Soft and Chewy Pumpkin Oatmeal Cookies
These pumpkin oatmeal cookies are super soft, chewy, thick, and full of pumpkin flavor! The perfect cookie for fall, made with cozy spices and a little pressure cooker twist.
Ingredients
Main ingredients
- 1 cup all-purpose flour spooned & leveled
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter softened to room temp
- 1/2 cup brown sugar lightly packed
- 1/4 cup granulated sugar
- 1 egg yolk room temperature
- 1 teaspoon pure vanilla extract
- 1/3 cup pumpkin puree squeezed out excess moisture with paper towels
- 1 and 1/2 cups old-fashioned rolled oats
Instructions
Instructions
- Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
- In a medium bowl whisk together the flour, pumpkin pie spice, cinnamon, baking soda, and salt.
- In a large bowl beat the softened butter with brown sugar and granulated sugar until creamy.
- Add the egg yolk and vanilla extract to your butter mix, then mix until combined.
- Slowly add the dry ingredients into the wet and stir just until combined. Don’t overmix.
- Fold in pumpkin puree and rolled oats gently.
- Scoop tablespoon sized balls of dough onto your prepared baking sheet about 2 inches apart.
- Bake for 10 to 12 minutes until edges turn lightly golden and tops look set. Let cool on the sheet 5 minutes before moving to a wire rack to finish cooling.
Notes
Make sure to press some of the moisture out of the pumpkin puree before mixing it into the wet ingredients. Store cookies in an airtight container at room temperature for up to five days. Cookie dough balls may be frozen for up to 3 months. Bake from frozen for an additional 1-2 minutes. Baked cookies will also freeze well for up to 3 months, thaw to room temperature before serving.