Pumpkin Spice Oatmeal Cookies
These soft and chewy Oatmeal Pumpkin Cookies are the perfect dessert or sweet snack to enjoy during the fall!
Servings 24 cookies
Calories 144kcal
Ingredients
- 1 1/2 cups all purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons pumpkin spice
- 1 cup butter softened
- 1 1/2 cups brown sugar packed
- 2 large eggs
- 1/4 cup pumpkin puree
- 1 teaspoon vanilla extract
- 3 1/4 cups quick cooking oats
Instructions
- Preheat the oven to 350 degrees, line a baking sheet with parchment paper or a baking mat.
- In a medium bowl add the all-purpose flour, salt, baking soda, and pumpkin spice whisk until combined.
- In a large bowl add the softened butter and brown sugar and using a hand mixer cream together until smooth.
- Add in the eggs, pumpkin puree and vanilla and mix until combined.
- Mix in the dry ingredients just until combined, then add in the quick cooking oats and mix until the dough comes together.
- Using a 2" cookie scoop or spoon place dough balls on the baking sheet about 2" apart.
- Bake for 10-12 minutes remove from the oven and let cool 5 minutes and remove to a rack.
- Store cooking in an airtight container.
Notes
Make sure your using pumpkin puree and not pumpkin pie filling. You can store leftover pumpkin puree in the freezer for another recipe.
If you only have old fashioned oats you can put them into a food processor and pulse them a few times to turn them into quick cooking oats.
Keep leftover cookies in an airtight container at room temperature. They should last 4 to 5 days.
Nutrition
Serving: 1cookie | Calories: 144kcal | Carbohydrates: 14g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 34mg | Sodium: 209mg | Potassium: 62mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 654IU | Vitamin C: 0.1mg | Calcium: 13mg | Iron: 1mg
