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Classic Pumpkin Oatmeal Cookies Recipe

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4.4 from 226 reviews

  • Author: Emma
  • Total Time: 55 minutes
  • Yield: 24 cookies 1x
  • Diet: Vegetarian

Description

Classic Pumpkin Oatmeal Cookies are soft, chewy, and bursting with warm autumn spices. Made with pumpkin puree, rolled oats, and a blend of brown and granulated sugars, these cookies offer a perfect balance of flavors and textures. Refrigerating the dough before baking enhances the flavor and ensures a thicker, chewier cookie. Ideal for fall baking and holiday treats.

Ingredients

Scale

Dry Ingredients

  • 1 cup (125 grams) all-purpose flour
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Wet Ingredients

  • 1/2 cup (115 grams) unsalted butter, good quality
  • 1/3 cup (80 grams) pumpkin puree (canned, not pie filling)
  • 1 large egg yolk
  • 1 teaspoon vanilla extract, pure

Sugars

  • 1/2 cup (100 grams) brown sugar, light or dark
  • 1/4 cup (50 grams) granulated sugar

Others

  • 1 1/2 cups (150 grams) old-fashioned rolled oats (whole and fresh)

Instructions

  1. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, pumpkin pie spice, ground cinnamon, baking soda, and salt until evenly combined. Set aside.
  2. Cream Butter and Sugars: In a separate large bowl or the bowl of a stand mixer fitted with a paddle attachment, beat the unsalted butter, brown sugar, and granulated sugar for 1 to 2 minutes until light and fluffy, incorporating air for softness.
  3. Add Egg Yolk and Vanilla: Mix in the egg yolk and vanilla extract thoroughly, scraping the bowl sides as needed to combine fully.
  4. Incorporate Pumpkin Puree: Stir in the pumpkin puree evenly throughout the batter, ensuring no lumps remain.
  5. Combine Wet and Dry Mixtures: Slowly add the dry ingredients to the wet mixture, gently mixing until just combined to prevent tough cookies. Scrape the bowl sides again.
  6. Fold in Oats: Carefully fold the old-fashioned rolled oats into the dough, maintaining a gentle mixing action to preserve texture.
  7. Refrigerate Dough: Wrap the dough tightly in plastic wrap and refrigerate for 30 minutes to enhance flavors and achieve thicker, chewier cookies.
  8. Preheat Oven: Preheat the oven to 350°F (180°C) and line two large baking sheets with parchment paper for even baking.
  9. Portion Dough: Using a 1.5 tablespoon cookie scoop, drop dough balls onto parchment-lined baking sheets, spacing them well apart.
  10. Bake Cookies: Bake cookies at 350°F (180°C) for 9 to 12 minutes until edges are lightly browned and tops are set, watching carefully to avoid overbaking.
  11. Cool Cookies: Remove baking sheets from oven, let cookies cool on sheets for 5 minutes to firm up, then transfer to a wire rack to cool completely.

Notes

  • Use canned pumpkin puree, not pumpkin pie filling, to avoid added sugars and spices.
  • Refrigerate the dough to improve cookie texture and flavor development.
  • Do not overmix the dough to keep cookies tender.
  • Spacing the dough balls well apart prevents cookies from merging while baking.
  • Use good-quality unsalted butter for richer flavor.
  • Watch baking time closely to avoid drying out the cookies.
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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Find it online: https://therecipeshome.com/classic-pumpkin-oatmeal-cookies-recipe/