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These Easy Pumpkin Spice Oatmeal Cookies are the perfect treat for fall, combining warm spices with the goodness of oats, dark chocolate chips, coconut, cranberries, and pepitas. Let’s get baking!
Why You’ll Love This Easy Pumpkin Spice Oatmeal Cookies ?
- Fall Flavors: Packed with pumpkin pie spice and cinnamon for a cozy taste.
- Hearty and Nutritious: Oats, cranberries, and pepitas add texture and nutrients.
- Chewy and Delicious: Perfectly chewy cookies with bursts of chocolate and dried fruit.
Ingredients:
- ¾ cup all-purpose flour
- ½ teaspoon baking soda
- ¾ teaspoon pumpkin pie spice
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 8 tablespoons (1 stick) unsalted butter, at room temperature
- ½ cup packed brown sugar
- 2 tablespoons granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1 ½ cups rolled oats
- ½ cup dark chocolate chips
- ⅓ cup shredded sweetened coconut
- ⅓ cup dried cranberries
- ¼ cup pepitas (shelled pumpkin seeds)
Directions:
- Whisk Dry Ingredients:
- In a bowl, whisk together the flour, baking soda, pumpkin pie spice, ground cinnamon, and salt. Set aside.
- Cream Butter and Sugars:
- In a large bowl, use an electric hand mixer to beat the butter for 1 minute until smooth. Add the brown sugar and granulated sugar, and beat until creamy, about 2 minutes.
- Add Wet Ingredients:
- Add the egg and vanilla extract to the butter mixture, and beat until smooth, about 1 minute. Scrape down the sides of the bowl as needed.
- Combine Dry and Wet Ingredients:
- Add the dry ingredients to the bowl with the wet mixture, and mix on low speed until just combined. Add the rolled oats and mix to combine.
- Add Mix-Ins:
- Stir in the dark chocolate chips, shredded coconut, dried cranberries, and pepitas by hand.
- Chill Dough:
- Cover the dough and chill in the fridge for at least 45 minutes (and up to 4 days). If chilling for longer than 3 hours, allow the dough to sit at room temperature for at least 30 minutes before scooping.
- Preheat Oven:
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- Scoop Dough:
- Scoop large balls of dough (about 2-3 tablespoons each), and place them 2 inches apart on the prepared baking sheets.
- Bake Cookies:
- Bake the cookies for 14-15 minutes, until the edges are golden.
- Cool Cookies:
- Remove the cookies from the oven, and allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Store Cookies:
- Cookies will stay fresh in an airtight container at room temperature for up to 1 week.
Notes:
- Chilling the Dough: Chilling the dough is essential for the flavors to meld and to prevent the cookies from spreading too much during baking.
- Mix-Ins: Feel free to customize the mix-ins with your favorite nuts, seeds, or dried fruits.
Easy Pumpkin Spice Oatmeal Cookies
Variations:
- Add Nuts: Swap out pepitas for chopped walnuts or pecans.
- Different Dried Fruits: Use raisins, dried cherries, or dried apricots instead of cranberries.
Equipment:
- Mixing bowls
- Electric hand mixer
- Measuring cups and spoons
- Baking sheets
- Parchment paper
- Wire rack
Tips:
- Room Temperature Ingredients: Ensure the butter and egg are at room temperature for easier mixing.
- Even Scooping: Use a cookie scoop to ensure evenly sized cookies.
FAQ:
Q: Can I use quick oats instead of rolled oats?
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A: Yes, but the texture will be slightly different. Rolled oats give a chewier texture.
Q: Can I freeze the cookie dough?
A: Yes, you can freeze the dough balls on a baking sheet and then transfer them to a freezer bag. Bake from frozen, adding a couple of extra minutes to the baking time.
Q: Can I make these gluten-free?
A: Yes, substitute with a 1:1 gluten-free flour blend and ensure your oats are certified gluten-free.
Easy Pumpkin Spice Oatmeal Cookies
These Pumpkin Spice Oatmeal Cookies are sure to bring warmth and comfort to your home. Enjoy making and sharing these delightful treats with your loved ones!
Ingredients
- - ¾ cup all-purpose flour
- - ½ teaspoon baking soda
- - ¾ teaspoon pumpkin pie spice
- - ½ teaspoon ground cinnamon
- - ½ teaspoon salt
- - 8 tablespoons (1 stick) unsalted butter, at room temperature
- - ½ cup packed brown sugar
- - 2 tablespoons granulated sugar
- - 1 large egg, at room temperature
- - 1 teaspoon vanilla extract
- - 1 ½ cups rolled oats
- - ½ cup dark chocolate chips
- - ⅓ cup shredded sweetened coconut
- - ⅓ cup dried cranberries
- - ¼ cup pepitas (shelled pumpkin seeds)
Instructions
1. In a bowl, whisk together flour, baking soda, pumpkin pie spice, ground cinnamon, and salt. Set aside.
2. In a large bowl, use an electric hand mixer to beat the butter for 1 minute until smooth. Add brown sugar and granulated sugar, and beat until creamy, about 2 minutes.
3. Add the egg and vanilla extract, and beat until smooth, about 1 minute. Scrape down the sides of the bowl as needed.
4. Add the dry ingredients to the wet mixture, and mix on low speed until just combined. Add the rolled oats and mix to combine.
5. Stir in the dark chocolate chips, shredded coconut, dried cranberries, and pepitas by hand.
6. Cover the dough and chill in the fridge for at least 45 minutes (up to 4 days). If chilling for longer than 3 hours, let the dough sit at room temperature for at least 30 minutes before scooping.
7. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
8. Scoop large balls of dough (2-3 tablespoons each) and place them 2 inches apart on the prepared baking sheets.
9. Bake for 14-15 minutes, until the edges are golden.
10. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
11. Store cookies in an airtight container at room temperature for up to 1 week.
Notes
Approximate Nutrition Information:
- Calories: 150 kcal per cookie
- Total Fat: 8g
- Saturated Fat: 4g
- Cholesterol: 20mg
- Sodium: 85mg
- Total Carbohydrates: 18g
- Dietary Fiber: 2g
- Sugars: 12g
- Protein: 2g
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