|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 5g||7%|
|Saturated Fat 3g||13%|
|Total Carbohydrate 16g||6%|
|Dietary Fiber 1g||2%|
|Total Sugars 10g|
|Vitamin C 0mg||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
These soft and chewy pumpkin oatmeal cookies taste like everything we love about fall. Pumpkin puree keeps the cookies soft and moist without becoming too dense. The earthy, subtly sweet pumpkin taste works nicely with the quick-cooking oats, which give the cookies both texture and interest.
Chopped walnuts and plump raisins are folded into the cookie dough for even more flavor. Finally, these cookies are made with the most iconic flavor of the season, pumpkin pie spice. The perfect blend of cinnamon, nutmeg, ginger, cloves, and allspice, this spice blend is irresistible once the weather turns cooler.
"If you like pumpkin spiced latte, you will definitely fall in love with this recipe. These cookies are soft and chewy and have slightly crispy edges. If you could resist eating them all, you can freeze them easily and enjoy them later. Overall, a great seasonal cookie to enjoy with coffee or tea." —Tara Omidvar
1 cup (16 tablespoons) unsalted butter, softened to room temperature
1 cup granulated sugar
1 cup firmly packed light brown sugar
1 cup pumpkin puree
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 1/3 cups quick-cooking oats
1 1/2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup coarsely chopped walnuts
3/4 cup raisins
Gather the ingredients. Position racks in the upper and lower thirds of the oven and preheat to 350 F.
Cover 2 baking sheets with parchment paper and set aside.
In a large mixing bowl with a handheld electric mixer or in a standmixer bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes.
Add the pumpkin puree, egg, and vanilla extract and beat until combined.
In another large mixing bowl, stir together the flour, quick-cooking oats, pumpkin pie spice, baking soda, and salt.
Gradually add the dry ingredients to the pumpkin mixture, beating after each addition.
Stir in the walnuts and raisins.
Drop by tablespoonfuls onto the prepared baking sheets. Bake in batches, 2 baking sheets at a time, until lightly browned, about 15 minutes, rotating and switching rack positions halfway through.
Remove from the oven and let cool on the pan for 2 minutes.
Remove to a wire rack to cool completely.
When purchasing canned pumpkin for these cookies, make sure you purchase a can labeled pure pumpkin or 100 percent pumpkin puree. Do not purchase anything labeled pumpkin pie filling. This is a convenience ingredient that is pre-mixed specifically for pumpkin pies and it won't work in this recipe.
These cookies can be enjoyed on their own or topped with an easy pumpkin spice glaze:
- In a medium bowl, combine 1 cup of confectioners' sugar and 1 teaspoon pumpkin spice.
- Slowly stir in 2 tablespoons of milk, 1 teaspoon at a time, until desired drizzling consistency is achieved.
If the glaze is too thin, add a bit more confectioners' sugar; if it is too thick, continue to add milk. Drizzle over the cooled cookies for a presentation with pizzaz.
How to Store and Freeze
- Cookies can be stored in an airtight container at room temperature for up to one week or in the refrigerator for up to two weeks.
- These cookies also freeze well. Place in an airtight container between layers of waxed paper. Wrap tightly to prevent freezer burn and freeze for up to 3 months. This is a great make-ahead move for the busy holiday baking season.
- You can also freeze some of the cookies, unbaked. Just scoop them out onto a parchment-lined baking sheet and transfer them to the freezer until frozen. Then, remove them from the sheet and store them in a zip-close freezer bag. The cookies will be good for 6 months. Bake them for an additional 2 or 3 minutes from frozen.