The beauty of the changing seasons is not only in the colors but also in the flavors. In the right hands, an oatmeal cookie is spicy, chewy perfection. In the wrong hands, it is corrugated cardboard. Today, we introduce a classic with a twist: Pumpkin Pie Spiced Oatmeal Cookies. A perfect harmony of cozy autumn flavors in every bite. These cookies are a burst of warmth and comfort, perfect for snacking on those chilly afternoons. So, let's roll up our sleeves and get baking!
ALL ABOUT OATMEAL COOKIES IN MY WORLD
- The perfect oatmeal cookie shouldn't flatten out and become crispy. An oatmeal cookie is all about the chew. The cookie should be mounded and thicker in the center.
- It should have a lot of oats and a lot of raisins. When you skimp on the raisins, you do the cookie a great disservice. The cookie needs those raisins for sweetness and chewiness unless the dough has a lot of sugar in it. I'll take my sweetness from the raisins.
- The next hurdle we need to tackle is the subject of nuts. Should they even be there, and if so, what kind of nut? This is easy for me. Heck yes! And pecans! The oatmeal cookie cries out for pecans. They add flavor and crunch, as well as helping to keep the cookie from flattening out.
- If oatmeal cookie rules are different in your world, let me know in the comment section. I love discussing cookies.
WHAT'S SO GOOD ABOUT THIS COOKIE RECIPE?
- These Pumpkin Pie Spiced Oatmeal Cookies are not only a culinary delight but also the epitome of convenience. First and foremost, the recipe is straightforward, making it a breeze even for novice bakers.
- Moreover, these cookies travel exceptionally well. Whether you're heading to a picnic, a road trip, or sending a care package to a loved one, they maintain their texture and flavor impeccably.
- Their robust nature coupled with their delightful taste makes them an ideal gift choice. Whether it's a housewarming or a simple gesture of appreciation, these cookies are always well-received.
- Their universal appeal is evident in how they resonate with audiences of all ages. Children, in particular, find them irresistible. The blend of oats, pumpkin spice, and raisins hits a sweet spot that few can resist, making them a favorite in households with children.
- This recipe not only offers a burst of autumn flavors but also versatility and convenience that few cookie recipes can match.
INGREDIENT NOTES
- Old-fashioned Rolled Oats: A must for that traditional chewy texture.
- Pumpkin Pie Spice: The ingredient that ties in the seasonal flavor, ensuring each bite is reminiscent of a classic pumpkin pie.
- Molasses: Offers a rich undertone that complements the pumpkin beautifully.
IS THIS OATMEAL COOKIE RECIPE BUDGET-FRIENDLY?
Certainly. Adhering to the principles of "cooking for two without breaking the bank", this recipe provides a cost-effective solution for those looking to enjoy gourmet flavors on a budget. With each serving priced under $4.00, it falls comfortably within our "cheap" category.
Tip #1: Nuts are pricey. Buying nuts in the bulk bin section of the grocery store is a great way to cut costs.
Tip #2: Nuts also go bad easily. I can't be the only one whose baking was interrupted by a bag of rancid pecans. I always ask a clerk if I can sample one or two nuts just to check for freshness. I have never been turned down, in fact, they often retrieve a few for me. Maybe it is because I am an old lady with grey hair, so your experience might be different. It never hurts to ask.
Equipment
- Electric mixer
- Large bowl
- Parchment paper
- Cookie sheet
- Cookie scoop optional
- Small bowl
Ingredients
For the dough:
- ½ cup unsalted butter room temperature
- ⅓ cup light brown sugar
- ¼ cup granulated sugar
- 1 large eggs
- ½ tablespoon vanilla
- 1 tablespoon molasses I used mild molasses
- ¾ cup all-purpose flour
- ½ teaspoon baking soda
- 1 and ½ teaspoons pumpkin pie spice or cinnamon
- ½ teaspoon salt
- 1 and ½ cups old-fashioned rolled oats
- ½ cup raisins
- ½ cup pecans chopped
For the glaze:
- ½ cup confectioners sugar
- ½ teaspoon vanilla
- 2-3 tablespoons milk or cream
Instructions
- Using a mixer, cream the softened butter, brown sugar, and white sugar together on medium speed until smooth. Add the egg and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl. Add the vanilla and molasses and mix on high until combined. Set aside.
- In a separate bowl, mix the flour, baking soda, pumpkin pie spice (or cinnamon), and salt together. With the mixer on low, slowly add the dry ingredients to the wet ingredients until well combined. On low speed, add the oats until combined. Stir in the raisins raisin and pecans by hand.
- Line two sheet pans with parchment paper. Scoop the dough into rounds on the baking sheets, 6-8 cookies per pan. This recipe should make 12-14 big cookies. Chill in the refrigerator for at least 30 minutes before baking to maintain the shape of the cookie.
- Preheat oven to 350 degrees.
- Bake the cookies for 10 minutes until very lightly browned on the sides. Don't over bake the cookies as they will continue to cook while cooling on baking sheet. After 5 minutes, transfer cookies to a wire rack to cool completely.
- To make the glaze add the powdered sugar and vanilla to a small bowl. Whisk in milk unit the glaze reaches the desired consistency. Drizzle over the cookies while they are still a little warm for the best results.
