Description
Warm, spiced pumpkin spice oatmeal cookies blend autumn’s comfort with sweet nostalgia. Crisp edges and chewy centers invite seasonal memories while delivering irresistible homemade goodness you’ll savor with every delightful bite.
Ingredients
Scale
- ½ cup (115 g) unsalted butter, softened
- ½ cup (100 g) brown sugar
- ¼ cup (50 g) granulated sugar
- 1 egg
- ½ cup (120 g) pumpkin puree
- 1 tsp vanilla extract
- 1 ½ cups (190 g) all-purpose flour
- 1 ½ cups (135 g) old-fashioned oats
- 1 tsp baking soda
- 1 tsp cinnamon
- ½ tsp pumpkin spice (or more to taste)
- ½ tsp salt
- ½ cup (90 g) chocolate chips or white chocolate chips
- ½ cup (60 g) chopped pecans or walnuts
- ¼ cup (40 g) raisins or dried cranberries
Instructions
- Preparation Setup: Warm the oven to 350°F and arrange parchment paper on the baking sheet, creating a non-stick surface for cookie placement.
- Dry Ingredient Fusion: Thoroughly blend flour, oats, baking soda, cinnamon, pumpkin spice, and salt in a medium mixing vessel, ensuring even distribution of spices and leavening agents.
- Wet Ingredient Transformation: Cream butter with brown and granulated sugars until achieving a light, airy texture, then incorporate pumpkin, egg, and vanilla extract, whisking until the mixture becomes silky and uniform.
- Dough Composition: Gradually integrate the dry ingredient mixture into the wet ingredients, stirring gently to maintain a tender consistency, then delicately fold in chocolate chips, nuts, or raisins for added texture and flavor complexity.
- Baking Performance: Drop rounded tablespoon-sized portions onto the prepared sheet, maintaining consistent spacing, and bake for 12-14 minutes until edges develop a golden-brown hue and centers appear softly set.
- Cooling Protocol: Allow cookies to rest on the baking sheet for 5 minutes to stabilize their structure, then transfer to a wire cooling rack, enabling complete cooling and texture refinement.
Notes
- Use exact measurements for spices and flour to ensure consistent flavor and texture in every batch.
- Allow butter to reach room temperature naturally for 30-45 minutes for smoother cookie dough and better mixing.
- Refrigerate dough for 30 minutes before baking to prevent excessive spreading and create thicker, chewier cookies.
- Substitute gluten-free flour and rolled oats for celiac-friendly version, or use plant-based butter for vegan adaptation.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 25
- Calories: 120
- Sugar: 8 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: 20 mg