Pumpkin Oatmeal Cookies
These Pumpkin Oatmeal Cookies are perfectly soft and chewy with just the right amount of pumpkin and spice! This pumpkin cookie recipe is incredibly easy to make and will be a hit at all your fall gatherings and holiday parties!
ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 cups old-fashioned oats
- 1 teaspoon pumpkin pie spice, optional
- 1 teaspoon of baking powder
- 1 teaspoon of baking powder
- 1/4 cup vegan butter, at room temperature
- 1/2 cup pumpkin puree
- 1/2 cup dark brown sugar, packed
- 1/2 cup of sugar
- 1 1/2 tablespoons plant-based milk
- Optional add-ins: 1/3 cup vegan chocolate chips and 1/3 cup raisins OR 1/3 cup vegan white chocolate chips and 1/3 cup raisins
Instructions
- Preheat oven to 350 degrees F and line a cookie sheet with parchment paper.
- Whisk the oats, flour, baking powder, baking soda, and optional pumpkin pie spice in a bowl and set aside.
- In a stand mixer with paddle attachment, beat butter, pumpkin puree, and both sugars until light and fluffy.
- Add the dry ingredients and beat until combined with the butter and sugars – the dough will be crumbly.
- With the stand mixer on medium-low, pour in the almond milk. Beat until just a dough forms – about 45 seconds to 1 minute.
- Fold in optional mixes.
- Scoop and roll 2 tablespoons into balls and refrigerate for 15+ minutes.
- Space the dough balls 2 inches apart and bake for 14-16 minutes* until golden around the edges.
- Let cool on a wire rack and ENJOY!
notes
- Do not cook them more than that. Mine usually have this dough, after about 15 minutes the center looks a little undercooked, but they don’t need to cook for more than 16 minutes. They set after cooling and are PERFECT!
