Ingredients for Pumpkin Oatmeal Cookies
- All Purpose Flour
- Ground Cinnamon
- 1/2 teaspoon salt
- Ground Nutmeg
- 1/2 teaspoon baking soda
- Light Brown Sugar
- 1 cup (2 sticks) unsalted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- Canned Pumpkin
- Old Fashioned Oats
- Dried Cranberries
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How to Make Pumpkin Oatmeal Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together 2 cups all-purpose flour, 2 teaspoons ground cinnamon, 1 teaspoon ground nutmeg, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 1/2 cups packed light brown sugar using an electric mixer on medium speed for 5 minutes, until light and fluffy.
- Beat in 2 large eggs and 1 teaspoon vanilla extract.
- Add 1 cup pumpkin puree.
- Beat on low speed until just combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- Stir in 2 cups rolled oats.
- Mix well to combine.
- Stir in 1/2 cup dried cranberries (optional).
- Drop by rounded tablespoons, about 2 inches apart, onto the prepared baking sheets.
- Bake for 12-15 minutes, or until golden brown.
- Let cool on baking sheets for 1 minute before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
54g
Fat
13g
Carbs
7g
