How to Make Pumpkin Spice Oatmeal Cookies

Pumpkin Spice Oatmeal Cookies are the perfect autumn treat, combining the warm flavors of pumpkin spice with the chewy texture of oatmeal cookies. These cookies are a delightful blend of sweet and spicy, featuring the comforting taste of pumpkin puree, a mix of classic fall spices, and hearty oats. Whether you’re looking for a cozy snack on a chilly day or a festive addition to your holiday baking, these cookies are sure to satisfy your pumpkin spice cravings. Easy to make and irresistibly delicious, they’re the perfect way to celebrate the season.

 

 

 

Why You’ll Love Pumpkin Spice Oatmeal Cookies

  • Seasonal Flavor: Embrace the essence of fall with every bite, thanks to the pumpkin and warm spices.
  • Chewy and Satisfying: The combination of oats and pumpkin creates a perfectly chewy texture.
  • Easy to Make: Simple ingredients and straightforward instructions make these cookies a breeze to bake.
  • Versatile: Customize with your favorite add-ins, such as chocolate chips, nuts, or dried fruit, for a personal touch.

Ingredients Notes

  • Pumpkin Puree: Adds moisture and flavor. Make sure to use pure pumpkin puree, not pumpkin pie filling.
  • Oats: Old-fashioned oats give the cookies their chewy texture. Quick oats can also be used for a softer cookie.
  • Flour: All-purpose flour forms the base of the cookie dough. For a gluten-free version, use a gluten-free flour blend.
  • Spices: A mix of cinnamon, nutmeg, ginger, and cloves provides the classic pumpkin spice flavor. Pre-mixed pumpkin pie spice can also be used for convenience.
  • Sweeteners: A combination of brown sugar and granulated sugar adds depth and sweetness.
  • Add-Ins: Customize your cookies with chocolate chips, chopped nuts, or dried cranberries for added texture and flavor.

Recipe Steps

  1. Preheat Oven: Start by preheating your oven and lining baking sheets with parchment paper.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, oats, baking soda, salt, and spices.
  3. Cream Butter and Sugars: In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
  4. Add Pumpkin and Eggs: Mix in the pumpkin puree and eggs, then stir in the vanilla extract.
  5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  6. Fold in Add-Ins: If using, fold in your choice of chocolate chips, nuts, or dried fruit.
  7. Bake: Drop dough by rounded tablespoons onto the prepared baking sheets. Bake until the edges are lightly golden.
  8. Cool and Serve: Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Storage and Shelf Life

  • Room Temperature: Store in an airtight container for up to 5 days.
  • Freeze: For longer storage, freeze baked cookies or dough balls for up to 3 months. Thaw at room temperature or bake frozen dough balls, adding a few extra minutes to the baking time.

 

 

 

How to Make Pumpkin Spice Oatmeal Cookies

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Author: Maria

Ingredients

  • Unsalted butter: 1 cup 2 sticks, softened
  • Brown sugar: 1 cup packed
  • Granulated sugar: 1/2 cup
  • Eggs: 2 large
  • Vanilla extract: 1 teaspoon
  • Pumpkin puree: 1 cup not pumpkin pie filling
  • All-purpose flour: 1 1/2 cups
  • Old-fashioned oats: 3 cups
  • Baking soda: 1 teaspoon
  • Pumpkin pie spice: 1 1/2 teaspoons or a mix of cinnamon, nutmeg, ginger, and cloves
  • Salt: 1/2 teaspoon
  • Optional add-ins: 1 cup such as chocolate chips, dried cranberries, or chopped nuts

Instructions

Preheat the Oven:

  • Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.

Cream Butter and Sugars:

  • In a large bowl, using an electric mixer, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.

Add Eggs and Pumpkin:

  • Beat in the eggs, one at a time, followed by the vanilla extract and pumpkin puree. Mix until well combined.

Combine Dry Ingredients:

  • In a separate bowl, whisk together the all-purpose flour, oats, baking soda, pumpkin pie spice, and salt.

Mix Dry and Wet Ingredients:

  • Gradually add the dry ingredients to the wet mixture, stirring just until combined. Fold in any optional add-ins like chocolate chips or dried cranberries.

Drop Cookie Dough:

  • Drop rounded tablespoons of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart.

Bake:

  • Bake in the preheated oven for 10-12 minutes, or until the edges are lightly browned and the centers appear set.

Cool:

  • Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

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