Pumpkin Spice Oatmeal Cookies
Pumpkin, pumpkin, pumpkin! Can you ever get tired of pumpkin?! That’s rhetorical question. At least, coming from me it is. But if you asked my guy, he’d have a decidedly quick actual answer. I think he continues to remain sick of pumpkin thanks to last year’s Pumpkinpalooza.
But me, heck, at least 50% of the reason I am excited for fall is because of pumpkin recipes. I’m a pumpkinaholic. Just sign me up for PA. My name is Kare, and this week, I ate 14 Pumpkin Spice Oatmeal Cookies. And I’m going to eat more when I get home from this stupid meeting! So there! (What? Is that a slow applause gaining momentum?! Excellent. Because, well, here. I actually brought enough for everybody.)
So for these moist, chewy little gems, I essentially just took the oatmeal cookie recipe straight off of the Quaker box and tweaked it to make it all pumpkiny. Pumpkin puree (of course), pumpkin spices (mmm, cinnamon, nutmeg, ginger, cloves) … lots of chewy oatmeal and a cookie scoop to make them perfectly round and perky.
I love how these cookies just sort of stand tall and say, hey. We’re here, and so is fall, and dangit, there is NOTHING WRONG WITH PUMPKIN! BRING IT ON!
I’m projecting, aren’t I?
My toddler loves these cookies, and I love that I can give her a sweet with oatmeal and pumpkin and feel a little less guilty about the fact that I’m giving her cookies. Plus, it gives her a break from bacon. *sigh.*
Pumpkin Spice Oatmeal Cookies
Pumpkin, cinnamon, nutmeg, and other wonderful pumpkin spices are the perfect addition to your traditional oatmeal cookies.
- 3/4 cups unsalted butter, softened (1 1/2 sticks)
- 1 cup dark brown sugar
- 1/2 cup granulated sugar
- 1 egg
- 3/4 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon freshly ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 3 cups rolled oats
- Preheat oven to 350 degrees Fahrenheit. Grease a baking sheet, or line it with parchment paper or a silicone mat.
- In a large bowl with a hand mixer or in the bowl of a stand mixer affixed with the paddle attachment, beat the butter and sugars on medium speed until well-blended, about one minute. Add the egg and beat until incorporated. Add the pumpkin puree and vanilla extract. Mixture may appear slightly curdled, but don’t worry! It’s all good. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. With the mixer on slow speed, add the dry ingredients to the wet, and mix just until blended. Add the oats and mix just until incorporated – overmixing will lead to a tough cookie. Nobody likes tough cookies.
- Scoop onto cookie sheet in three-tablespoon mounds (I use a 50 mm cookie scoop). Place about two inches apart.
- Bake at 350 degrees for 10 – 12 minutes, until set and beginning to turn golden.
- Let sit for 5 minutes then transfer to a cookie sheet to cool completely. They keep well at room temperature in an airtight container for 3 – 4 days, or freeze in a zipper bag for 1 – 2 months.
Adapted from Quaker
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