Description
These cookies blend velvety pumpkin with fragrant cinnamon, ginger, and cloves to create a pillowy bite. Brown sugar adds a caramel note, while oats lend a rustic chew. Warm and toasty flavors mingle in every mouthful.
Ingredients
- 1 cup canned pumpkin puree
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 3/4 cup packed brown sugar
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter melted
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup rolled oats
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
- In a large bowl, combine the pumpkin puree, melted butter, brown sugar, granulated sugar, egg, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined, then fold in the rolled oats.
- Using a cookie scoop or tablespoon, drop rounded dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10–12 minutes, or until the edges are set and the centers appear slightly undercooked.
- Allow the cookies to rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For extra chewiness, refrigerate the dough for 30 minutes before baking.
- Store cooled cookies in an airtight container at room temperature for up to 3 days.
- You can mix in 1/2 cup of chocolate chips or chopped pecans for added texture.
- If you prefer softer cookies, remove them from the oven when the centers still look slightly wet.