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Soft Pumpkin Oatmeal Cookies

A plate of freshly baked pumpkin oatmeal cookies, golden brown and ready to eat.
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Enjoy these soft and chewy pumpkin oatmeal cookies, perfect for a grab-and-go breakfast or a satisfying snack. They are naturally sweetened with maple syrup and can be customized with your favorite add-ins.

Ingredients

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  • 2 cups rolled oats
  • 1 cup all-purpose flour
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup maple syrup
  • 1/4 cup pumpkin puree
  • 1 teaspoon vanilla extract
  • 1/2 cup chocolate chips (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together the rolled oats, flour, pumpkin pie spice, baking soda, and salt.
  3. In a large bowl, cream together the softened butter and maple syrup until light and fluffy.
  4. Beat in the pumpkin puree and vanilla extract until well combined.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. Stir in the chocolate chips, if using.
  7. Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
  8. Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers are still soft.
  9. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For a gluten-free option, use certified gluten-free oats and a gluten-free all-purpose flour blend.
  • You can substitute the chocolate chips with chopped nuts or dried cranberries.
  • Store cookies in an airtight container at room temperature for up to 3 days.

Nutrition

Find it online: https://www.purecookingjoy.com/pumpkin-oatmeal-cookies/

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