Desserts

Pumpkin Spice Oatmeal Cookies

A pumpkin lovers delight! These cookies get doubled up on pumpkin puree and sweetened with homemade pumpkin spice syrup, making them so soft and flavorful. Chewy from the oatmeal with the crunch of pecans in every bite. A spiced icing gets spread over the warm cookie for another pumpkin punch! Make the dough ahead and freeze for a fall treat anytime.

Happy Happy Fall, y’al l(for those in the northern hemisphere). My pumpkin spice oatmeal cookies were my kickoff to the fall season. Yesterday was the official first day of fall, and here in southern California, we are gearing up for another heat wave…ugh.

Even though it’s hot, I have said bye-bye to summer. As soon as the labor-day holiday ends, I’m so excited for the new season. Fall brings that sense of newness, new routines, colors, smells, and renewed energy for the holiday season. I’m incredibly excited for the weather to cool down so I can get back in the saddle again…literally, rarely do I ride my horses during the hot summer months.

Now it’s full steam ahead! Bring on the pumpkin -everything and comfort foods! So tell me, are you a pumpkin lover or a hater? It’s the taste and texture thing that turns people off, right? like oatmeal. But, ahem, I love that too, so stay tuned.

I picked these pumpkin spice oatmeal cookies as my first treat to bake, partly because I needed my fix, lol. The extra pumpkin puree and the pumpkin spice syrup. (recipe below) amps up the flavor and warmth, not to mention how delicious your kitchen will smell. Then the pumpkin spiced icing…Yummy yum yum.

Give me a shout if you’re excited about fall and holiday cooking and baking. What are you eager to make or want to try? I love when my family and friends suggest or ask me to make or create something, I hope you will too.
xo, T

Cookie 
with a bite taken out of it

What you’ll need

Ingredients for pumpkin spice cookies

The full recipe is below; however, here are a few notes on the ingredients:

Oats ~ use old-fashioned oats if you can, instead of quick oats. You will have a chewy texture with old-fashioned oats. Quick oats are more processed and will lose their texture because of the pumpkin’s moisture.

Pumpkin puree ~ not pumpkin pie filling. Pumpkin puree has a lot of moisture. Make sure to ‘blot” the pumpkin between paper towels to eliminate some of the liquid.

Nuts ~ replace with any nut you prefer or omit them.

Pumpkin syrup ~ the recipe is below, or you can replace it with vanilla extract, but I highly recommend making this. It makes a lot, and you can use it for coffee drinks, cocktails, and oatmeal!

How to make pumpkin spice oatmeal cookies

There are a few steps to this recipe, but they come together quickly and easily. Once you make the syrup, it will last for weeks in the refrigerator for many uses!

Make the pumpkin spice syrup first. Recipe below.

Heat oven to 350 degrees F. Grease a cookie sheet with cooking spray or line with parchment paper

  • IMPORTANT. Place a paper towel on a plate, spread out the pumpkin puree, top with another paper towel, and gently blot or press to remove excess moisture. You may need to use a couple of paper towels. Set aside.
Pumpkin that has been blotted
  • In a mixing bowl, combine the flour, spices, baking powder, baking soda, and salt. Whisk together.
  • In a large mixing bowl, beat the butter, brown, and white sugar. Mix until creamy
  • Add the pumpkin puree, egg, and pumpkin spice syrup. Beat on low until thoroughly mixed
  • Stir in the oats and chopped pecans to the dough until evenly mixed.
  • Using a spoon or ice cream scoop, place about 2 tablespoons of dough an inch apart onto the prepared cookie sheet. Flatten slightly with a spoon or your hand. 
  • Bake 10 -13 minutes; these cookies can take a little longer due to the moisture of the pumpkin.
  • Let cool on a wire rack for 5 minutes or so, and spoon the icing on top.
Cookie dough on  cookie sheet
Cookies being iced

What to do with leftover pumpkin puree

  • It will keep in the refrigerator 5 – 7 days. Store in a glass or plastic container.
  • Use in soups, smoothies, and drinks, or make your own pumpkin butter. Stay tuned; recipes to follow!
  • Freeze in a baggie or plastic container. Lay a layer of plastic wrap on top of the puree, which will help with ice crystals forming. Be aware there will be more liquid once it has defrosted; just drain it off, and it’s as good as new.

Print
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Pumpkin Spice Oatmeal Cookies


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  • Author: Teri Wallingford
  • Total Time: 0 hours
  • Yield: 2224 cookies 1x

Description

A pumpkin lovers delight! These cookies get doubled up on pumpkin puree and sweetened with homemade pumpkin spice syrup, making them so soft and flavorful. Chewy from the oatmeal with the crunch of pecans in every bite. A spiced icing gets spread over the warm cookie for another pumpkin punch! Make the dough ahead and freeze for a fall treat anytime.


Ingredients

Units Scale

Cookies

  • 1 1/2 cup all purpose flour
  • 1 1/2 teaspoon cinnamon
  • 1/2 to 1 teaspoon pumpkin pie spice ( depending on your taste buds) I used 1 teaspoon
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup canned pumpkin puree ( not pumpkin pie filling) Blotted
  • 1/2 cup plus 2 tablespoons unsalted butter, softened
  • 1 egg
  • 1 tablespoon pumpkin pie syrup ( maple syrup will also work)
  • 1/2 cup white sugar
  • 1/2 cup packed brown sugar
  • 1/2 to 3/4 chopped pecans

Pumpkin spice simple syrup

  • 5 pumpkin spice tea bags. (any brand will do)
  • 2 cups water
  • 2 cups sugar

Spiced icing*

  • 1 cup powdered sugar
  • 3 tablespoons milk ( Milk, heavy cream, 1/2 and 1/2. or any nut milk work great)
  • 1/4 teaspoon pumpkin pie spice
  • stir until smooth


Instructions

  1. Make the pumpkin spice syrup first, so it can cool.
  2. Add tea bags, and water to a small saucepan, and place over med-high heat. Bring the water to a boil, turn off heat and let it  steep for 15 min. You want a highly concentrated, or strong tea. Remove tea bags 
  3. Add a little water if needed so that you have 2 cups. Evaporation can decrease the water level while boiling. Add the sugar, stir gently until the sugar has dissolved.
  4. Place the saucepan back over low heat, and simmer for about 10 minutes. This is a simple syrup which is thinner, the longer you cook the thicker it will get. Cool and store in glass jar.

Cookies

  1. Heat oven to 350 degrees F. Grease a cookie sheet with cooking spray or line with parchment paper
  2. IMPORTANT. Place a paper towel on a plate, and spread out the pumpkin puree, top with another paper towel and  gently blot or press to remove excess moisture. You may need to use a couple paper towels. Set aside.
  3. In a medium size mixing bowl combine the flour, spices, baking powder, baking soda, and salt. Whisk together.
  4. In a large mixing bowl beat the butter, brown sugar, and white sugar. Mix until creamy
  5. Add the pumpkin puree, egg, and pumpkin spice syrup. Beat on low until thoroughly mixed
  6. Stir in the oats and chopped pecans to the dough until evenly mixed.
  7. Using a spoon or ice cream scoop place about 2 tablespoons dough an inch apart onto the prepared cookie sheet. flatten slightly with a spoon or your hand. 
  8. Bake 10 -13 minutes, these cookies can take a little longer due to the moisture of the pumpkin
  9. Let cool on wire rack for 5 minutes or so. Then spoon the pumpkin icing on each cookie. It will loosen up very quickly while the cookie is warm, you can spread it to help it drip over the sides.

Notes

*This makes a thick icing, use more milk if you prefer a drizzle vs a spread. It will thin out as soon as it hits the cookie.

Certain teas are more potent than others. Keep that in mind when boiling them with the water. You may want more tea bags to get a deep strong flavor. I used Yogi brand tea, and 5 bags was perfect.

  • Prep Time: 15 minutes
  • For pumpkin spice syrup: 15 minutes
  • Cook Time: 10 – 13 minutes
  • Category: Dessert
  • Method: Baked
  • Cuisine: American

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