Pumpkin Oatmeal Cookies
Super soft and irresistibly chewy oatmeal cookies flavored with the warmth of pumpkin, cinnamon, and butterscotch!
Ingredients
- 1 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon pumpkin pie spice*
- 1 teaspoon cinnamon
- 1 ¾ cup butter at room temperature
- ¾ cup brown sugar
- ½ cup granulated sugar
- ¾ cup pumpkin puree*
- 1 egg yolk
- 1 teaspoon vanilla
- 1 (3.4 oz) box instant butterscotch pudding mix, dry
- 2 ½ cups old-fashioned rolled oats
- 1 cup Pumpkin Spice morsels
Instructions
- Preheat oven to 350ºF and line two baking sheets with parchment paper.
- In a medium bowl, use a fork or whisk to stir flour, baking soda, salt and spices together. Set aside.
- In a stand mixer fitted with a paddle attachment, cream together butter and both sugars until smooth. Add the pumpkin, egg yolk, and vanilla and continue beating until combined. Blend in the instant pudding mix until light and fluffy. Dump in the flour mixture and continue beating until incorporated. Add the oats and mix on low until combined. Remove bowl from stand mixer and use a wooden spoon or rubber spatula to stir in the pumpkin chips.
- Scoop cookie dough onto prepared baking sheets, about 1/4 cup of dough per cookie. Use greased fingers to slightly flatten the tops of each cookie to allow them to bake more evenly in the oven.
- Bake for 12-14 minutes*, or until lightly browned around the edges and still appearing soft in the centers--they will continue to bake as they cool. Allow cookies to cool on baking sheets for 10 minutes before transferring them to wire racks to cool completely.
- Cookies will remain fresh and soft when stored in an airtight container for up to 10 days.
Notes
*If you don't have pumpkin pie spice, you can use 1/4 teaspoon each: ground cloves, ground nutmeg, and ground allspice.
*I used Libby's pure canned pumpkin.
*Making the cookies smaller than I did (less than 1/4 cup each) will result in less time in the oven.
*I used Libby's pure canned pumpkin.
*Making the cookies smaller than I did (less than 1/4 cup each) will result in less time in the oven.