Pumpkin Pie Oatmeal Cookies
These cookies are mildly sweet, the same way pumpkin pie is. They have about half the sugar of a regular oatmeal cookie, hence the option to add in that extra sugar. These cookies are soft and cake like. they remind me of a cross between pumpkin bread and oatmeal cookies with the unmistakable taste of pumpkin pie. I hope you enjoy these cookies, and if you try them please leave me a comment and let me know!
Equipment
- Bowl
- Hand Mixer
- Spatula
- Cookie Scoop
- Baking Sheet
Ingredients
- ½ cup Butter room temp.
- ¾ cup Dark brown sugar, packed extra for topping
- 2 Eggs
- ¾ cup Pumpkin puree
- 1 tsp. Almond extract
- 1 tsp. Baking soda
- 1 ½ cups All-purpose flour
- 1 ½ tsp. Pumpkin pie spice
- ¼ tsp. Salt
- 3 cups Old fashioned oats
- ¼ cup Vegetable oil
- ½ cup Pecans Optional
- ½ cup Granular sugar Optional for extra sweetness
Instructions
- Pre-heat oven to 350 Degrees.
- Blend together butter and sugars in a bowl using a hand mixer until lightened and fluffy.½ cup Butter, ¾ cup Dark brown sugar, packed, ½ cup Granular sugar
- Add the eggs one at a time and continue to blend2 Eggs
- Using a spoon or spatula fold in the pumpkin, oil and almond extract.¾ cup Pumpkin puree, 1 tsp. Almond extract, ¼ cup Vegetable oil
- Add the flour, baking soda, pie spice, and salt folding gently until mostly incorporated.1 tsp. Baking soda, 1 ½ cups All-purpose flour, 1 ½ tsp. Pumpkin pie spice, ¼ tsp. Salt
- Add the oats and pecans if using and continue to fold and stir until combined.3 cups Old fashioned oats, ½ cup Pecans
- Using a 1.5 – 2 inch cookie scoop, scoop cookies onto a baking sheet lined with parchment paper. Sprinkle 1/2 a teaspoon of brown sugar on top of each cookie.
- Bake for 15-18 mins until you can no longer see any wet spots in the cracks of the cookies. You will be able to lift a hot cookie right off the pan and it will hold together and the bottom will be slightly browned.
- Move cookies to a cooling rack.
- 1/2 cup room temperature butter
- Pre-heat oven to 350 Degrees.
- Blend together butter and sugars in a bowl using a hand mixer until lightened and fluffy.
- Add the eggs one at a time and continue to blend.
- Using a spoon or spatula fold in the pumpkin, oil and almond extract.
- Add the flour, baking soda, pie spice, and salt folding gently until mostly incorporated.
- Add the oats and pecans if using and continue to fold and stir until combined.
- Using a 1.5 – 2 inch cookie scoop, scoop cookies onto a baking sheet lined with parchment paper. Sprinkle 1/2 a teaspoon of brown sugar on top of each cookie.
- Bake for 15-18 mins until you can no longer see any wet spots in the cracks of the cookies. You will be able to lift a hot cookie right off the pan and it will hold together and the bottom will be slightly browned.
- Move cookies to a cooling rack.
Alright, now that you have the recipe.. Let’s talk a little bit about it. These cookies are mildly sweet, the same way pumpkin pie is. They have about half the sugar of a regular oatmeal cookie, hence the option to add in that extra sugar. All of my cookie-sampling-subjects say they much prefer them without the extra sugar because they feel like they can eat more without the dreaded sugar head-ache. These cookies are soft and cake like. they remind me of a cross between pumpkin bread and oatmeal cookies with the unmistakable taste of pumpkin pie. I hope you enjoy these cookies, and if you try them please leave me a comment and let me know!
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Anonymous
November 30, 2021 at 10:06 pmThose look delicious!
Unknown
December 3, 2021 at 2:24 pmThey are delish everyone loves them
Unknown
December 3, 2021 at 2:25 pmI love them for breakfast with my tea and for an afternnoon snack and after dinner for a nice treat honestly so good
Sweet TwoMorros Kitchen
February 20, 2022 at 5:38 pmThank you!