Ingredients
Scale
- For the Cookies:
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- ½ cup unsalted butter (softened)
- ½ cup granulated sugar
- ½ cup brown sugar (packed)
- 1 large egg
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp ground ginger
- 1 ½ cups old-fashioned rolled oats
- Optional Add-Ins:
- ½ cup chopped walnuts or pecans
- ½ cup raisins or dried cranberries
- ½ cup semi-sweet chocolate chips
Instructions
- Preparing the Dough: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. In a mixing bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla extract until smooth. Stir in the pumpkin puree until fully incorporated. In a separate bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the rolled oats and any optional add-ins like nuts, dried fruit, or chocolate chips.
- Scooping and Shaping: Use a cookie scoop or tablespoon to drop rounded spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Gently flatten each cookie slightly with the back of a spoon or your fingers, as they won’t spread much during baking.
- Baking the Cookies: Bake for 10–12 minutes or until the edges are lightly golden and the centers are set. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Finishing Touches: Once cooled, store the cookies in an airtight container at room temperature for up to 5 days. For extra flair, sprinkle with a dusting of powdered sugar or drizzle with icing if desired.
Notes
- For a gluten-free option, use gluten-free flour and ensure the oats are certified gluten-free.
- Vegan alternative: Substitute plant-based butter, flax eggs, and dairy-free chocolate chips.
- Storage tip: Freeze baked cookies in an airtight container for up to 3 months. Thaw at room temperature before serving.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American-inspired
Nutrition
- Serving Size: 1 cookie (1/24th of the recipe)
- Calories: 120 kcal
- Sugar: 9 g
- Sodium: 80 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg