Pumpkin Oatmeal Cookies
Pumpkin Oatmeal Cookies bring together all the cozy fall flavors in a way that feels both familiar and special. They’re easy to pull together with everyday ingredients, and the dough holds up beautifully if made ahead. I’ve taken them to everything from casual get-togethers to bake sales, and they’re always gone by the end. Storing or freezing extras is no problem, but there usually aren’t many left.
Equipment
Ingredients
- ½ cup unsalted butter at room temperature
- ½ cup light brown sugar
- ¼ cup white sugar
- 1 large egg at room temperature
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- ¾ cup pumpkin puree
- 1 cup all-purpose flour
- 1 cup oats
- 1 teaspoon pumpkin spice
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup dried cranberries
Instructions
- In a medium bowl, whisk together flour, baking soda, cinnamon, pumpkin spice, and salt. Set aside.1 cup all-purpose flour, 1 teaspoon pumpkin spice, 1 teaspoon ground cinnamon, ½ teaspoon baking soda, ½ teaspoon kosher salt
- In a stand mixer (or with a hand mixer), beat butter, brown sugar, white sugar, and vanilla on medium speed until light and fluffy (about 3–4 minutes). Scrape down the sides halfway through.½ cup unsalted butter, ½ cup light brown sugar, ¼ cup white sugar, 1 teaspoon vanilla extract
- Beat in the egg and maple syrup for 1 minute. Add pumpkin puree and mix briefly (the mixture may look separated, that’s fine).1 large egg, 2 tablespoons maple syrup, ¾ cup pumpkin puree
- With the mixer on low, slowly add the dry mixture. Mix until just combined. Stir in oats and cranberries with a spatula. Cover the bowl and refrigerate the dough for at least 30 minutes (chilling is essential).1 cup dried cranberries, 1 cup oats
- Preheat oven to 350°F (180°C) and line a baking sheet with parchment paper.
- Scoop about 2 tablespoons of dough (or use a cookie scoop) and place 6 dough balls on the sheet. Gently flatten each one. Bake 14–16 minutes, until golden and set at the edges.
- Let cookies rest on the pan for 5–10 minutes, then transfer to a cooling rack.
Notes
- Use Room Temperature Butter: Allow your butter to sit out until it’s soft so it creams easily and helps build structure into the dough.
- Stick with Pumpkin Puree: Make sure you’re using pure pumpkin, not pumpkin pie filling, which often contains added sugar and spices.
- Choose Old-Fashioned Oats: Rolled oats retain their texture better than quick oats, providing the classic chew of an oatmeal cookie.
- Blot Pumpkin Puree: If your canned pumpkin puree or homemade pumpkin puree looks loose, press a few layers of paper towel over the surface to absorb excess moisture before mixing it in to prevent cakey cookies.
- Don’t Skip the Chill: Chilling the dough firms it up, preventing the cookies from spreading too much when baked.
- Cool Before Storing: Wait until the cookies are fully cooled before storing, to avoid any trapped moisture in the container.
- Adjust the Spice Mix: Add ⅛ teaspoon of nutmeg to round out the warmth, and no more than ⅛ teaspoon of ground cloves for a deeper, spicier finish.
- Tweak Texture and Sweetness: Replace dried cranberries with raisins for a softer, more traditional bite. Substitute ¼ cup of all-purpose flour with almond flour (and reduce the oats slightly). Stir ¼ teaspoon of ground ginger into the dry mix to balance out the sweetness.
Nutrition
Calories: 235kcalCarbohydrates: 38gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 34mgSodium: 154mgPotassium: 102mgFiber: 2gSugar: 23gVitamin A: 2640IUVitamin C: 1mgCalcium: 28mgIron: 1mg
Tried this recipe?Let us know how it was!