Does anyone else already have a long list of things they're planning on baking this fall? All I know is my list starts with apple pie and it currently has no end in sight. There are just so many cozy desserts that need to be baked. If you've got a list, these Pumpkin Spice Oatmeal Cookies would look pretty good on it, and if you don't have one yet, let's make one!
Yep, you heard right, Pumpkin Spice Oatmeal Cookies! They're chewy and soft like oatmeal cookies, but have the classic fall flavor of pumpkin spice to help you celebrate all things fall. The pumpkin spice flavor is brought to you with the help of cinnamon, ginger, cloves, and nutmeg, and pumpkin puree adds the classic pumpkin flavor.
A FEW NOTES BEFORE WE GET STARTED
Room Temperature Ingredients:
Butter: It’s important that your butter is softened. In a pinch, you can put your butter in the microwave for about 5 seconds on each side, but watch closely to make sure it is just softening and not melting.
Measuring Your Ingredients: I strongly encourage that you use a kitchen scale to measure your ingredients and ensure that you have the most accurate measurements possible.
However, if you don’t have a scale on hand and will be using cup measurements, make sure to use the “spoon and sweep” method when measuring to avoid packing in too much of any dry ingredient.
Oven Temperature: Make sure to preheat your oven for at least 15 minutes before you start baking.
I recommend purchasing an oven thermometer to get to know your oven so you can adjust your baking temperatures accordingly. Some ovens run slightly warmer or colder so its important to know yours to make sure your baked goods come out right.
Now let's bake! Get started by preheating your oven to 350° F. Lay out several paper towels and place pumpkin puree on top. Place several paper towels over puree and gently press down to soak up excess moisture. Repeat until puree measures about ¼ cup. Set aside.
In a large bowl, whisk together the flour, baking soda, salt and spices and set aside. In a stand mixer fitted with a paddle attachment, cream together the butter and both sugars on medium speed for 2-3 minutes, scraping down the sides of the bowl as needed.
Gently add pumpkin puree with the mixer still on medium speed. With the mixer on low, slowly add in the flour mixture. Scrape down the sides of the bowl to ensure it is fully incorporated.
Add in the oats and mix on low just until combined. Using a 2 tablespoon scoop, form cookies into balls and place them a few inches apart on a parchment covered cookie sheet.
Bake for 16-18 minutes until cookies are firm around the edges. Let cookies cool on the cookie sheet for 10 minutes before moving them to a cooling rack. Enjoy!
These Pumpkin Spice Oatmeal Cookies are chewy and soft like oatmeal cookies, but have the classic fall flavor of pumpkin spice to help you celebrate all things fall.
Author:Marisa Guerra
Prep Time:25 minutes
Cook Time:16 minutes
Total Time:41 minutes
Yield:20 cookies
Category:Dessert
Ingredients
240 grams (2 cups) flour
½ tsp baking soda
½ tsp salt
¾ tsp cinnamon
¾ tsp ginger
½ tsp cloves
½ tsp nutmeg
8 oz (1 cup) unsalted butter, softened
99 grams (½ cup) granulated sugar
213 grams (1 cup) light brown sugar
113 grams (½ cup) pumpkin puree
89 grams (1 cup) old fashioned oats
Instructions
Preheat oven to 350° F.
Lay out several paper towels and place pumpkin puree on top. Place several paper towels over puree and gently press down to soak up excess moisture. Repeat until puree measures about ¼ cup. Set aside.
In a large bowl, whisk together the flour, baking soda, salt and spices and set aside.
In a stand mixer fitted with a paddle attachment, cream together the butter and both sugars on medium speed for 2-3 minutes, scraping down the sides of the bowl as needed.
Gently add pumpkin puree with the mixer still on medium speed.
With the mixer on low, slowly add in the flour mixture. Scrape down the sides of the bowl to ensure it is fully incorporated.
Add in the oats and mix on low just until combined.
Using a 2 tablespoon scoop, form cookies into balls and place them a few inches apart on a parchment covered cookie sheet.
Bake for 16-18 minutes until cookies are firm around the edges.
Let cookies cool on the cookie sheet for 10 minutes before moving them to a cooling rack. Enjoy!
Notes
The dough can be chilled once made to make it slightly easier to work with, but you can also start scooping and baking the cookies right away if needed.
These cookies are best enjoyed the same day, but will last for several days when stored at room temperature in an airtight container.
The dough can be made 1-2 days in advance, tightly wrapped in plastic wrap, and chilled in the fridge. Let it sit out for 10-15 minutes before scooping and baking.
