Pumpkin Oatmeal Cookies

Soft, warmly spiced oatmeal cookies with pumpkin, brown sugar, and buttery crisp edges. They are easy to scoop and bake for a cozy fall treat.

Prep: 15 min · Cook: 13 min · Yield: 24 · Method: Oven

Ingredients

• 1.5 cups old-fashioned rolled oats
• 1.5 cups all-purpose flour
• 1 teaspoon ground cinnamon
• 1 teaspoon baking soda
• 0.5 cup unsalted butter
• 1 cup packed light brown sugar
• 1 cup pumpkin puree
• 1 large egg
• 1 teaspoon vanilla extract
• 0.5 teaspoon kosher salt

Cooking instructions

1. Heat the oven to 350°F. Line two baking sheets with parchment paper. (about 5 min) — 350°F
2. Whisk the oats, flour, cinnamon, baking soda, and salt in a medium bowl. (about 2 min)
3. Beat the butter and brown sugar in a large bowl until smooth. Beat in the pumpkin, egg, and vanilla until combined. (about 4 min)
4. Add the dry ingredients to the pumpkin mixture and stir just until no dry streaks remain. Let the dough stand for 5 minutes to thicken. (about 5 min)
5. Scoop rounded tablespoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Flatten each mound slightly. (about 3 min)
6. Bake one sheet at a time for 11 to 13 minutes, until the edges are set and the centers look just done. (about 13 min) — 350°F
7. Cool the cookies on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. (about 10 min)