Pumpkin Oatmeal Drop Cookies
Soft, chewy, and brimming with warm fall flavors, these Pumpkin Oatmeal Drop Cookies are the ultimate autumn treat. Made with wholesome rolled oats, fragrant spices like cinnamon, nutmeg, and ginger, and a generous scoop of real pumpkin puree, these cookies deliver a delightful balance of texture and flavor. Perfectly sweetened with a mix of granulated and brown sugar, they offer a comforting richness in every bite, and optional add-ins like semi-sweet chocolate chips or chopped nuts take them to the next level. Quick and easy to whip up in under 30 minutes, these cookies are ideal for cozy gatherings, lunchbox surprises, or pairing with your favorite hot beverage. Whether you're baking for a family treat or a seasonal dessert table, these pumpkin oatmeal cookies are guaranteed to impress!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1.5 cups Rolled oats
- 1 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Ground ginger
- 0.25 teaspoon Salt
- 0.5 cup Unsalted butter, softened
- 0.5 cup Granulated sugar
- 0.75 cup Brown sugar, packed
- 0.75 cup Pumpkin puree
- 1 large Egg
- 1 teaspoon Vanilla extract
- 1 cup Semi-sweet chocolate chips (optional)
- 0.5 cup Chopped nuts (optional)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium-sized mixing bowl, combine the flour, oats, baking soda, cinnamon, nutmeg, ginger, and salt. Whisk together until evenly distributed, and set aside.
In a large mixing bowl, use an electric mixer to cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Add the pumpkin puree, egg, and vanilla extract to the butter-sugar mixture. Mix until well incorporated.
Gradually add the dry ingredients to the wet ingredients in batches, mixing each time until just combined. Avoid overmixing.
If desired, fold in the chocolate chips and/or chopped nuts with a spatula.
Using a tablespoon or cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the cookies are set and lightly golden around the edges.
Remove the baking sheets from the oven and allow the cookies to cool on the sheets for 5 minutes. Then transfer them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
4622 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.8 g | 275% | |
| Saturated Fat | 109.1 g | 546% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 482 mg | 160% | |
| Sodium | 2048 mg | 89% | |
| Total Carbohydrate | 623.8 g | 227% | |
| Dietary Fiber | 46.0 g | 164% | |
| Total Sugars | 351.0 g | ||
| Protein | 75.5 g | 151% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 556 mg | 43% | |
| Iron | 29.1 mg | 162% | |
| Potassium | 2416 mg | 51% | |
*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.
