Pumpkin Oatmeal Cookies
Sweet and hearty Pumpkin Oatmeal Cookies! They are full of oats, delicious pumpkin, and brown sugar in every bite!
Ingredients
- 1/2 cup butter melted and cooled
- 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
- 2 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.
- 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, pinch of cloves, 3/4 tsps baking powder, 1/2 tsp salt, 1/4 tsp ginger
- In a large bowl, whisk cooled butter, brown sugar, and 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 (I used a 1.5oz/3tbsp cookie scooper) and place on the prepared cookie sheet.
- Bake for 13-16 minutes. Mine took 16 minutes. Sometimes oatmeal cookies do not spread well, so your cookies are not spreading in the oven after 8 minutes, remove them from the oven and gently flatten them and place them back in the oven and continue baking. 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!