Description
Quick Chewy Pumpkin Oatmeal Cookies, made with pumpkin puree and maple syrup for a soft, chewy texture and easy to make in under 30 minutes.
Ingredients
1 stick unsalted butter, room temperature
1/2 cup white sugar
1/2 cup dark brown sugar
1/2 cup maple syrup
1/2 cup pumpkin puree
1 egg yolk
1 tsp vanilla extract
1 1/2 cups white all-purpose flour
1 1/2 cups old fashioned oats
1 tsp baking powder
1/2 tsp baking soda
1 tbsp pumpkin pie spice
1 tsp salt
1/2 cup chocolate chips
1/4 cup white chocolate chips
1/4 cup butterscotch chips
1/4 cup pecan pieces
1/4 cup dried cranberries
1/4 cup sweetened, shredded coconut
2 tbsp pumpkin seeds
flakey sea salt, optional for sprinkling
Instructions
Pre-heat oven to 350°F
Add the butter and sugars to the bowl of an electric mixer fitted with blade attachment
Beat on high for about 2 minutes
Add the maple syrup and pumpkin puree, beat
Add the egg yolk and vanilla extract, mix
In a large bowl whisk together all of the dry ingredients – flour, oats, baking powder, baking soda, pumpkin pie spice and salt
Slowly add the dry ingredient mixture to the mixer, mixing between adds
Once all of the dry mixture is incorporated fold in the chocolate chips, white chocolate chips, butterscotch chips, pecans, dried cranberries, coconut and pumpkin seeds
Prep 2 baking sheets by lining them with parchment paper
Scoop* the cookies onto the baking sheet, spacing evenly
Sprinkle with flakey sea salt if desired
Bake for 10-12 minutes**
Leave on the tray to cool for at least 5 minutes before transferring to a cooling rack
Cool and enjoy***
Notes
*This is the cookie scoop I use
**Check at 10 minutes, cookies should just be beginning to show signs of light browning around the edges when they are done
***Cookies will keep well on the counter for up to 3 days, refrigerated up to 2 weeks and frozen up to 3 months.
- Prep Time: 8 minutes
- Cook Time: 12 minutes
Keywords: #pumpkinoatmealcookies, #easyoatmealcookies, #fallbaking, #fallcookies #softoatmealcookies