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Pumpkin Oatmeal Cookies

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Soft, chewy pumpkin oatmeal cookies filled with warm spices and hearty oats—an easy, cozy treat perfect for fall snacking or dessert.

Ingredients

  • 1 cup pumpkin puree
  • 1 1/2 cups old-fashioned rolled oats
  • 1 1/4 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • Optional: 1/2 cup chocolate chips, raisins, chopped pecans, or walnuts

Instructions

  1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and ginger.
  3. In a large bowl, cream butter with brown sugar and granulated sugar until light and fluffy.
  4. Mix in the egg, pumpkin puree, and vanilla extract until smooth.
  5. Gradually stir in the dry ingredients, then mix in the oats. Fold in any optional mix-ins.
  6. Drop dough by tablespoonfuls onto the prepared baking sheet, spacing 2 inches apart.
  7. Bake for 12–14 minutes or until edges are lightly golden and centers are set.
  8. Let cool on baking sheet for a few minutes, then transfer to a wire rack to cool completely.

Notes

  • Use old-fashioned oats for a chewier texture.
  • Substitute fresh pumpkin puree (well-drained) for canned if desired.
  • Chill the dough for 30 minutes if cookies spread too much.
  • For extra spice, add a pinch of cloves or allspice.
  • Cookies can be frozen after baking for longer storage.

Nutrition

Find it online: https://recipesbyliza.com/pumpkin-oatmeal-cookies/