Made with just a few pantry staples and an easy one-bowl method, these Pumpkin Oatmeal Cookies are a satisfying snack, breakfast, or dessert to share.
– Pumpkin puree – Rolled oats – Honey (or maple syrup) – Egg – Vanilla extract – Baking powder – Cinnamon and pumpkin pie spice – Mini chocolate chips (optional)
Add the pumpkin puree to a medium bowl. Add the rest of the ingredients, including the chocolate chips if using.
Stir to combine thoroughly with a spoon. Place batter in the fridge or freezer while the oven preheats to 375F. (Chilling the batter helps it hold together for scooping and portioning.)
Line a baking sheet with parchment paper. Scoop and drop 2-tablespoon-size balls of the batter onto the prepared baking sheet.
Bake for 14-16 minutes, or until cookies are lightly golden brown around the edges and firm to the touch.
Remove from oven and let cool on the baking sheet. Serve immediately or store and serve at room temperature or chilled.
Store in an airtight container for up to 5 days in the fridge or at room temperature. Alternatively, let cool to room temperature, then freeze for up to 3 months in a freezer bag.