Pumpkin Oatmeal Cookies
Sweet and hearty Pumpkin Oatmeal Cookies! They are full of oats, delicious pumpkin, and brown sugar in every bite! These are fall in a cookie.
Ingredients
- 1/2 cup unsalted butter melted and cooled
- 2 tbsp oil
- 1/2 cup brown sugar
- 1/3 cup white sugar
- 1 egg room temperature
- 1 tbsp vanilla
- 3/4 cups pumpkin puree room temperature, not blotted
- 3 tbsp maple syrup
- 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 optional
- 3/4 tsps baking powder
- 1/2 tsp salt
Instructions
- Preheat the oven to 350℉/180℃ and line two trays with parchment paper. Melt and cool the butter.1/2 cup unsalted butter
- In a medium bowl, add the dry ingredients in and mix. Set aside to use later.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, pinch of cloves, 3/4 tsps baking powder, 1/2 tsp salt, 1/4 tsp ginger
- In a large bowl, whisk melted and cooled butter, brown sugar, and sugar. Mix until it's well combined (2-3 minutes). Add in vanilla, egg, maple syrup, and pumpkin. Continue whisking until smooth.1/2 cup unsalted butter, 1/2 cup brown sugar, 1/3 cup white sugar, 1 egg, 1 tbsp vanilla, 3/4 cups pumpkin puree, 3 tbsp maple syrup
- Add in the dry ingredients. Mix with a spatula just until a soft cookie dough forms. Don't over-mix!
- Scoop 6 cookie dough balls per baking tray, spaced about 2-3 inches on a baking tray.
- Bake for 13-16 minutes. Mine took 15 minutes. Sometimes oatmeal cookies do not spread well, so if your cookies are not spreading in the oven after 7 minutes, remove them from the oven and gently flatten them. Then place them back in the oven to continue baking. When the edges are a golden brown, the cookies are ready. Remove from the oven and let the cookies sit on the hot pan for a few minutes before transferring to a cooling rack.