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Pumpkin Oatmeal Cookies

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Soft and chewy pumpkin oatmeal cookies with warm spices, perfect for fall baking.

Ingredients

Scale
  • 1 cup canned pumpkin
  • 1 cup packed brown sugar
  • 1/2 cup butter, softened
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 3 cups quick-cooking oats
  • 1 cup raisins or chopped nuts (optional)

Instructions

  1. Preheat oven to 350°F (175°C).
  2. In a large bowl, cream together butter and brown sugar until smooth.
  3. Beat in egg, pumpkin, and vanilla extract until well blended.
  4. In a separate bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and cloves.
  5. Gradually add dry ingredients to the pumpkin mixture, stirring until just combined.
  6. Stir in oats and raisins or nuts if using.
  7. Drop by rounded tablespoonfuls onto ungreased baking sheets.
  8. Bake for 12 to 15 minutes or until edges are lightly browned.
  9. Cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.

Notes

For softer cookies, do not overbake. You can substitute raisins with chocolate chips or nuts for variety.

Nutrition

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