Pumpkin Spice Oatmeal Cookies

$- 1 cup rolled oats - 1 cup all-purpose flour - 1/2 teaspoon baking soda - 1/2 teaspoon baking powder - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/2 teaspoon salt - 1/2 cup unsalted butter, softened - 1/2 cup brown sugar, tightly packed - 1/4 cup granulated sugar - 1 large egg - 1/2 cup pure pumpkin puree - 1 teaspoon vanilla extract - 1/2 cup chopped walnuts or pecans - 1/2 cup raisins or chocolate chips When I make Pumpkin Spice Oatmeal Cookies, I really love the mix of flavors. The dry ingredients start with rolled oats, which give a chewy texture. All-purpose flour binds everything together. Baking soda and baking powder help them rise. The spices, like cinnamon, nutmeg, and ginger, add warmth and fall vibes. I sprinkle in a bit of salt to balance the sweetness. For the wet ingredients, I always use softened unsalted butter. It mixes well with brown and granulated sugar to create a creamy base. The egg adds richness, while pumpkin puree keeps cookies moist and flavorful. Vanilla extract rounds out the taste perfectly. If you want to add more texture, consider the optional ingredients. Chopped walnuts or pecans give a nice crunch. Raisins or chocolate chips add sweetness and fun. You can mix and match these add-ins based on your taste. {{ingredient_image_2}} First, preheat your oven to 350°F (175°C). While it heats, line a baking sheet with parchment paper. This step stops the cookies from sticking. It also makes cleanup fast and easy. In a medium bowl, mix the rolled oats, all-purpose flour, baking soda, and baking powder. Add the ground cinnamon, nutmeg, ginger, and salt. Whisk these until they blend well. Set this bowl aside to keep those flavors ready. In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar. Use an electric mixer on medium speed. Mix for 2-3 minutes until it becomes light and fluffy. This step adds air and helps cookies rise. Next, beat in one large egg. Then add 1/2 cup of pure pumpkin puree and 1 teaspoon of vanilla extract. Mix everything until it becomes smooth and well-combined. This adds moisture and that lovely pumpkin flavor. Now, gradually fold the dry mix into the wet mixture. Use a spatula or wooden spoon for this. Mix until just combined. Be careful not to overmix, as this can toughen the cookies. Take a tablespoon or cookie scoop and drop rounded balls of dough onto your prepared baking sheet. Leave at least 2 inches between each cookie. This space is crucial so they can spread while baking. Bake the cookies in your preheated oven for 12-15 minutes. Look for lightly golden edges and a set center. A slight softness is fine. After baking, let them cool on the sheet for 5 minutes. Finally, transfer them to a wire rack to cool completely. Enjoy your delightful fall treat! To get soft and chewy cookies, mix the wet and dry ingredients just until combined. Overmixing can make them tough. I recommend using room temperature butter. It blends well with sugars, giving a light texture. Bake until the edges turn golden brown, but leave the center soft. The cookies will firm up as they cool. Store your leftover cookies in an airtight container. Keep them at room temperature for up to five days. For longer storage, freeze them in a freezer-safe bag. Just thaw at room temperature for a few hours when you want to enjoy them again. Serve these cookies warm for the best flavor. Pair them with a cup of hot cider or coffee. You can also add a scoop of vanilla ice cream on top for a fun dessert. If you want to impress, dust them with powdered sugar before serving. Pro Tips Chill the Dough: If you have time, chill the cookie dough for 30 minutes to 1 hour before baking. This helps the cookies maintain their shape and results in a chewier texture. Use Fresh Spices: For the best flavor, use freshly ground spices if possible. They can elevate the overall taste of your cookies and make them more aromatic. Don’t Overbake: Keep an eye on your cookies while they bake. They should be slightly soft in the center when you take them out; they will continue to cook on the baking sheet as they cool. Experiment with Mix-ins: Feel free to customize your cookies by adding different mix-ins such as dried cranberries, white chocolate chips, or coconut flakes for a unique twist! {{image_4}} To make vegan pumpkin spice oatmeal cookies, swap the egg and butter. Use 1/4 cup applesauce for the egg. Replace the butter with coconut oil or a plant-based butter. This keeps the cookies moist and adds a lovely flavor. The spices and pumpkin will still shine through. For a gluten-free version, use gluten-free all-purpose flour instead of regular flour. Make sure your oats are certified gluten-free. This keeps the cookies soft and chewy while allowing everyone to enjoy them. You won’t lose any flavor or texture in the process. You can add fun flavors to your cookies! White chocolate chips bring a creamy touch. Dried cranberries add a tart note that pairs well with pumpkin. Chopped nuts like walnuts or pecans add crunch and depth. Customize your cookies to fit your taste buds! You can store your pumpkin spice oatmeal cookies at room temperature. Place them in an airtight container. They stay fresh for up to one week. Keep them away from heat and moisture. This helps maintain their soft texture. Freezing is a great option if you want to save some cookies for later. First, let the cookies cool completely. Then, place them in a single layer on a baking sheet. Freeze for about one hour. Once solid, transfer the cookies to a freezer bag. They can last up to three months in the freezer. Label the bag with the date for easy tracking. When you're ready to enjoy your frozen cookies, reheating is simple. Preheat your oven to 350°F (175°C). Place the cookies on a baking sheet. Heat them for about 5 to 7 minutes. This warms them up and brings back their soft texture. If you prefer, you can use a microwave. Heat each cookie for about 10-15 seconds. Enjoy your delicious treat! Yes, you can use quick oats. Quick oats will make the cookies softer. They absorb moisture faster. This can change the texture slightly. If you prefer a chewier cookie, stick with rolled oats. These cookies last about one week at room temperature. Store them in an airtight container. They can also last longer in the fridge, up to two weeks. You can freeze them for up to three months. Just ensure they are well-wrapped. You can use applesauce as a substitute. It gives a similar moisture level. Other options include mashed banana or sweet potato puree. Each will change the flavor a bit, so choose what you like best. You can use maple syrup or honey instead of sugar. Both will add a nice flavor. Just remember to reduce the liquid in your recipe slightly. You can also use coconut sugar for a deeper flavor. Yes, you can make the dough ahead of time. Chill it in the fridge for up to three days. You can also bake the cookies and store them. Just let them cool and keep them in a container. You learned how to make delicious pumpkin spice oatmeal cookies. We covered the right ingredients, from dry to wet, plus fun add-ins. I shared step-by-step instructions for mixing, shaping, and baking. You now know tips for perfect texture and how to store leftovers. We discussed tasty variations like vegan and gluten-free options. Lastly, I answered common questions about substitutions and storage. Enjoy your baking journey, and remember, these cookies can bring joy to any occasion!$

Deliciously spiced cookies made with oats and pumpkin puree, perfect for fall.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 15

Total Time 30

Course Dessert

Cuisine American

Servings 24

Calories 120 kcal

Ingredients

1 cup rolled oats
1 cup all-purpose flour
0.5 teaspoon baking soda
0.5 teaspoon baking powder
1 teaspoon ground cinnamon
0.5 teaspoon ground nutmeg
0.25 teaspoon ground ginger
0.5 teaspoon salt
0.5 cup unsalted butter, softened
0.5 cup brown sugar, tightly packed
0.25 cup granulated sugar
1 large egg
0.5 cup pure pumpkin puree
1 teaspoon vanilla extract
0.5 cup chopped walnuts or pecans (optional)
0.5 cup raisins or chocolate chips (optional)

Instructions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
In a medium bowl, combine the rolled oats, all-purpose flour, baking soda, baking powder, ground cinnamon, nutmeg, ginger, and salt. Whisk them together until well mixed and set aside.
In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 2-3 minutes.
Beat in the egg, followed by the pure pumpkin puree and vanilla extract, mixing until everything is well combined and smooth.
Gradually fold the dry ingredients into the wet mixture using a spatula or wooden spoon. Mix until just incorporated; be careful not to overmix, as this can make the cookies tough.
If you choose, gently fold in the chopped nuts and raisins or chocolate chips, providing an added crunch and sweetness.
Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheet, making sure to leave at least 2 inches between each cookie so they have room to spread while baking.
Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden brown and the cookies look set in the center. A slight softness is okay, as they will firm up while cooling.
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Notes

For an elegant finish, arrange the cookies on a decorative platter, and lightly dust them with powdered sugar. Serve with whipped cream for a delightful combination!

Keyword cookies, dessert, fall, oatmeal, pumpkin