Pumpkin Oatmeal Cookies
Pumpkin Oatmeal Cookies with a light powdered sugar topping are easy to make and perfect for Fall! These cookies are also easy to make gluten-free by substituting gluten-free flour and oats.
Ingredients
Pumpkin Oatmeal Cookies
- 1 cup flour
- 1 cup rolled old-fashioned oats
- 2/3 cup canned pumpkin
- 1/4 cup vegetable oil
- 1/3 cup sugar
- 1/2 tsp vanilla extract
- 1 tsp pumpkin spice
- 1/2 tsp baking soda
- 1/4 tsp salt
- Powdered sugar + extra pumpkin spice for the top
Directions
- Preheat the oven to 350ºF.
- In a large bowl, whisk together the flour, oats, pumpkin spice, baking soda, and salt.
- In a separate bowl, combine the pumpkin, oil, sugar, and vanilla until well combined.
- Fold the wet ingredients into the dry until well combined and free of lumps. Use a big spoon or ice cream scoop to evenly divide the dough onto a baking sheet lined with parchment or a baking mat.
- Place in the oven and bake for 15 minutes, rotating halfway through.
- Allow the cookies to cool completely before dusting the powdered sugar mixed with some pumpkin spice over the top. You could also replace the sifted powdered sugar with an icing sugar topping. Store at room temperature in an airtight container for up to 4 days.
Nutrition Information
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