Description
Pumpkin + oatmeal just became your new fall obsession. These cookies stay magically soft for days and will have everyone begging for the recipe.
Ingredients
Scale
- 1½ cups (150g) old-fashioned rolled oats (not quick oats)
- 1¼ cups (156g) all-purpose flour
- ¾ teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- ½ cup (113g) unsalted butter, softened to room temperature
- ¾ cup (150g) packed light or dark brown sugar
- ¼ cup (50g) granulated sugar
- 1 large egg, at room temperature
- 2 teaspoons pure vanilla extract
- ¾ cup (170g) pumpkin puree (not pumpkin pie filling)
- 1 cup (175g) white chocolate chips or cinnamon chips (optional)
- ½ cup (60g) chopped pecans or walnuts (optional)
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together oats, flour, baking soda, cinnamon, pumpkin pie spice, nutmeg, and salt.
- In a large bowl, beat butter and both sugars until creamy, about 3 minutes.
- Add egg and vanilla extract and beat until combined, then mix in pumpkin puree.
- Gradually add dry ingredients to wet ingredients and mix just until combined.
- Fold in white chocolate chips and nuts if using.
- Drop 1.5 tablespoon portions of dough onto baking sheets, spacing 2 inches apart, and slightly flatten each cookie.
- Bake for 11-13 minutes until edges are set but centers still look soft.
- Cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.