Pumpkin Oatmeal Cookies
Ingredients:
- 1 cup canned pumpkin puree
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 3 cups old-fashioned rolled oats
- 1/2 cup chopped walnuts (optional)
Directions:
1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
3. Beat in the egg, pumpkin puree, and vanilla extract until well combined.
4. In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
6. Fold in the rolled oats and walnuts, if using.
7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake for 12-15 minutes, or until the edges are set and the cookies are lightly golden.
9. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes
Kcal: 180 kcal | Servings: 24 cookies
Tips:
Use chilled dough for thicker cookies by refrigerating for 30 minutes before baking.
Add raisins or chocolate chips for extra texture and flavor variation.