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Soft and Chewy Pumpkin Oatmeal Cookies Recipe

Soft and Chewy Pumpkin Oatmeal Cookies

Moist pumpkin puree and quick-cooking oats make these warmly spiced cookies soft, chewy, and wonderfully comforting. Chocolate chips or raisins are optional but delicious additions.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings: 30 servings
Ingredients Method Notes

Ingredients
  

Cookie Dough
  • 1 cup (226 g) Unsalted butter, softened
  • 1 cup (200 g) Granulated sugar
  • 1 cup (213 g) Packed light brown sugar
  • 1 cup (approximately 240 g) Canned pumpkin puree, not pumpkin pie filling
  • 1 Large egg
  • 1 teaspoon Vanilla extract
Dry Ingredients
  • 2 cups (250 g) All-purpose flour
  • 1 cup (approximately 90 g) Quick-cooking oats
  • 1 teaspoon Baking soda
  • 1 teaspoon Ground cinnamon
  • 1/2 teaspoon Salt
  • 1/2 teaspoon, optional Ground nutmeg
Optional Add-Ins
  • 1 cup (170 g), optional Semisweet chocolate chips or raisins

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. Beat the softened butter, granulated sugar, and brown sugar for 2 to 3 minutes, until light and creamy.
  3. Beat in the pumpkin puree, egg, and vanilla extract. The mixture may look slightly curdled because of the pumpkin, which is normal.
  4. In a separate bowl, whisk together the flour, quick-cooking oats, baking soda, cinnamon, salt, and optional nutmeg.
  5. Gradually add the dry ingredients to the pumpkin mixture and mix just until combined. Fold in chocolate chips or raisins if using.
  6. If the dough is very soft, refrigerate it for 20 to 30 minutes before portioning.
  7. Drop rounded tablespoons or approximately 2-tablespoon portions of dough onto the prepared baking sheets, leaving about 2 inches between cookies.
  8. Bake for 10 to 12 minutes, until the edges are set while the centers still look slightly soft.
  9. Cool the cookies on the baking sheet for about 5 minutes, then transfer them to a wire rack to finish cooling.

Notes

Use quick-cooking oats for a soft, cohesive cookie. Old-fashioned oats may be used for a chewier, more textured result. Do not wait for deep browning; the centers continue setting as the cookies cool. Store cooled cookies in an airtight container.