Pumpkin Oatmeal Cookies made easy in your pressure cooker
These pumpkin oatmeal cookies are chewy, soft, and bursting with warm fall flavors. Made with pumpkin purée, pumpkin spice, and old-fashioned oats for a deliciously tender texture, they are perfect for any cozy occasion.
Equipment
- 1 Mixing bowl
- 1 Measuring cups and spoons
- 2 Aluminum sheet pans lined with parchment paper
Ingredients
Main ingredients
- 1 cup All-purpose flour
- 1 tablespoon Pumpkin spice
- ½ teaspoon Baking soda
- ¼ teaspoon Salt
- ½ cup Unsalted butter melted and cooled
- ½ cup Packed light brown sugar
- ¼ cup Granulated sugar
- ⅓ cup Pumpkin purée blot if watery
- 1 Egg yolk
- 1½ teaspoons Vanilla extract
- 2 cups Old-fashioned oats
Instructions
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, pumpkin spice, baking soda, and salt.
- In a larger bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth and creamy.
- Add pumpkin purée, egg yolk, and vanilla extract to the wet ingredients and whisk until well combined.
- Gradually add the dry ingredients to the wet ingredients stirring just until combined. Fold in the oats carefully.
- Using a 1.5 tablespoon scoop, drop rounded dough onto the prepared baking sheets spaced about 2 inches apart and lightly flatten.
- Bake for 10 to 12 minutes until the edges are set and lightly golden but centers remain soft.
- Remove from oven and let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Enjoy soft, chewy, and flavorful pumpkin oatmeal cookies!
Notes
Once cooled, keep the cookies in an airtight container at room temperature for up to 4 days. To keep them chewy, place a slice of bread in the container to maintain moisture.