These pumpkin oatmeal cookies are full of warm, spicy, fall flavors– perfect for a lovely, seasonal dessert.
I basically think the months of October and November are wasted unless I’m eating as much pumpkin as physically possible. Yes, I am one of those people. I don’t care– autumn means it’s pumpkin and pumpkin spice season, and I revel in it.
I like my pumpkin cookies with chocolate chips and cranberries and raisins and all of those good things, but sometimes it’s nice to stick with the basics. This is what I imagine autumn tastes like.
- 1 cup oats
- ½ cup oat flour
- ¼ cup brown sugar
- 2 teaspoons cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- ½ cup pumpkin puree
- ¼ cup pure maple syrup
- 1 tablespoon butter or coconut oil, softened
- 1 teaspoon vanilla extract
- Preheat oven to 350°, grease baking sheets.
- Combine oats through baking soda in a mixing bowl.
- Add pumpkin through vanilla extract and mix until incorporated.
- Form dough into balls, place on baking sheets, and flatten slightly.
- Bake 8-10 minutes. Allow to cool on baking sheet for 10 more before transferring cookies to a wire cooling rack.