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Pumpkin Spice Oatmeal Cookies

These delightful cookies combine chewy oatmeal with the warm flavors of pumpkin spice, making them a perfect treat for the fall season.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour Use organic for best flavor
  • 2 cups rolled oats Old-fashioned oats work best for texture
  • 0.5 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon kosher salt
  • 1 tablespoon pumpkin pie spice Store-bought or homemade
  • 0.25 teaspoon nutmeg Freshly grated if possible
Wet Ingredients
  • 0.5 cups unsalted butter Room temperature
  • 1 cups light brown sugar Packed; dark brown sugar adds richer flavor
  • 2 large eggs Room temperature
  • 1 teaspoon vanilla extract
  • 1 tablespoon molasses Adds depth and moisture

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, whisk together the flour, oats, baking powder, baking soda, salt, pumpkin pie spice, and nutmeg until well combined.
Mixing
  1. In a stand mixer, beat the room-temperature butter and brown sugar on low speed until smooth and fluffy, about 2-3 minutes.
  2. Add the eggs, vanilla extract, and molasses, mixing until fully incorporated, but do not overmix.
Combining
  1. Slowly add the dry mixture to the wet ingredients while the mixer is on low speed. Mix until just combined; the dough should be slightly sticky.
Baking
  1. Using a 2-tablespoon cookie scoop, drop the dough onto the lined baking sheet, pressing to flatten each mound slightly, leaving about 2 inches of space between cookies.
  2. Bake for 7-8 minutes until the edges are golden. They will look slightly underbaked.
  3. Cool on the baking sheet for a couple of minutes before transferring to a wire rack to cool completely.

Notes

Store leftover cookies in an airtight container at room temperature for up to 5 days. They freeze well for up to 3 months.