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To make pumpkin spice oatmeal cookies, gather these key items: - 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, 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 (optional) - 1/2 cup raisins or chocolate chips (optional) You can make these cookies even better by adding some fun extras: - Chopped walnuts or pecans add crunch. - Raisins or chocolate chips bring sweetness. Feel free to mix and match these add-ins based on what you like! If you need to make swaps, here are some easy ideas: - Use whole wheat flour instead of all-purpose flour for a healthier cookie. - Swap unsalted butter with coconut oil for a dairy-free option. - Replace brown sugar with coconut sugar for a different taste. - If you want to skip the egg, use 1/4 cup applesauce instead. These substitutions keep the cookies tasty and fun! {{ingredient_image_1}} First, preheat your oven to 350°F (175°C). This makes sure the cookies bake evenly. Next, line a baking sheet with parchment paper. This helps the cookies not stick. In a medium bowl, combine the rolled oats, flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Whisk them together well and set this bowl aside. In a large bowl, cream the softened butter with brown sugar and granulated sugar. Mix until it looks light and fluffy. Then, add in one large egg, pumpkin puree, and vanilla extract. Stir until everything is well mixed. Now, slowly add the dry mixture to the wet mixture. Stir gently until combined. Don’t overmix; this keeps the cookies soft. If you want extra flavor, fold in chopped walnuts or pecans, and raisins or chocolate chips. Using a tablespoon or cookie scoop, drop rounded balls of dough onto your prepared baking sheet. Make sure to leave space between each cookie. Bake in your preheated oven for 12-15 minutes. You want the edges to be lightly golden and the cookies to be set. When they’re done, take them out of the oven. Let the cookies cool on the baking sheet for about 5 minutes. This helps them firm up a bit. After that, transfer them to a wire rack to cool completely. For a fun touch, arrange the cookies on a nice platter and dust them with powdered sugar. You can also serve them with whipped cream for a cozy treat! To get soft and chewy cookies, use rolled oats. They add a nice texture. Make sure to cream the butter and sugars well. This step adds air and makes cookies light. Don't overmix the dough after adding the dry ingredients. Overmixing will make them tough. Bake them until the edges are golden. The centers should look slightly underbaked. This helps keep them soft. Once the cookies cool, store them in an airtight container. This keeps them fresh longer. If you want them to stay soft, add a slice of bread to the container. The bread will help keep moisture in. For longer storage, freeze the cookies. Just place them in a zip-top bag and seal. They can last up to three months in the freezer. Serve these cookies warm with a glass of milk. They also pair well with coffee or tea. For a fun twist, add a scoop of vanilla ice cream on top. You can also dust them with powdered sugar for a sweet touch. If you want, add a dollop of whipped cream on the side. This adds a nice creamy element to each bite. Pro Tips Chill the Dough: Letting the cookie dough chill in the refrigerator for 30 minutes will help the cookies maintain their shape while baking. Use Fresh Spices: For the best flavor, use fresh ground spices rather than pre-ground ones. This enhances the warmth of the pumpkin spice flavor. Don’t Overbake: Remove the cookies from the oven when the edges are golden, but the centers are still soft. They will continue to firm up as they cool. Storage Tips: Store the cookies in an airtight container at room temperature for up to a week, or freeze them for longer storage. {{image_2}} You can make these cookies gluten-free. Simply swap the all-purpose flour for a gluten-free blend. Look for blends that work well in baking. These blends often have a mix of rice flour, potato starch, and xanthan gum. Your cookies will still taste delicious. Just follow the same steps in the recipe. To make vegan pumpkin spice oatmeal cookies, replace the butter with coconut oil or a plant-based butter. Use a flaxseed meal mixture for the egg. Mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for a few minutes to thicken. Your cookies will be just as tasty and soft. You can change the flavors of these cookies easily. Try adding dried cranberries for a tart kick. You can also mix in different nuts like pecans or almonds for extra crunch. If you want a sweet treat, add chocolate chips. Each variation makes the cookies unique and fun to enjoy. To keep your cookies fresh, store them in an airtight container. Use parchment paper to separate layers. This helps prevent sticking. You can keep them at room temperature for up to a week. If the weather is hot, storing them in the fridge is a good idea. This keeps them from getting too soft. Freezing cookies is simple. First, let them cool completely. Then, place them in a single layer on a baking sheet. Freeze for about an hour. Once frozen, transfer the cookies to a freezer bag. Remove as much air as you can. Seal the bag tightly. You can freeze them for up to three months. To enjoy, just thaw them at room temperature. These cookies stay fresh for about one week at room temperature. After that, they may start to lose flavor. To keep them fresh longer, consider freezing extras. When thawing, they taste almost as good as fresh-baked. Always check for any signs of spoilage, like off smells or changes in texture. This ensures every bite remains a cozy treat. Yes, you can use quick oats. Quick oats will make your cookies softer. The texture may change a bit, but they will still taste great. You can use mashed bananas or unsweetened applesauce. Both options add sweetness and moisture. You can also try coconut sugar or honey for a natural touch. To soften butter fast, cut it into small cubes. Place the cubes in a bowl and let them sit at room temperature for about 10 minutes. You can also microwave it on low for a few seconds, but watch it closely. Yes, you can use flaxseed meal or applesauce instead of eggs. Mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water. Let it sit for a few minutes to thicken. Use 1/4 cup of applesauce for a moist cookie. This blog post covered all you need to bake delicious pumpkin spice oatmeal cookies. You learned about the full list of ingredients, useful substitutions, and step-by-step directions. Tips help you achieve the right texture and store cookies well. Plus, you discovered tasty variations to try. Now you can whip up flavorful treats that fit any diet. Enjoy baking and sharing these cookies with family and friends!

Pumpkin Spice Oatmeal Cookies

Deliciously spiced oatmeal cookies with pumpkin puree, perfect for fall.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 24
Calories 120 kcal

Ingredients
  

  • 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, 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 (optional)
  • 1/2 cup raisins or chocolate chips (optional)

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • In a medium bowl, whisk together the rolled oats, flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Set aside.
  • In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
  • Add the egg, pumpkin puree, and vanilla extract to the butter mixture, and mix until well combined.
  • Gradually add the dry ingredient mixture to the wet ingredients, stirring until just incorporated. Be careful not to overmix.
  • If desired, fold in the chopped nuts and raisins or chocolate chips for added texture and sweetness.
  • Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheet, leaving space between each cookie.
  • Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden and the cookies are set.
  • Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Arrange the cookies on a decorative platter and dust with a light sprinkle of powdered sugar or serve them with a side of whipped cream for an indulgent treat!
Keyword cookies, dessert, oatmeal, pumpkin spice