Soft pumpkin oatmeal cookies made with old-fashioned rolled oats, real pumpkin, and pumpkin spice with extra cinnamon. These hearty flavorful cookies are a must-make!
1teaspoonpumpkin pie spice, add a little more if you like extra spice
½teaspoonfine sea salt
Instructions
Preheat the oven to 350°F. Line a baking sheet with parchment paper or parchment paper. Set aside.
In a large bowl, whisk pumpkin, sugar, vegetable oil, vanilla and egg until smooth.
In a separate medium bowl, whisk together flour, oats, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt.
Add flour mixture to pumpkin mixture and mix just until you see a little flour left. Stir just until combined. Do not over mix.
Drop cookies by the spoonful, or medium cookie scoop, about 2 inches apart. Bake 10 to 13 minutes, or until a toothpick inserted in the center comes out clean and the bottoms are lightly browned. Check one and bake 1 to 2 more minutes if the center is not quite done.
Remove from the oven and let cool on baking sheet 5 minutes before transferring to a cooling rack.
Notes
Glaze: These cookies also taste amazing with a glaze drizzled over top. My favorites are the maple glaze and cream cheese glaze. Cookie texture: If you don't want cake like cookies and want a chewier cookie, blot your pumpkin with paper towels before adding to remove any extra moisture. I do not blot mine. Storage:Store in a covered container up to 4 days. These cookies taste best cooled and taste even better the next day. The longer they sit the more the flavor comes out. I always make them the day before an event.Freezer instructions: Allow to cool completely and then place in a freezer container or zip-top bag. Freeze up to 3 months.