Description
Delicious, chewy cookies with a comforting blend of pumpkin and oats, perfect for any season.
Ingredients
Scale
- 1 cup pumpkin puree
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/2 cup butter, softened
- 1 teaspoon vanilla extract
- Optional: chocolate chips, nuts, or dried fruit
Instructions
- Preheat oven to 350°F (175°C).
- In a mixing bowl, cream together the butter, brown sugar, and white sugar.
- Add the pumpkin puree and vanilla extract, mixing until combined.
- In a separate bowl, whisk together the flour, oats, baking soda, baking powder, spices, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined (do not overmix).
- Drop spoonfuls of dough onto a baking sheet lined with parchment paper.
- Bake for 10-12 minutes, or until edges are lightly golden and centers are slightly soft.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
For a chewy texture, slightly underbake the cookies. You can also freeze the baked cookies for up to 3 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 90
- Sugar: 6g
- Sodium: 40mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg