Soft and Chewy Pumpkin Oatmeal Cookies
Ingredients
- 1 cup all-purpose flour spooned & leveled
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter softened to room temperature
- 1/2 cup brown sugar lightly packed
- 1/4 cup granulated sugar
- 1 large egg yolk room temperature
- 1 teaspoon pure vanilla extract
- 1/3 cup pumpkin puree excess moisture removed
- 1 and 1/2 cups old-fashioned rolled oats
Instructions
- Whisk dry ingredients: In a large bowl, combine the flour, pumpkin pie spice, cinnamon, baking soda, and salt.
- Cream butter and sugars: Using a mixer, beat the butter, brown sugar, and granulated sugar until creamy. Blend in the egg yolk and vanilla, then the pumpkin puree.
- Combine with dry mix: Gradually add the dry ingredients to the wet mix, then fold in the oats.
- Chill dough: Cover the dough with plastic wrap and refrigerate for 30 minutes to firm up.
- Prep for baking: Preheat the oven to 350°F and line baking sheets with parchment paper.
- Shape cookies: Scoop dough onto sheets, roll into balls, and slightly flatten.
- Bake: Bake each batch for 9-12 minutes until lightly browned. Cool on the sheet before transferring to a rack.
Nutrition
Calories: 83kcalCarbohydrates: 11gProtein: 1gFat: 4gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 18mgSodium: 50mgPotassium: 22mgFiber: 0.3gSugar: 7gVitamin A: 659IUVitamin C: 0.2mgCalcium: 9mgIron: 0.4mg
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