Best Pumpkin Spice Oatmeal Cookies Recipes

Pumpkin Spice Oatmeal Cookies image

Provided by Kare for Kitchen Treaty

Time 27m

Number Of Ingredients 14

3/4 cups unsalted butter (softened (1 1/2 sticks))
1 cup dark brown sugar
1/2 cup granulated sugar
1 egg
3/4 cup pumpkin puree
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon freshly ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
3 cups rolled oats

Steps:

Preheat oven to 350 degrees Fahrenheit. Grease a baking sheet, or line it with parchment paper or a silicone mat.
In a large bowl with a hand mixer or in the bowl of a stand mixer affixed with the paddle attachment, beat the butter and sugars on medium speed until well-blended, about one minute. Add the egg and beat until incorporated. Add the pumpkin puree and vanilla extract. Mixture may appear slightly curdled, but don't worry! It's all good. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. With the mixer on slow speed, add the dry ingredients to the wet, and mix just until blended. Add the oats and mix just until incorporated - overmixing will lead to a tough cookie. Nobody likes tough cookies.
Scoop onto cookie sheet in three-tablespoon mounds (I use a 50 mm cookie scoop). Place about two inches apart.
Bake at 350 degrees for 10 - 12 minutes, until set and beginning to turn golden.
Let sit for 5 minutes then transfer to a cookie sheet to cool completely. They keep well at room temperature in an airtight container for 3 - 4 days, or freeze in a zipper bag for 1 - 2 months.

PUMPKIN SPICE OATMEAL COOKIES image

Yield 3 Dozen

Number Of Ingredients 18

2 cups all-purpose flour
1 1/3 cups quick or old-fashioned oats
1 teaspoon baking soda
1 ½ teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
1 ¼ cups packed brown sugar
1 cup canned pure pumpkin
1 large egg
1/2 cup Torani Pumpkin Spice syrup
1 teaspoon Torani French Vanilla syrup
3/4 cup chopped walnuts
1 cup raisins
For glaze (optional):
1 ½ cups powdered sugar
1 ½ teaspoons Torani French Vanilla syrup
4 teaspoons water

Steps:

Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper. Combine flour, oats, baking soda, cinnamon, nutmeg and salt in medium bowl. With an electric mixer, beat butter and brown sugar in a bowl until light and fluffy. Add pumpkin, egg, Torani Pumpkin Spice syrup and Torani French Vanilla syrup and mix well. Add flour mixture, mix well. Stir in nuts and raisins. Drop a large tablespoon of dough onto baking sheets, and spread the batter into a circle. Repeat with remaining dough. Bake for 14 to 16 minutes, or until cookies are firm and lightly browned. Cool on baking sheets for 2 minutes and then remove to wire racks to cool completely. For optional glaze: Combine powdered sugar, Torani French Vanilla syrup and water in a small bowl and mix well. Drizzle glaze over cooled cookies.

No Bake Pumpkin Spice Oatmeal Cookies image

Provided by LISA BOGER @SOUTHERNDIVA

Categories Cookies

Number Of Ingredients 8

1 1/2 cup(s) sugar
1/2 cup(s) brown sugar
12 tablespoon(s) butter
2/3 cup(s) milk
sm box(es) instant pumpkin spice pudding (if you can not find it and i did not , use either vanilla or butterscotch instant pudding mix (i used sugar free cause there is enough sugar already in recipe) and add 1 tablespoon pumpkin pie spice to the dry pudding
3 1/2 cup(s) quick oatmeal
1 teaspoon(s) pumpkin pie spice (on top of what you have already added to pudding mix)
1 teaspoon(s) vanilla extract

Steps:

Bring to a boil in a medium sauce pan both sugars,butter and milk, boil for 2 minutes. Remove from heat and add dry pudding mix. stir completely and add oatmeal and vanilla. Let it sit for 5 minutes and drop by rounded tablespoons onto wax paper and cool completely. I use a sm ice cream scoop.