Fall baking means pumpkin oatmeal cookies with a hint of maple for me, especially here in New England, where pumpkin-made everything explodes this time of year. These cookies are soft, chewy, and packed with great pumpkin flavor and are sure to become a fall favorite for you, too. See notes below on how to make Pumpkin Chocolate Chip Oatmeal Cookies that are equally as delicious!
2 cups all-purpose flour
1-1/4 cups old-fashioned oats
1 tsp. baking soda
1/2 tsp. ground cinnamon
1/2 tsp. table salt
1 cup (2 sticks) unsalted butter, softened
1 cup (packed) light brown sugar
1/2 cup granulated sugar
1 large egg
1 cup canned pumpkin (not pumpkin pie filling)
3 Tbs. pure maple syrup
3/4 cup chopped walnuts
1. Preheat the oven to 350°F. Line one or more baking sheets with parchment or coat with cooking spray.
2. In a medium bowl, combine the flour, oats, baking soda, cinnamon, and salt.
3. In a large bowl using an electric mixer, beat the butter and brown and granulated sugars on medium speed until creamy and smooth. Beat in the egg, pumpkin and maple syrup until blended. Gradually beat in the dry ingredients, beating after each addition. Stir in the walnuts.
4. Drop the dough onto the prepared sheets using a dough scoop or heaping teaspoon. Bake until set, about 14 to 16 minutes. Remove the sheet to a wire rack and let cool 2 minutes, then transfer the cookies to the rack to cool completely.
To make Pumpkin Oatmeal Chocolate Chip Cookies, stir in 1 cup of mini semisweet chocolate chips into the batter in place of the nuts or with the nuts, and bake as directed.
Store the cookies in an airtight container at cool room temperature for up to 5 days.
If you love pumpkin recipes try Pumpkin Bread with Cinnamon Cream Cheese
- Serving Size: 26
- Calories: 129
- Sodium: 69.9mg
- Fat: 6.8g
- Saturated Fat: 8.8g
- Carbohydrates: 15.9g
- Protein: 1.4g
- Cholesterol: 13.6mg
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