The Softest Pumpkin Oat Cookies
Ingredients
- 1/2 Cup Butter Softened
- 1/2 Cup Brown Sugar
- 1/4 Cup Granulated Sugar
- 1/2 Cup Pure Pumpkin Puree
- 1 Egg
- 1 TSP Vanilla Extract
- 1 TBSP Pumpkin Pie Seasoning Homemade Pumpkin Spice - Just Give Us The Recipe
- 1 Cup All Purpose Flour Or Gluten-Free All Purpose Flour with Xanthan Gum
- 1/4 TSP Salt
- 1/2 TSP Baking Soda
- 3/4 Cups Oats Old Fashioned or Rolled
Instructions
- Preheat oven to 350 degrees F.
- Line a cookie sheet with parchment paper.
- In a stand mixer, or large bowl with handheld mixer, cream together the butter and sugars for about a minute, until smooth.
- Add in the pumpkin puree, egg, and vanilla. Mix until just combined.
- In a separate bowl, whisk together the flour, baking soda, salt, and pumpkin pie seasoning.
- Slowly add the flour mixture to the wet mixture. Beat on low/medium speed until combined.
- Fold in the oats.
- Using a cupcake scoop, drop spoonfuls onto the cookie sheet, being careful to leave enough space for the next step.
- Spray a spatula with cooking spray and use it to press down on each cookie to flatten it to about 1/2 inch, since this recipe does not cause it to spread on its own. (See notes section for a picture before they are baked.)
- Bake for 14 to 16 minutes. Enjoy!
Notes
