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Pumpkin Spice Oatmeal Cookies

These soft and chewy Pumpkin Spice Oatmeal Cookies are the perfect fall treat, blending oats, pure pumpkin, and warm spices for a cozy, autumnal flavor.
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Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Fall
Calories: 120
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups old-fashioned oats For best texture
  • 1 cup all-purpose flour Can substitute with gluten-free blend
  • 1 cup brown sugar Packed
  • 1/2 cup granulated sugar
  • 1 teaspoon baking soda
  • 1 tablespoon pumpkin pie spice Adjust to taste
  • 1/2 teaspoon salt
Wet Ingredients
  • 1 cup canned pumpkin puree Not pumpkin pie filling
  • 1 large egg
  • 1/2 cup unsalted butter Melted
  • 1 teaspoon vanilla extract
Optional Add-ins
  • 1 cup chocolate chips For a chocolatey twist
  • 1/2 cup chopped walnuts

Method
 

Preparation
  1. Preheat oven to 350°F (175°C).
  2. In a large mixing bowl, combine oats, flour, brown sugar, granulated sugar, baking soda, pumpkin pie spice, and salt.
  3. In another bowl, whisk together pumpkin puree, egg, melted butter, and vanilla extract.
  4. Gently mix the wet ingredients into the dry ingredients, being careful not to over-stir.
  5. If desired, fold in chocolate chips or walnuts.
  6. Scoop dough onto a lined baking sheet, spacing them out; about two tablespoons for each cookie.
Baking
  1. Bake in the preheated oven for 11–14 minutes, until the edges are set but the middle is still soft.
  2. Let cool on the baking sheet for a few minutes before transferring to a wire rack.

Notes

Chill the dough for 20-30 minutes before baking for thicker cookies. Can be frozen by layering in an airtight container with parchment paper in between.