Soft Pumpkin Oatmeal Cookies
Quick and easy pumpkin oatmeal cookies recipe, homemade with simple ingredients. Soft and chewy with real pumpkin puree, pumpkin spice, cinnamon and oats.
Servings: 24 Cookies
Calories: 109kcal
Ingredients
- 1 cup Pumpkin puree Not pumpkin pie filling, Use canned pumpkin puree rather than homemade because it's thicker
- ¾ cups Granulated sugar
- ½ cup Oil I used light olive oil but you can use vegetable oil or canola oil
- 1 Egg Large
- 1 teaspoon Vanilla extract
- 1 ¼ cups All-purpose flour
- 1 cup Old fashioned oats Not quick oats
- 2 teaspoon Baking powder
- 1 teaspoon Baking soda
- 1 teaspoon Cinnamon powder
- 1.5 teaspoon Pumpkin pie spice
Instructions
- In a large mixing bowl, add pumpkin puree, sugar, oil, egg, vanilla and mix until smooth and creamy.
- In another mixing bowl, whisk together flour, oats, baking powder, baking soda, cinnamon powder and pumpkin pie spice.
- Dump this dry mixture into the wet mixture.
- Mix until just combined.
- Cover and chill dough in fridge for 30 minutes.
- Use an ice cream scooper or cookie scopper, to drop spoonfuls of the dough on a cookie tray, lined with parchment paper.
- Bake at 350 degrees F for 10 to 13 minutes, or until edges are firm and cookies are golden brown.
- Remove tray from oven and allow cookies to cool and enjoy.
Notes
- Read all my tips above.
- Leftovers can be stored in a cookie jar at room temperature for up to 3 days.
Nutrition
Calories: 109kcal | Carbohydrates: 15g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 49mg | Potassium: 78mg | Fiber: 1g | Sugar: 7g | Vitamin A: 1599IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg