Pumpkin Oatmeal Cookies

Ingredients

1 1/2 cup all-purpose flour (spooned & leveled)
1 teaspoon pumpkin pie spice
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter softened to room temperature
3/4 cup brown sugar lightly packed
1/2 cup granulated sugar
2 large eggs room temperature
2 teaspoon pure vanilla extract
1 cup pumpkin puree squeeze out excess moisture with paper towels*
2 C instant oats

Instructions

COMBINE DRY INGREDIENTS
- In a large bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking soda, and salt. Set aside
COMBINE WET INGREDIENTS
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, cream together the softened butter, brown sugar, and granulated sugar for 1-2 minutes until well combined.
- Add the eggs and vanilla extract and mix until fully combined.
- Then mix in the pumpkin puree until well combined.
COMBINE WET AND DRY
- Slowly mix in half the dry ingredients, making sure to stop and scrape down the sides of the bowl as needed.
- Then mix in the instant oats until just combined.
Cover the cookie dough tightly with plastic wrap and refrigerate for 30 minutes.
- You don’t have to do this step, but if you don’t your cookies will not be as puffy and soft.
Preheat the oven to 350°F (180°C).
BALL DOUGH
- Line two large baking sheets with parchment paper.
- Using a 1.5 tablespoon cookie scoop, scoop the cookie dough and drop onto the prepared baking sheets.
- Roll the cookie dough into balls and very gently press down with your hand to flatten each ball of cookie dough slightly.
- Make sure to leave a little room between each ball of cookie dough as they will spread a little while they bake.
BAKE
- Bake in separate batches at 350°F for 12-15 minutes or until the edges of the cookies are lightly browned and the top is set.
- Remove from the oven and cool on the baking sheet for 5 minutes, then transfer the cookies to a wire rack to finish cooling.

Notes

*Make sure to press some of the moisture out of the pumpkin puree before mixing it into the wet ingredients. I like to spread the pumpkin onto a few paper towels then use some more paper towels to press out as much moisture as possible.

Store cookies in an airtight container at room temperature for up to five days.

Freezing Instructions: Cookie dough balls may be frozen for up to 3 months. Bake from frozen for an additional 1-2 minutes. Baked cookies will also freeze well for up to 3 months, thaw to room temperature before serving.