Oatmeal Pumpkin Cookies

Nutriscore Rating: 49/100

Indulge in the warm and cozy flavors of fall with these chewy Oatmeal Pumpkin Cookies, a delightful blend of hearty rolled oats and velvety pumpkin purée. Infused with aromatic spices like cinnamon, nutmeg, and ginger, these cookies deliver a subtle sweetness balanced by the rich texture of optional pecans or walnuts and the indulgent addition of mini chocolate chips. Perfectly soft and slightly crisp at the edges, they bake in just 12 minutes, making them a quick and satisfying treat. Whether you’re looking for a festive autumn dessert, a snack to pair with your favorite coffee, or simply a unique twist on a classic oatmeal cookie, these are sure to become your go-to fall recipe.

Recipe Information

• Prep Time: 15 min
• Cook Time: 12 min
• Total Time: 27 min
• Servings: 24 servings
• Difficulty: Medium

🥘 Ingredients

15 items

• 2 cups rolled oats
• 1 cup all-purpose flour
• 1 cup pumpkin puree
• 0.75 cup brown sugar
• 0.25 cup granulated sugar
• 0.5 cup butter
• 1 egg
• 2 teaspoons vanilla extract
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 0.5 teaspoon ground nutmeg
• 0.5 teaspoon ground ginger
• 0.25 teaspoon salt
• 0.5 cup chopped pecans or walnuts (optional)
• 0.5 cup mini chocolate chips (optional)

📝 Instructions

10 steps

1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.

2. In a medium bowl, whisk together the rolled oats, flour, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.

3. In a large bowl, beat the butter, brown sugar, and granulated sugar together using a hand mixer or stand mixer until light and fluffy, about 2 minutes.

4. Add the egg, vanilla extract, and pumpkin puree to the butter-sugar mixture. Beat until fully combined.

5. Gradually add the dry ingredients into the wet ingredients, mixing on low speed until just combined. Avoid overmixing.

6. If desired, fold in the chopped nuts and/or chocolate chips using a spatula.

7. Using a cookie scoop or tablespoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.

8. Bake in the preheated oven for 10-12 minutes, or until the edges are slightly golden and the centers appear set.

9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

10. Store the cookies in an airtight container at room temperature for up to one week, or freeze for longer storage.

Nutrition Facts

1 serving (45.3g)

Calories		162
% Daily Value*
Total Fat		7.9 g	10%
	Saturated Fat	3.6 g	18%
	Polyunsaturated Fat	0.1 g
Cholesterol		19 mg	6%
Sodium		110 mg	5%
Total Carbohydrate		21.7 g	8%
	Dietary Fiber	1.7 g	6%
	Total Sugars	12.1 g
Protein		2.4 g	5%
Vitamin D		0.1 mcg	1%
Calcium		23 mg	2%
Iron		1.1 mg	6%
Potassium		95 mg	2%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 1700 cal (42.4%%)

Protein: 228 cal (5.7%%)

Carbs: 2085 cal (52.0%%)