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Pumpkin Oatmeal Cookies

These delicious soft and chewy cookies are easy to make and great to serve with Thanksgiving leftovers. You'll need one egg for this recipe, and we include gluten and dairy free substitutions. This dough benefits from being chilled - it allows the oats to draw in some of the moisture, firms up the butter so the cookies don't spread too quickly, and helps to intensify the flavor. You can drizzle some powdered sugar glaze or melted chocolate over top of the cookies to make them fancier.
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Ingredients Method

Ingredients
  

  • 1 cup unsalted butter or dairy free butter at room temperature
  • 1 cup brown sugar firmly packed
  • ½ cup granulated sugar
  • ⅔ cup pumpkin puree
  • 1 large egg room temperature
  • 2 teaspoons vanilla extract
  • 2 ⅓ cups all-purpose flour or gluten free 1-1 flour
  • 2 teaspoons pumpkin spice
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon table salt
  • 2 cups old-fashioned oats

Method
 

  1. Preheat oven to 350F (175C) and line a baking sheet with silpats or parchment paper. Set aside.
  2. In a large mixing bowl add the butter, both sugars, pumpkin, egg, and vanilla extract and stir or whisk until well combined.
  3. In a separate mixing bowl, whisk together flour, pumpkin spice, baking soda, baking powder and salt.
  4. Gradually add dry ingredients to wet and stir until completely incorporated. Stir in the oats and mix until well blended.
  5. Cover and chill the dough for at least an hour. Remove dough when you're ready to bake.
  6. Roll into large balls and place on a baking sheet, leaving at least an inch apart. Bake for 12 minutes.
  7. Allow cookies to cool on a baking sheet for 5-10 minutes before transferring to a cooling rack to cool completely.
  8. Optional - drizzle with powdered sugar glaze or melted white or dark chocolate.