Pumpkin Spice Oatmeal Cookies area a new fall twist on an old classic! My best chewy oatmeal cookie recipe filled with warm pumpkin spices. If you’re in love with pumpkin pie spice like I am then you’re going to LOVE these easy cookies.
Table of Contents
What are Pumpkin Spice Oatmeal Cookies?
They’re just the BEST oatmeal cookie recipe for fall! You’ll love these cookies if:
- You love soft and chewy oatmeal cookies
- You want an EASY cookie recipe
- Pumpkin Pie Spice is your jam
Basically these are a classic oatmeal cookie recipe but instead of just adding cinnamon I added a ton of pumpkin pie spice. The result is an amped up version of the best cookie around!
Ingredients in Oatmeal Cookies
Butter: I always start my cookies with unsalted butter. Make sure it’s softened. Want to substitute salted butter? Just reduce the salt in the cookie to ½ teaspoon.
Brown Sugar: To keep these nice and soft I only use brown sugar in them! Be sure to pack your brown sugar when measuring it.
Eggs: Be sure to buy large eggs.
Vanilla: I love adding vanilla extract to all my cookie recipes.
Baking Soda: This helps the cookies spread and makes them nice and chewy.
All Purpose Flour: My go-to for cookies.
Oats: This recipe calls for QUICK oats but if you only have old fashioned you can make your own quick oats.
Pumpkin Pie Spice: Obviously the most important flavor in these cookies! Buy a bottle or make my DIY Pumpkin Pie Spice.
How to make Oatmeal Cookies with Pumpkin Spice
- Dry Ingredients: For this cookie I like to whisk the dry ingredient separately.
- Cream: Cream the butter and sugar until smooth.
- Mix: Mix in the rest of the ingredients and then add the dry.
- Scoop: I used a 2-tablespoon cookie scoop, use any size you want.
- Chill: This dough must be chilled so the cookies stay a little puffed.
- Bake: Bake until light golden around the edges. Learn how to know when your cookies are done baking!
Variations for Pumpkin Pie Spice Cookies
- Mix-Ins: Add 1 ½ cups chocolate chips, white chocolate chips, or nuts to the batter before scooping.
- Substitute salted butter by reducing the salt in the recipe to ½ teaspoon.
- Use Apple Pie Spice instead of pumpkin spice for a new twist!
Pumpkin Spice Oatmeal Cookie FAQ
No they do not – they are pumpkin SPICE cookies! Check out my pumpkin oatmeal cookie recipe for that.
Store these in an airtight container for up to 3 days on the counter or you can freeze them for up to 3 months.
You can freeze these in an airtight container for up to 3 months. I like to place them in gallon size bags with paper towels between layers to freeze.
The oats keep them chewy! But make sure not to over bake them or they’ll dry out.
I have a homemade pumpkin pie spice recipe but for this recipe you’ll need 1 teaspoon cinnamon, ½ teaspoon ginger, ¼ teaspoon each nutmeg and allspice.
You can but I don’t recommend it. Instead make your own quick oats by pulsing the old fashioned oats in a blender or food processor before measuring for the cookies.
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Pumpkin Spice Oatmeal Cookies Recipe
- 2 teaspoons pumpkin pie spice
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 ½ cups (186g) all-purpose flour
- 1 cup (226g) unsalted butter, softened
- 1 ½ cups (300g) packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 ¼ cups (260g) quick cooking oats
- Note: this dough needs to be chilled. Plan ahead!
- In a medium bowl, whisk pumpkin spice, salt, baking soda, and flour. Set aside.
- Cream butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. (You can also use a large bowl and a hand mixer.) Cream until smooth, about 1-2 minutes. Mix in eggs, and vanilla and beat until smooth.
- Gradually mix in dry ingredients until smooth, being careful not to over mix. Add oats and mix until all combined.
- Scoop 2 tablespoon sized balls of dough and place on a cookie sheet lined with parchment or wax paper. Cover with plastic wrap and chill for at least 1 hour.
- When ready to bake, preheat oven to 350°F. Line two cookie sheets with parchment paper or a silpat baking mat and place the cookie dough balls 2” apart.
- Bake for 10-12 minutes, until the bottom is slightly golden. Cool on cookie sheets for 10 minutes, then remove to a rack to cool completely.
- Store cookies in an airtight container for up to 4 days. They can also be frozen in an airtight container or ziploc bag for up to 2 months.
- Make your own quick cook oats if you don’t have old fashioned by pulsing them in a blender or food processor.
- Add 1 ½ cups chopped nuts, white chocolate chips or chocolate chips (or a combination of any of the three) in step 4 after adding the oats.
Nutritional information not guaranteed to be accurate
Pumpkin Spice Oatmeal Cookies are a soft and chewy oatmeal cookie recipe full of pumpkin pie spice! This easy cookie recipe is perfect for fall.
All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
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Published on: August 29, 2021