Ingredients
- ¾ cup (175 g) canned pumpkin puree
- 1 cup (227 g) unsalted butter, softened
- 1 cup (210 g) light brown sugar, packed
- ½ cup (100 g) granulated sugar
- 1 egg yolk
- 1 tablespoon unsulphured molasses
- 1 ¾ cups (227 g) all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups (180 g) quick-cooking oats
Instructions
- Preheat oven to 375ºF. Line 3 baking sheets with parchment paper or silicone mats and set aside.
- Fold 4 connected paper towels in half and lay across a baking sheet or large plate. Spread pumpkin puree evenly over the towels and set aside to drain excess moisture.
- In a large mixing bowl, beat together softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add egg yolk and molasses to the butter mixture and beat until combined.
- Carefully lift one side of the paper towel and roll the pumpkin puree into a log. Scrape off and transfer the puree into the mixing bowl. Beat on low speed until well incorporated.
- In a separate bowl, whisk together flour, cinnamon, baking soda, and salt.
- Add the dry ingredients to the pumpkin mixture and beat on low speed until just combined.
- Using a silicone spatula, gently stir in the quick oats.
- Drop 1 ½-tablespoon-sized balls of dough, spaced 2 inches apart, onto the prepared baking sheets using a cookie scoop.
- Bake for 10 to 12 minutes, until cookies are set and lightly golden.
- Allow cookies to cool on the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Drain the pumpkin well using paper towels to prevent excess moisture in the dough.
- Mix in up to 1 cup of chocolate chips or dried fruit for variety.
- Cookies store well in an airtight container at room temperature for several days.
- Use quick-cooking oats for best texture; old-fashioned oats may result in a denser cookie.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 9g
- Sodium: 80mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg
