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Pumpkin Oatmeal Cookies

Soft Pumpkin Oatmeal Cookies

Soft pumpkin oatmeal cookies bring together warm spices, tender oats, and rich pumpkin purée into irresistibly chewy bites. You’ll love making these when you want a cozy treat that feels homemade, comforting, and perfect for sharing.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 18 Cookies
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1½ cups rolled oats
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon salt
Wet Ingredients
  • ¾ cup pumpkin purée
  • ½ cup brown sugar
  • ¼ cup granulated sugar
  • ½ cup unsalted butter (melted and cooled)
  • 1 large egg
  • 1 teaspoon vanilla extract
Optional Add-ins
  • ½ cup chocolate chips or raisins
  • ¼ cup chopped walnuts or pecans

Method
 

  1. Preheat the oven to 180°C and line a baking tray with parchment paper to ensure even baking and prevent sticking.
  2. Mix oats, flour, baking soda, baking powder, spices, and salt in a bowl until evenly combined for consistent flavor.
  3. Whisk pumpkin purée, butter, sugars, egg, and vanilla until smooth to create a balanced wet mixture.
  4. Combine wet and dry ingredients gently, mixing just until incorporated to maintain a soft texture.
  5. Scoop and shape cookies onto the tray, flattening slightly for even baking and proper texture.
  6. Bake for 12–15 minutes until edges are set and centers remain soft, then cool before serving.

Notes

  • Allow butter to cool before mixing to prevent affecting the egg and texture of the dough.
  • Avoid overmixing the batter, as this can lead to dense and tough cookies instead of soft ones.
  • Slightly underbake the cookies to maintain a chewy and tender center after cooling.
  • Use parchment paper to prevent sticking and ensure even browning on the bottom.