Pumpkin Oatmeal Cookies Ii
Infused with the cozy flavors of fall, Pumpkin Oatmeal Cookies II are the perfect treat for crisp autumn days. Combining hearty old-fashioned oats with warm spices like cinnamon, nutmeg, and ginger, these cookies deliver a soft, chewy texture that’s elevated by the natural sweetness of pumpkin puree. Whether you mix in chocolate chips, raisins, or chopped nuts, you can personalize each bite to suit your cravings. Ready in under 30 minutes, this recipe is ideal for beginners and seasoned bakers alike. Serve these pumpkin oatmeal cookies fresh out of the oven with a cup of hot cider or store them in an airtight container for a comforting snack throughout the week. Perfect for holiday gatherings or everyday indulgence, this crowd-pleaser will instantly become a family favorite!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1.5 cups old-fashioned rolled oats
- 1 teaspoon baking soda
- 1.5 teaspoons ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground ginger
- 0.5 teaspoon salt
- 0.5 cups unsalted butter, softened
- 0.5 cups granulated sugar
- 0.5 cups light brown sugar, packed
- 0.75 cups pumpkin puree
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cups chocolate chips or raisins (optional)
- 0.5 cups chopped nuts (optional)
Instructions
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats and set aside.
In a medium mixing bowl, whisk together the all-purpose flour, old-fashioned rolled oats, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt. Set the bowl aside.
In a large mixing bowl, cream together the softened butter, granulated sugar, and light brown sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 2-3 minutes.
Add the pumpkin puree, egg, and pure vanilla extract to the large mixing bowl. Beat on medium speed until fully combined, scraping down the sides of the bowl as needed.
Gradually add the dry ingredients from the medium bowl to the wet ingredients in the large bowl. Mix on low speed until just combined. Do not overmix.
If desired, fold in the chocolate chips, raisins, and/or chopped nuts using a spatula or wooden spoon.
Using a tablespoon or cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The cookies will appear soft in the center but will firm up as they cool.
Remove the baking sheets from the oven and allow the cookies to cool on the sheets for 5 minutes. Then transfer to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Nutrition Facts
Calories |
4117 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 198.5 g | 254% | |
| Saturated Fat | 98.5 g | 492% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 482 mg | 160% | |
| Sodium | 2680 mg | 117% | |
| Total Carbohydrate | 554.1 g | 201% | |
| Dietary Fiber | 35.7 g | 128% | |
| Total Sugars | 297.3 g | ||
| Protein | 59.8 g | 120% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 420 mg | 32% | |
| Iron | 22.6 mg | 126% | |
| Potassium | 1931 mg | 41% | |
*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.
