Chewy Pumpkin Spice Oatmeal Cookies
Pumpkin Spice Oatmeal Cookies are the perfect autumn treat, combining the heartiness of oats with the warmth of pumpkin pie spices. Soft, chewy, and full of cozy flavors, these cookies capture the essence of fall in every bite.
If you’re looking for a sweet snack that pairs well with a cup of hot coffee or tea, these Pumpkin Spice Oatmeal Cookies will hit the spot. They’re easy to make, require simple ingredients, and are ideal for a family-friendly baking session.
Key Ingredients for Perfect Pumpkin Spice Oatmeal Cookies
- Unsalted butter – Adds richness and moisture, creating that perfect chewy texture.
- Brown sugar – Brings a deep, caramel-like sweetness and helps keep the cookies soft.
- Pumpkin pie spice – The star of the show, delivering those classic autumnal flavors of cinnamon, nutmeg, and cloves.
- Quick cooking oats – Provide texture and heartiness, making the cookies satisfying yet still light.
- All-purpose flour – Helps give structure to the cookies without making them dense.
- Eggs – Essential for binding the ingredients together and adding tenderness.
- Vanilla extract – Enhances the overall flavor with a subtle sweetness.
Simple Steps for the Perfect Batch
- Mix the dry ingredients: Combine the flour, baking soda, salt, and pumpkin pie spice. Set this aside while you work on the wet ingredients.
- Cream the butter and sugar: Beat the softened butter and brown sugar until smooth and creamy, then add the eggs and vanilla extract for a well-rounded base.
- Incorporate the dry ingredients: Slowly add the dry mixture to the wet, blending until fully combined. Add the oats last, ensuring they’re evenly distributed without overmixing.
- Chill the dough: Scoop the dough onto a parchment-lined sheet and chill for at least an hour. This step is crucial for preventing the cookies from spreading too much.
- Bake and cool: Preheat the oven to 350°F and bake the chilled dough for 10-12 minutes until golden. Let them cool on the baking sheet before transferring to a wire rack.
Recipe Tips and Variations
For a fun twist, try adding chocolate chips or chopped nuts to the dough for extra crunch and flavor. If you prefer a stronger spice profile, increase the amount of pumpkin pie spice or add a dash of ground ginger for extra warmth.
Remember, chilling the dough is essential for preventing flat, overly crispy cookies. It allows the butter to solidify, which helps the cookies hold their shape as they bake, resulting in a perfectly soft and chewy texture.
Storing Your Pumpkin Spice Oatmeal Cookies
To keep these cookies fresh, store them in an airtight container at room temperature for up to four days. If you want to enjoy them longer, freeze the cookies in an airtight container or a resealable bag for up to two months. Reheat in the oven or microwave for that fresh-out-of-the-oven experience.
Pumpkin Spice Oatmeal Cookies Recipe
Zutaten
- 1 teaspoon baking soda
- 1 ½ cups 186g all-purpose flour
- 2 large eggs
- 3 ¼ cups 260g quick cooking oats
- 1 teaspoon salt
- 1 ½ cups 300g packed brown sugar
- 1 cup 226g unsalted butter, softened
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
Anleitungen
- In a medium-sized bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice. Set aside.
- Using a stand mixer with the paddle attachment, or a hand mixer, cream the butter and brown sugar until smooth, about 1-2 minutes. Add the eggs and vanilla extract, continuing to mix until well combined.
- Slowly incorporate the dry ingredients into the wet mixture, ensuring everything is blended evenly without overmixing. Add the oats and mix until fully combined.
- Scoop out the dough using 2 tablespoons for each cookie, placing them on a parchment-lined cookie sheet. Cover the dough with plastic wrap and refrigerate for at least 1 hour.
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or a silicone baking mat. Arrange the chilled dough balls 2 inches apart on the prepared sheets.
- Bake the cookies for 10-12 minutes, or until the bottoms are slightly golden. Allow the cookies to cool on the sheets for 10 minutes before transferring them to a wire rack to cool completely.
- Store the cooled cookies in an airtight container for up to 4 days, or freeze them in an airtight container or resealable bag for up to 2 months.