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Pumpkin Oat Cookies

Pumpkin oat cookies with warm pumpkin spice and caramelized edges, packed with hearty rolled oats for a chewy bite. Baked to golden color and finished with cinnamon sugar on top.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

All-purpose flour
  • 1.5 cup all-purpose flour Measure and level.
Baking soda
  • 1 tsp baking soda
Pumpkin pie spice
  • 1.5 tsp pumpkin pie spice
Ground cinnamon
  • 1 tsp cinnamon
Salt
  • 0.5 tsp salt
Unsalted butter
  • 0.75 cup unsalted butter, softened Soften to room temperature.
Brown sugar
  • 0.75 cup brown sugar, packed
Granulated sugar
  • 0.25 cup granulated sugar
Pumpkin puree
  • 0.33 cup pumpkin puree (blotted dry) Blot to reduce extra moisture.
Egg
  • 1 egg
Vanilla
  • 1 tsp vanilla
Old-fashioned rolled oats
  • 2.5 cup old-fashioned rolled oats
Raisins or dried cranberries
  • 0.5 cup raisins or dried cranberries (optional) Optional add-in.
Cinnamon sugar topping
  • 1 tsp cinnamon sugar for topping Sprinkle over each scoop before baking.

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 375F and line baking sheets.
  2. Blot the pumpkin puree dry, then whisk together the flour, baking soda, pumpkin pie spice, cinnamon, and salt.
Mix the dough
  1. Beat the softened butter with both sugars until combined, then beat in the blotted pumpkin, egg, and vanilla.
  2. Fold in the flour mixture and rolled oats until just incorporated, then fold in the raisins or dried cranberries if using.
Bake
  1. Scoop the dough into 2-tablespoon rounds and place on the lined baking sheets, leaving space between cookies.
  2. Sprinkle cinnamon sugar over the tops of each cookie before baking.
  3. Bake at 375F for 10-12 minutes until the cookies are golden at the edges.
  4. Cool the cookies on the pan for 5 minutes, then transfer to a rack to cool further.

Notes

For thicker cookies, pack the brown sugar firmly and blot the pumpkin well before mixing. Store airtight at room temperature for up to 3 days or refrigerate up to 5 days. Freeze baked cookies (without thawing) for up to 2 months and rewarm at 300F until just heated through. For a gluten-free option, use a 1:1 gluten-free all-purpose flour blend in place of regular flour.