Pumpkin Spice Oatmeal Cookies
These Pumpkin Spice Oatmeal Cookies are soft, chewy, and warmly spiced with pumpkin pie flavors. Perfect for fall, holiday gatherings, or a cozy treat with coffee or tea!
Equipment
- Mixing Bowls
- Electric Mixer
- Measuring cups and spoons
- Baking sheet
- Parchment Paper
- Wire Cooling Rack
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour 186g
- 1 tsp baking soda
- 1 tsp salt
- 2 tsp pumpkin pie spice
Wet Ingredients
- 1 cup unsalted butter softened, 226g
- 1 ½ cups brown sugar packed, 300g
- 2 large eggs
- 1 tsp vanilla extract
Mix-Ins
- 3 ¼ cups quick cooking oats 260g
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking soda, salt, and pumpkin pie spice.
- In a large bowl, cream butter and brown sugar until light and fluffy using an electric mixer.
- Beat in eggs one at a time, then add vanilla extract.
- Gradually add dry ingredients into wet mixture, stirring just until combined.
- Fold in quick cooking oats until evenly distributed.
- Scoop dough onto a baking sheet, cover, and refrigerate for 1 hour.
- After chilling, place dough balls 2 inches apart on a baking sheet and bake for 10–12 minutes, until edges are golden brown.
- Cool cookies on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Add chocolate chips, dried cranberries, or chopped nuts for a twist. For vegan cookies, use flax eggs and dairy-free butter. Chill time is important to prevent spreading.