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–+ servings

Pumpkin Oatmeal Cinnamon Cookies

Ania
These Pumpkin Oatmeal Cinnamon Cookies is your new favourite fall bake! They are full of oats, delicious pumpkin, and brown sugar in every bite! Before baking, they are topped with a cinnamon sugar that compliments the pumpkin perfectly.
5 from 2 votes

Ingredients
 
 

For the cookies

For the topping

Instructions
 

  • Preheat the oven to 350℉/180℃ and line two trays with parchment paper. Melt and cool the butter. In a small glass, combine white sugar and cinnamon and set aside. This will be the topping for the cookies.
    1/4 tsp cinnamon, 2 tbsp white sugar
  • In a medium bowl, add in flour, oats, cinnamon, allspice, nutmeg, ginger, cloves, baking powder, baking soda, and salt.
    1 3/4 cups all-purpose flour, 1 cup rolled oats, 3/4 tsps baking soda, 1 1/2 tsps cinnamon, 1/8 tsp nutmeg, 1/8 tsp allspice, 1/4 tsp ginger, pinch of cloves, 3/4 tsps baking powder, 1/2 tsp salt
  • In a large bowl, whisk cooled butter, brown sugar, and white sugar. Add in vanilla, egg, maple syrup, and pumpkin. Whisk until smooth.
    1/2 cup butter, 1/2 cup brown sugar, 1/3 cup white sugar, 1 egg, 1 tbsp vanilla, 3/4 cups pumpkin puree, 2 tbsp maple syrup
  • Add in the dry ingredients and mix until a soft cookie dough forms. Don’t over-mix!
  • Scoop 6 cookie dough balls (approx 2 tbsp each) and place on the prepared cookie sheet. Gently flatten down and sprinkle cinnamon sugar on top of each cookie (See photo for reference)
  • Bake for 13-16 minutes. Mine took 16 minutes. The cookies will be ready when the edges are a golden brown, but the inside will look very soft. Remove from oven, let the cookies cool on the hot pan for a few minutes before serving warm or cool completely and enjoy!