Description
Warm, chewy, and packed with pumpkin spice, these cookies are the ultimate cozy fall treat. Easy to make in under 30 minutes, they feature hearty oats, melty chocolate chips, and a hint of autumn spices for irresistible flavor.
Ingredients
Scale
- 1 cup all-purpose flour (can substitute gluten-free blend)
- 1 ½ cups old-fashioned rolled oats
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ½ cup unsalted butter, softened (or coconut oil for dairy-free)
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg, room temperature
- ⅔ cup canned pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- 1 cup semisweet chocolate chips (use dairy-free if preferred)
- ½ cup chopped walnuts or pecans (optional)
- ¼ cup dried cranberries (optional)
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
- In a medium bowl, whisk together flour, oats, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
- In a large bowl, beat softened butter, brown sugar, and granulated sugar until light and fluffy (about 2-3 minutes).
- Beat in egg, pumpkin puree, and vanilla extract until well combined.
- Gradually stir dry ingredients into wet mixture, mixing just until no streaks remain.
- Gently fold in chocolate chips, nuts (if using), and dried cranberries (if desired). If dough is too wet, let it sit for 5 minutes.
- Drop rounded tablespoons of dough onto the prepared baking sheet, spacing about 2 inches apart. You should get around 18-20 cookies.
- Bake for 12-14 minutes, until edges are golden and centers look set but still slightly soft.
- Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Serve warm for gooey cookies, or let cool for lunchbox-ready treats.
Notes
For best texture, use old-fashioned oats. If pumpkin puree is watery, blot with paper towels before adding. Let dough rest if too wet. For gluten-free or vegan adaptations, substitute flour and egg as needed. Cookies freeze well and taste even better the next day as flavors meld.
- Prep Time: 15 minutes
- Cook Time: 12-14 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10
- Sodium: 70
- Fat: 4
- Saturated Fat: 2
- Carbohydrates: 18
- Fiber: 1
- Protein: 2
Keywords: pumpkin cookies, oatmeal cookies, chocolate chip cookies, fall dessert, easy cookies, autumn baking, chewy cookies, pumpkin spice