Soft Pumpkin Oatmeal Cookies with Cinnamon
Pumpkin brings moisture to cookie dough, so these oatmeal cookies are soft rather than crisp or densely chewy. Use a measured half cup of thick purée, chill the dough and flatten the scoops slightly before baking. The edges should set and turn lightly golden while the centres remain tender, with visible oats throughout.
Ingrédients
- 1/2 cup unsalted butter softened
- 3/4 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 cup thick plain pumpkin purée
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour spooned and levelled
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 1/2 cups old-fashioned rolled oats
Instructions
- Beat softened butter and both sugars about 2 minutes. Beat in egg, pumpkin and vanilla just until combined.
- Whisk flour, spices, baking powder, baking soda and salt separately. Stir into wet mixture just until combined, then fold in oats. Cover and chill 30 minutes.
- Heat oven to 350°F. Line 2 baking sheets with parchment. Scoop 24 portions of about 2 tablespoons each, spaced 2 inches apart. Flatten to about 1/2 inch thick.
- Bake one tray at a time 12–15 minutes, until edges are set and lightly golden and tops no longer look wet. Centres remain soft.
- Cool on the tray 10 minutes, then transfer to a rack. Cool completely before storing.
Notes
Nutrition is approximate. Allow 30 minutes chilling plus cooling. Cook Time allows two trays baked separately. Use plain thick pumpkin purée, not pie filling. Store airtight 2 days at room temperature, 5 days refrigerated, or freeze up to 2 months.