for a perfect fall treat. Soft and chewy, these cookies are easy to make and bring comforting autumn vibes to any occasion.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 1 cup canned pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 3 cups old-fashioned oats
Optional Add-ins
- 1 cup chopped walnuts or pecans (optional)
- 1 cup raisins (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to ensure cookies don’t stick and bake evenly.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, creating a smooth base for the cookies.
- Combine Wet Ingredients: Add the pumpkin puree, egg, and vanilla extract to the creamed mixture and beat until all ingredients are well combined for a consistent batter.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt to evenly distribute the spices and leavening agents.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing just until combined to avoid overworking the dough which could make cookies tough.
- Add Oats and Optional Ingredients: Stir in the old-fashioned oats, and if desired, fold in the chopped nuts and raisins evenly throughout the dough for added texture and flavor.
- Shape Cookies: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading.
- Bake: Bake in the preheated oven for 12-15 minutes or until the cookies are lightly browned around the edges, indicating they are done.
- Cool: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely, which helps them set and prevents breaking.
Notes
- For a nut-free version, omit the walnuts or pecans.
- Use gluten-free oats and flour if you seek a gluten-free option.
- Cookies can be stored in an airtight container for up to one week or frozen for longer storage.
- Adjust the spices to your liking for a more or less intense pumpkin pie flavor.
- Make sure the butter is softened, not melted, to achieve the best texture.
