Pumpkin Oatmeal Cookies

As the seasons have started to change, I have seen so many wonderful pumpkin recipes featured on the blogs I read. Since we’ve finally had some fall-like temperatures here over the past few days (before that we had a number of 100-degree plus days!), I decided that it was finally time for me to bake something with pumpkin. There were so many recipes to choose from, and I finally decided on these pumpkin cookies.

The pumpkin flavor of these cookies is enhanced with pumpkin pie spice and cinnamon, as well as dried cherries and white chocolate chips. I think they would also be good with come chopped pecans or walnuts.

The pumpkin cookies have a very soft, moist texture. I stored mine in the freezer and they are perfect either right out of the freezer or defrosted on the counter for just a few minutes. The next time you have a few minutes to spare on a chilly fall afternoon, I recommend that you bake some of these pumpkin cookies. They will make your kitchen smell amazing, and they taste delicious with a hot cup of tea or coffee.

Pumpkin Oatmeal Cookies

Makes 48 cookies

Ingredients:

  • 2 cups all purpose flour
  • 1 1/2 cups old-fashioned oats
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon kosher salt
  • 1 cup (2 sticks) butter, softened
  • 1 cup packed brown sugar
  • 1 cup granulated sugar
  • 1 cup pure pumpkin puree
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup white chocolate chips
  • 1 cup dried cherries, roughly chopped

Directions:

  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. Combine flour, oats, baking soda, cinnamon, pumpkin pie spice, and salt in a medium bowl. Beat butter, brown sugar, and granulated sugar in a large mixer bowl until light and fluffy.
  3. Add pumpkin, egg, and vanilla extract; mix well. Add flour mixture; combine until all ingredients are incorporated. Fold in white chocolate chips and dried cherries.
  4. Drop by rounded tablespoons onto prepared baking sheets.
  5. Bake for 12-14 minutes or until cookies are lightly browned. Cool on baking sheets 2 minutes; transfer to wire racks to cool completely.

Recipe from My Baking Addiction


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Comments

  1. These look delicious!! Did you make your own pumpkin pie spice? I have a pumpkin pie spice recipe that I have been wanting to try, so maybe I will make these. I’ve already cooked with pumpkin puree twice this year (scones & soup)– yum!

  2. These cookies are delicious. I put them in the freezer and
    they are just as delicious!
    KR

  3. I made the pumpkin oatmeal cookes today and they turned out great. Since we live in mile high Colorado I was concerned about adjusting the recipe for the altitude but they plumped up nicely and cooked fine according to the directions.
    I plan to share these fall cookies with the neighbors too!
    Jan

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