Pumpkin Spice Oatmeal Cookies – These pumpkin spice oatmeal cookies are soft and chewy with crisp oats, sweet brown sugar, and warm pumpkin pie spice. The perfect fall cookie recipe!
Pumpkin Spice Oatmeal Cookies
It’s pumpkin season again! After making my first batch of pumpkin spice lattes the other day, I finally felt like it was fall and that I was ready to make pumpkin EVERYTHING. First up was a batch of pumpkin spice oatmeal cookies. I have been making this recipe for a few years now and I feel like it has finally been perfected. It has the perfect balance of pumpkin flavor and chewy oatmeal cookie texture.
Common Questions About Making Pumpkin Spice Oatmeal Cookies
What are pumpkin spice oatmeal cookies?
Pumpkin spice oatmeal cookies are classic oatmeal cookies that have pumpkin puree and pumpkin pie spice in them to give them that warm fall flavor.
How many servings does this recipe make?
This recipe makes about 18 cookies but it can easily be doubled.
How long do these cookies last?
These cookies should last up to three days when stored in an airtight container at room temperature.
Are they soft or crisp cookies?
These cookies should be soft and chewy.
What is pumpkin pie spice?
Pumpkin pie spice is a blend of spices that include cinnamon, ginger, nutmeg, allspice, and cloves. You can buy it premade in most spice depatments or make it yourself at home.
Ingredient Notes –
- Butter is the base of our cookies– it adds richness and gives the cookies structure. I’m using salted butter so if you use unsalted, make sure to add a small pinch of salt to the cookie dough (about 1/16 teaspoon).
- Light brown sugar sweetens the cookies and adds great depth of flavor. Using light brown sugar instead of granulated sugar results in a softer, chewier cookie.
- Egg binds the cookie dough together.
- Pumpkin puree adds a bit of moisture, as well as classic pumpkin flavor and orange color.
- Vanilla enhances the sweetness and flavor of the pumpkin.
- Oats are key to a great oatmeal cookie– you can use either old fashioned or quick cooking oats in these cookies. Quick cooking oats will result in a more uniform, softer cookie while old fashioned oats will hold their shape and result in a chewier, more textured cookie.
- Flour also gives the cookies structure. Make sure to measure using the spoon and level method.
- Baking soda helps the cookies rise slightly so they become light and fluffy.
- Pumpkin pie spice adds a bit of warmth and spice to the cookies, giving them that classic pumpkin flavor.
Looking for more fall dessert recipes? Check these out!
- 1 stick (1/2 cup) butter, softened
- 1 cup light brown sugar
- 1 large egg
- 1/4 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 1/2 cups old fashioned oats
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- Preheat the oven to 350 degrees F and line two large baking sheets with parchment paper.
- Add the softened butter and brown sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed for 1-2 minutes, or until the mixture is light and fluffy.
- Next, add the egg, pumpkin puree, and vanilla. Mix to combine and scrape down the sides of the bowl as needed.
- In a medium bowl, combine the oats, flour, baking soda, and pumpkin pie spice.
- With the mixer on low speed, slowly add the dry ingredients to the wet. Mix just until the dry ingredients are incorporated - you don't want to overmix.
- Scoop out 1.5 tablespoon sized portions and place them at least 2" apart on the parchment lined baking sheets.
- Bake for 12-14 minutes or until the cookies are set and beginning to brown around the edges. Immediately when you remove the cookies from the oven, tap the tray on the counter a few times - this will help sink the centers so the cookies become soft and chewy.
- Allow the cookies to cool completely on the pan and then transfer them to an airtight container. Store at room temperature for up to three days.
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