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Pumpkin Pie Spice Cookies
Why You’ll Love This Recipe?
You can surely enjoy these amazing pumpkin spice oatmeal cookies with a sweet Chocolate Coffee Avocado Pudding! Also, some of Caramel Macchiato Whipped Cream would taste just perfect with this perfect cookie recipe!
Chewy Pumpkin Oatmeal Cookies
Top Tips for the Best Pumpkin Spice Oatmeal Cookies
Healthy Pumpkin Cookies
Frequently Asked Questions
Better if you use a can, because there is too much moisture from homemade puree.
Store them in the fridge in an airtight container up to 5 days.
In an airtight container freeze your cookies up to 30 days. But let them thaw for 1 hour before eating.
You can easily halve the recipe for pumpkin oatmeal cookies.
Sure you can, the overall taste will still be flavorful and delicious. You can even use white chocolate chips and you’ll have pumpkin chocolate chip cookies.
Pumpkin Treats for the Family
Ingredients for Pumpkin Spice Oatmeal Cookies
How to Make Pumpkin Spice Oatmeal Cookies
Homemade Pumpkin Spice Cookies
Other Delicious Cookie Recipes for You to Try:
- No Bake Marshmallow Crunch Cookies
- Easy Christmas Butter Cookies
- Chocolate Peanut Butter Oatmeal Cookies
- Chocolate Quinoa Cookies
- Lebanese Maamoul Cookies
- Best Almond Flour Chocolate Chip Cookies
- Gooey Marshmallow Chocolate Cookies
- Soft and Chewy Oatmeal Raisin Cookies
- Healthy Coconut Macaroons
- 10 Minute Air Fried Viral Breakfast Cookie
Pumpkin Spice Oatmeal Cookies
- 2½ cups all-purpose flour
- 1½ cups old-fashioned rolled oats
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- ⅓ cup light or dark brown sugar/coconut brown sugar
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
- 1 cup milk chocolate chips
- ¾ cup honey/maple syrup/granulated sugar
- 1 cup coconut oil/unsalted butter, softened
- 1 egg
- ¾ cup pumpkin puree
- ½ tablespoon pure vanilla extract
- Firstly, preheat your oven to 350F.
- Secondly, bring a large bowl. Then, mix the dry ingredients, flour, old fashioned rolled oats, baking soda, ground cinnamon, brown sugar, pumpkin spice, chocolate chips and salt.
- After that, bring a separate bowl (any medium bowl) and soften in it coconut oil.
- Now add the wet ingredients – the softened coconut oil, egg, pumpkin puree and vanilla extract – to the dry ingredients. Mix in all sides of the bowl until well incorporated.
- Then, refrigerate the batter for about 10-15 minutes.
- Using an ice cream scooper, a medium cookie scoop, or a usual spoon. Then scoop out the batter onto a prepared baking sheet with greased parchment paper. Be sure the cookie dough balls are about 2 inches apart.
- Finally, bake the cookies on a cookie sheet or a parchment paper for 10-12 minutes.
- Let the cookies cool for a couple of minutes and enjoy your best pumpkin treat with your favorite drink!
- If you want them to be fluffy cookies and expand the use the batter right away and bake. Don’t refrigerate the batter.
- If you want them to be more like a melted yet thick cookies (not expanded) refrigerate for atleast 1 hour before baking.
- You must blot the pumpkin to prevent overly cakey (moist and soft) cookies. Using paper towels, gently soak liquid out of the pumpkin puree. Hence, you’ll have denser and chewier cookies! Better to avoid making a cakey cookie.
- Use a cookie scoop! Once you scoop the ready dough, slightly try to flatten the tops of the dough mounds. The cookies will not expand much if you refrigerate them before hand but flattening them encourages spreading, helping to seal the chewy texture.
- Avoid using instant oats or quick oats! They are much finer and will behave like flour, thus drying out your dough excessively that won’t stick together. For these cookies, you need to use just old-fashioned rolled oats.
- Don’t use steel cut or Irish cut oats. They’re far too thick so you’ll end up making extra crunchy cookies hard to chew. Rather use just rolled oats.