Ingredients for Oatmeal Pumpkin Cookies
- All Purpose Flour
- Quick Cooking Oats
- 1 teaspoon baking soda
- Ground Cinnamon
- Ground Nutmeg
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter
- ¾ cup packed brown sugar
- ½ cup granulated sugar
- Eggs
- Vanilla Extract
- Canned Pumpkin Puree
- 1 cup raisins (or ½ cup chocolate chips and ½ cup chopped nuts)
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How to Make Oatmeal Pumpkin Cookies
- Preheat oven to 350°F (175°C). In a medium bowl, whisk together 2 ½ cups all-purpose flour, 1 cup rolled oats, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, and ½ teaspoon salt. Set aside.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter, ¾ cup packed brown sugar, and ½ cup granulated sugar until light and fluffy.
- Beat in 1 large egg and 1 teaspoon vanilla extract. Stir in 1 cup pumpkin puree until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 1 cup raisins (or ½ cup chocolate chips and ½ cup chopped nuts).
- Drop rounded tablespoons of cookie dough onto ungreased baking sheets.
- Bake for 10-12 minutes, or until edges are golden brown and centers are set but still slightly soft. For chewier cookies, bake for an additional 2-3 minutes.
- Let cookies cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
49g
Fat
12g
Carbs
6g