Description
Cozy up with these chewy Pumpkin Spice Oatmeal Cookies that taste like fall in every bite. They’re the perfect treat to enjoy with a warm mug of coffee on a crisp autumn day.
Ingredients
Scale
- 1½ cups (150g) old-fashioned rolled oats
- 1 cup (125g) all-purpose flour
- ½ cup (100g) packed brown sugar
- ¼ cup (50g) granulated sugar
- ½ cup (113g) unsalted butter, softened
- ⅓ cup (80g) pure pumpkin puree
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon pumpkin pie spice
- ½ teaspoon ground cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (60g) chopped walnuts or pecans (optional)
- ½ cup (90g) white chocolate chips (optional)
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the oats, flour, pumpkin pie spice, cinnamon, baking soda, and salt.
- In a large bowl, beat the butter with brown and granulated sugars until light and fluffy, about 2-3 minutes.
- Beat in the pumpkin puree, egg, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet mixture, stirring just until combined. Fold in nuts and white chocolate chips if using.
- Drop rounded tablespoons of dough onto prepared baking sheets, spacing them about 2 inches apart. Slightly flatten each cookie with the back of a spoon.
- Bake for 12-14 minutes until edges are golden but centers still look slightly soft.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.