Pumpkin Spice Oatmeal Cookies
These soft and chewy Pumpkin Spice Oatmeal Cookies are perfect if you're looking for a delicious, easy, and aromatic fall cookie recipe.
Servings: 16 cookies
Ingredients
- 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
Instructions
- 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!
Notes
Top Tips:
- 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.
Nutrition
Calories: 364kcal | Carbohydrates: 49g | Protein: 4g | Fat: 19g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.001g | Cholesterol: 10mg | Sodium: 149mg | Potassium: 136mg | Fiber: 2g | Sugar: 27g | Vitamin A: 1804IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 2mg