Description
Warm autumn memories flow through these pumpkin spice oatmeal cookies, blending comforting spices with sweet nostalgia. Crisp edges and chewy centers invite cookie lovers to savor seasonal magic in each delightful bite.
Ingredients
Scale
Main Ingredients:
- 1 ½ cups (190 g / 6.7 oz) all-purpose flour
- 1 ½ cups (135 g / 4.8 oz) old-fashioned oats
- ½ cup (120 g / 4.2 oz) pumpkin puree
- 1 egg
Sweeteners and Fats:
- ½ cup (115 g / 4.1 oz) unsalted butter, softened
- ½ cup (100 g / 3.5 oz) brown sugar
- ¼ cup (50 g / 1.8 oz) granulated sugar
Add-ins and Spices:
- ½ cup (90 g / 3.2 oz) chocolate chips or white chocolate chips
- ½ cup (60 g / 2.1 oz) chopped pecans or walnuts
- ¼ cup (40 g / 1.4 oz) raisins or dried cranberries
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon pumpkin spice (or more to taste)
- ½ teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Prepare the culinary workspace by heating the oven to a toasty 350°F and draping a parchment sheet across the baking tray.
- Craft the dry mixture by blending flour, oats, baking soda, aromatic cinnamon, warming pumpkin spice, and a pinch of salt in a medium vessel.
- In a spacious mixing bowl, cream together softened butter with brown and granulated sugars until the texture transforms into a light, airy consistency.
- Introduce pumpkin puree, a single egg, and pure vanilla extract into the butter mixture, whisking until the components harmonize smoothly.
- Gradually incorporate the dry ingredients into the wet mixture, stirring gently to prevent overmixing and maintain a tender cookie texture.
- For added intrigue, fold in optional embellishments like rich chocolate chips, crunchy nuts, or sweet raisins throughout the dough.
- Using a spoon, portion the dough into small, uniform mounds directly onto the prepared baking sheet, ensuring consistent spacing.
- Slide the tray into the preheated oven and bake for 12-14 minutes, watching for delicate golden edges that signal perfect doneness.
- Allow the cookies to rest on the baking sheet for a brief 5-minute cooling period before transferring to a wire rack for complete cooling and crisp edges.
Notes
- Adjust spice levels by increasing or decreasing pumpkin pie spice for a more intense or subtle flavor profile.
- Swap butter with coconut oil for a dairy-free alternative that maintains moisture and richness.
- Use gluten-free flour blend to transform the recipe into a celiac-friendly treat without compromising texture.
- Chill the dough for 30 minutes before baking to prevent spreading and create thicker, chewier cookies.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 300
- Sugar: 25 g
- Sodium: 50 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 5 mg