Pumpkin Oatmeal Cookies

Happy October friends! 

The month of October is going to be dedicated to all things PUMPKIN! 

Boy, oh, boy! These pumpkin oatmeal cookies are so fluffy and soft and just full of all of the traditional autumnal flavors that you love and want in all things pumpkin. 

Try em, you will love them, I promise. 

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Pumpkin Oatmeal Cookies

In the bowl of a stand mixer, cream together the butter, brown sugar, and granulated sugar for about 2 minutes until well combined. 

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While the butter is mixing, in a large bowl combine some flour, pumpkin pie spice, cinnamon, baking soda, and salt. Whisk to combine. 

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Once the butter has creamed, add one egg yolk and some vanilla extract. Mix well until fully combined. 

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Then add in some pumpkin puree. Mix until smooth. 

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Add the dry ingredients into the pumpkin mixture very slowly, making sure to stop and scrape down the sides of the bowl as needed. 

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Add in the old-fashioned oats and stir with a spatula to combine. 

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Cover the cookie dough tightly with plastic wrap and refrigerate for 30 minutes. 

Preheat oven to 350ºF. 

Using a 1-1/2-inch cookie scoop, scoop the cookie dough and drop onto a prepared cookie sheet. Lightly flatten each ball. 

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Bake in batches for about 11 to 13 minutes or until the edges are the cookies are lightly browned and the top is set. 

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Remove from the oven and cool on the baking sheets for 5 minutes, then transfer the cookies to a wire rack to finish cooling. 

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Store in an airtight container for up to 4 days. 

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If they last that long! 

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Ingredients

  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 large egg yolk, room temperature
  • 1 teaspoon vanilla extract
  • 1/3 cup pumpkin puree
  • 1 cup all-purpose flour
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1-1/2 cups old-fashioned oats

Instructions

  1. In the bowl of a stand mixer, cream together the butter, brown sugar, and granulated sugar for about 1 to 2 minutes, or until well combined. 
  2. Add the egg yolk, vanilla extract, and mix well until fully combined. Add the pumpkin puree and mix until smooth. 
  3. Meanwhile, in a large bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking soda, and salt. Slowly mix in the dry ingredients, making sure to stop and scrape down the sides of the bowl as needed. Then, mix in the old-fashioned oats with a spatula until just combined. 
  4. Cover the cookie dough tightly with plastic wrap and refrigerate for 30 minutes. Once dough is chilled, remove it from the refrigerator. 
  5. Preheat oven to 350ºF. Prepare a couple of baking sheets with either parchment paper or a silicone baking mat. Using a 1-1/2 tablespoon cookie scoop, scoop the cookie dough and drop onto the prepared baking sheets. 
  6. Roll the cookie dough into a ball and press lightly to flatten each ball. Make sure to leave about 2-inches of space between each cookie, as they will spread slightly. 
  7. Bake in batches for about 11-13 minutes or until the edges of the cookies are lightly browned and the top is set. Remove from the oven and cool on the baking sheet for 5 minutes, then transfer the cookies to a wire rack to finish cooling. 
  8. Store in an airtight container at room temperature for about 4 days. 

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