Classic Pumpkin Oatmeal Cookies Tripled Recipe

Ingredients

• 3 cups pumpkin puree
• 3 cups rolled oats
• 1 1/2 cups brown sugar, packed
• 1 1/2 cups granulated sugar
• 2 1/2 cups all-purpose flour
• 1 1/2 cups unsalted butter, melted
• 3 large eggs
• 3 teaspoons vanilla extract
• 3 teaspoons baking soda
• 3 teaspoons ground cinnamon
• 1 1/2 teaspoons ground nutmeg
• 3/4 teaspoon salt
• 1 1/2 cups raisins or chocolate chips (optional)

Instructions

1. Preheat your oven to 350°F (175°C) and line multiple baking sheets with parchment paper.
2. In a large mixing bowl, combine the melted butter, pumpkin puree, brown sugar, granulated sugar, eggs, and vanilla extract. Mix well until smooth.
3. In another bowl, whisk together the rolled oats, flour, baking soda, cinnamon, nutmeg, and salt.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in the raisins or chocolate chips if using.
5. Scoop tablespoon-sized portions of dough onto the prepared baking sheets, leaving space between each cookie.
6. Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden. Let them cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.

Flavor Profile

These cookies are wonderfully soft and chewy, with the pumpkin adding moisture and a subtle earthiness. The warm spices of cinnamon and nutmeg create a cozy flavor reminiscent of fall, making each bite comforting.

With 2 1/2 cups of flour, you should have a lovely dough that holds together well. Happy baking, and if you need anything else, just let me know!