Chewy, soft oatmeal cookies are even better with pumpkin.
As soon as the calendar turns to September 1, people lose their minds for pumpkin spice season. Even though in my part of the world, it is often still 90 degrees and humid on September 1, I see not only pumpkin spice lattes, but pumpkin spice coffee creamers, pumpkin spice Cheerios, pumpkin spice yogurt, and even pumpkin spice Oreos. It’s everywhere.
While people generally have strong opinions on seasonal pumpkin spice products, there are some solid from-scratch recipes that use pumpkin pie spice. One of the best is pumpkin oatmeal cookies. Oatmeal cookies are great on their own, but the addition of pumpkin pie spice and pumpkin purée takes things up a notch. You will feel the fall vibes, even if you’re sitting in central A/C and it’s sweltering outside!
Pumpkin oatmeal cookies might just become your new favorite cookie: they are super easy to make (get your kiddos cooking with you—this is a good one for that!), and the pumpkin spice flavors blend really well with the traditional oatmeal cookie texture: soft, chewy, but not cakelike. It’s a good cookie for dunking into milk or savoring with a cup of hot tea or mulled cider.
Use Pure Pumpkin Purée
When buying canned pumpkin purée, make sure it’s 100% pumpkin. On the shelf in the supermarket, you may well see not only pumpkin purée but pumpkin pie filling in similarly designed cans. Pumpkin pie filling has pumpkin pie spices, sugar, and salt. For this recipe, you want 100% pure pumpkin purée; check the ingredients list on the back of the can if you’re not sure.
How Do I Store Leftovers?
A pumpkin oatmeal cookie is delicious when it’s just cooled and still a tiny bit warm when you bite into it. However, you can store them in an airtight container at room temperature for up to 4 days or freeze them for up to 3 months.
Serving Suggestions
If you want to mix things up a bit, try adding 1/2 cup of semisweet chocolate chips or 1/3 cup of sweetened, dried cranberries to pumpkin oatmeal cookies. Experiment and see if you like these add-ins or just the original!
These cookies taste great along with other fall-flavored items like Cinnamon Scones, Spiced Chocolate Chip Cookie Bars, or Apple Pie Thumbprint Cookies. Especially at a fall bridal/baby shower or pumpkin-carving party, a cookie tray full of these delicious bites would be just right.
Pumpkin Oatmeal Cookies
Ingredients
- 1 cup all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1 cup old-fashioned rolled oats
- 1/2 cup unsalted butter softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup pumpkin purée
Instructions
- In a large bowl, whisk together flour, baking soda, salt, cinnamon, and pumpkin pie spice. Stir in the oats.
- In another bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add the egg, vanilla extract, and pumpkin purée to the butter mixture and mix until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Preheat the oven to 350°F. Drop tablespoonfuls of dough onto a parchment-lined baking sheet, spacing them about 2 inches apart.
- Bake for 12 minutes or until the edges are lightly browned. Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
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