fall cookie

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.

Pumpkin Spice Oatmeal Cookies Recipe

pumpkin pie spice

salt

baking soda

½ cups (186 grams) all-purpose flour

(226 grams) unsalted butter, softened

½ cups (300 grams) packed brown sugar

eggs

vanilla extract

¼ cups (260 grams) 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.

Chewy and tender, these cookies melt in your mouth with every single bite.

pumpkin pie spice cookies

unsalted butter

brown sugar

tsp vanilla extract

pumpkin puree

all purpose flour

tsp pumpkin pie spice

tsp baking soda

tsp salt

white sugar

In a large bowl, whisk together melted butter and brown sugar. The mixture will look like clumpy wet sand. Whisk in the egg yolks and vanilla, until smooth, glossy, and combined. Stir in pumpkin puree until incorporated.

Stir in baking soda, salt, and pumpkin pie spice until combined. Add the flour and fold in until just combined. Do not over mix.

Cover the bowl with plastic wrap. Place in the refrigerator to chill for at least 30 minutes, up to overnight.

When ready to bake, preheat the oven to 350˚F. Line two rimmed baking sheets with silicone mats or parchment paper.

In a small bowl, stir together sugar and cinnamon for the cinnamon sugar until combined.

Roll the cookie dough into smooth balls, about 1 1/2 inches in diameter. Drop them into the cinnamon sugar, tossing to coat well. Place the balls on the lined baking sheets, spacing them about 2 inches apart. Use the palm of your hand to flatten them slightly.

Bake for 9 to 12 minutes. The edges should be a light golden brown and the center will look puffy and slightly cracked. Let the cookies rest on the baking sheets for about 5 minutes before removing to wire racks to cool completely.

Store in an airtight container at room temperature.

https://content.jwplatform.com/videos/Og9NL9o9.mp4

Get ready for fall with these delicious pumpkin spice cookies! These chewy cookies have just the right amount of pumpkin spice flavor, with a crunchy cinnamon sugar coating for just a touch of texture. Each bite is filled with your favorite comforting fall flavors!

Pumpkin Spice Cookies Horizontal Video.MOV

These apple cider snickerdoodles are a perfect Fall treat. Made with reduced apple cider and warm spices, these cookies stay soft and chewy for days.

Apple Cider Snickerdoodles

apple cider

all-purpose flour

cream of tartar

cinnamon

nutmeg

cardamom

allspice

Start the recipe by reducing and cooling 1 ½ cups of apple cider. In a small pot set over medium-high heat, add the apple cider and bring to a low boil. Reduce the heat to medium-low and keep it at a strong simmer. Stir occasionally with a spatula so that it doesn’t burn or scorch while reducing. Reducing the cider to about a ¼ cup will take around 20-25 minutes.

Once reduced to a ¼ cup, pour into a heatproof container or glass measuring cup and let it cool to room temperature. You can also let it cool for a few minutes at room temperature and then transfer it to the refrigerator for 5-10 minutes to cool faster.

In a mixing bowl, add 3 cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt, 2 teaspoons cream of tartar, ¾ teaspoon ground cinnamon, and ½ teaspoon ground nutmeg. Whisk together to fully combine and set aside.

In the bowl of a stand mixer with the paddle attachment, or in a large mixing bowl with a hand mixer, add 1 cup unsalted butter, 1 cup white sugar, and ⅓ cup dark brown sugar and cream together at medium speed for 3-4 minutes until light and fluffy.

Now add the ¼ cup reduced and cooled apple cider and 1 teaspoon vanilla extract and mix on low speed for a minute. Next, add the egg and egg yolk, one a time, and mix on medium-low speed until incorporated and no visible streaks of egg remain.

Finally, add the dry ingredients a bit at a time and mix at a low speed until just combined and no pockets of dry flour are visible. Place the bowl in the refrigerator for about an hour before baking.

Make the Cookie Dough:

While the dough is chilling, mix the ¼ cup white sugar with 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ¼ teaspoon ground cardamom, and ⅛ teaspoon ground allspice in a small bowl and set aside.

When it’s almost time to remove the cookie dough from the fridge, preheat your oven to 350°F / 180°C and line a baking sheet with parchment paper or a silicone baking mat.

Remove the dough from the fridge and, using a 1.5 tablespoon cookie scoop, scoop out about 12 cookies. Take one dough ball at a time, roll it into a smooth ball in your hands, and then roll it through the sugar mixture. Repeat this process until all 12 cookies are shaped and rolled and placed back on the baking sheet about 2-inches apart.

Return the cookie dough to the fridge between batches.

Bake the snickerdoodles for 9-11 minutes. The cookies should just be starting to brown on the edges and look a bit under cooked. Remove them from the oven and let them cool on the baking sheet for a few minutes to finish baking and setting enough to transfer to a cooling rack.

Repeat this process until all cookies are baked. Serve and enjoy the cookies with some hot apple cider or a cold glass of milk.

Roll & Bake the Snickerdoodles:

These pumpkin snickerdoodles are a fun, fall twist on snickerdoodles. Flavored with pumpkin and spices, these cookies are soft and chewy.

Pumpkin Snickerdoodles

sugar

Start by melting ½ cup unsalted butter and setting it aside to cool. While that’s cooling, place 2/3 cup pumpkin puree in a bowl and squeeze out as much moisture as you can with some paper towels and drain the bowl as you go. Reduce the puree by roughly half until you have 1/3 cup remaining and set aside.

In a mixing bowl, add 1 ¾ cups of all-purpose flour, 1 teaspoon baking soda, 1 teaspoon cream of tartar, ½ teaspoon salt, 1 ½ teaspoons of ground cinnamon, and 1 teaspoon of pumpkin pie spice. Whisk together and set it aside.

In another mixing bowl, add the cooled, melted butter with ½ cup granulated sugar, 1/3 cup brown sugar, the reduced pumpkin puree, the egg yolk, and 1 teaspoon of vanilla extract. Whisk together until fully combined and there’s no streak of egg or pumpkin remaining.

Add a little bit of the dry mixture into the wet mixture and whisk until just barely combined, then add more of the dry mixture. Repeat this process in 3-4 increments until there’s no dry pockets of flour remaining. Cover the mixing bowl and place in the fridge to chill for at least 30-45 minutes.

When the dough is almost done chilling, preheat the oven to 350°F / 177°C and line two baking sheets with parchment paper or a silicone baking mat. In a bowl, combine the ¼ cup of white sugar and 1 teaspoon of ground cinnamon.

Using a 1 ½ tablespoon cookie scoop, scoop out some dough and roll it into a ball in your hands. Roll the dough through the cinnamon sugar mixture and place on a baking sheet about two inches apart, then gently press the cookies down slightly. Return the dough to the refrigerator between batches.

Bake for 10-12 minutes, then allow to cool for about 5-10 minutes on the baking sheet before moving to a cooling rack. Err on the side of the cookies looking a bit underbaked. They will set as they cool, and slightly underbaking will help keep them soft and chewy once cooled.

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Pumpkin Spice Oatmeal Cookies Recip...

pumpkin pie spice cookies

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Top 4 fall cookie recipes from across the web

The most viewed fall cookie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Pumpkin Spice Oatmeal Cookies Recip...

pumpkin pie spice cookies

Apple Cider Snickerdoodles

Pumpkin Snickerdoodles

The most viewed fall cookie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine