These Pumpkin Oatmeal Cookies are soft and lightly spiced with cinnamon. The perfect snack for a crisp, fall day!
It's pumpkin season and we are loving the warm fall flavours that fall has to offer.
These cookies are soft and stay nice and soft for days. I adapted this recipe from a Quaker recipe, reducing the sugar by half the amount and adding in pecans.
Think of a delicious pumpkin muffin top. That's how my son, Troy described them when he sampled a few.
The next batch will have chocolate chips. Continue reading this post to see all of the other add-ins such as chocolate chips, dried cranberries and more that will have you making this recipe on repeat!
WHY YOU'LL LOVE THIS RECIPE
- this recipe uses simple ingredients that you can see in the image below.
- no fancy equipment needed. You can use a stand mixer, hand mixer or even a little elbow grease and mix it by hand.
- so many options for add-ins to make these cookies your own creation!
INGREDIENTS & SUBSTITUTIONS
A full list of ingredients is available on the recipe card at the bottom of the page. Below are a few notes and substitutions.
- pumpkin purée is used in this recipe, not pumpkin pie filling
- butter and eggs should be at room temperature. Take them out of the refrigerator 30 to 60 minutes before you start your recipe.
- Pecans are a family favourite and we used them in these cookies or you can substitute walnuts.
Line baking sheets with parchment paper, silicone baking mats or grease lightly.
Preheat oven to 350°F.
In a large mixing bowl, combine flour, rolled oats, cinnamon, baking soda and salt. Stir well until combined.
You can use a stand mixer, hand mixer or mix by hand for the next few steps. Cream together butter and both sugars until light and fluffy.
Add in pumpkin purée, eggs and vanilla and stir until well combined.
Gradually, add in the dry ingredients, mixing after each addition until combined.
Stir in the chopped pecans. If you're adding in any other of the variations, such as chocolate chips, raisins or dried cranberries, add them in now.
Use an ice cream or cookie scoop and drop onto prepared baking sheets. I make my cookies a bit on the large size, about 3 inches in diameter. You can make them smaller as well. Either way, you will need to bake them in a 350°F oven for 14 to 16 minutes.
If you want flatter cookies, press them down a little with the back of a spoon. The cookies do not flatten much during baking.
Cool baked cookies on baking sheet for two minutes, then transfer the cookies to a cooling rack.
STORAGE AND FREEZING INSTRUCTIONS
Store cookies at room temperature in covered container for up to four days or in the refrigerator for up to a week.
These cookies will freeze well in a freezer-safe container for up to one month.