Oftentimes oatmeal cookies get a bad rap but these decadent pumpkin oatmeal cookies will not disappoint! This recipe written by Dorothy Kern from Crazy for Crust, is a sweet delicious treat perfect for all of your fall gatherings. You might as well make a double batch, because these cookies will be flying off the plate!
2 teaspoons pumpkin pie spice
1 teaspoon salt
1 teaspoon baking soda
1 ½ cups (186g) Flourish 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
Step 1: In a medium bowl, whisk together the pumpkin spice, salt, baking soda, and Flourish flour. Set aside.
Step 2: In a large bowl, cream together the butter and sugar until light and fluffy, about 1-2 minutes. Beat in the eggs one at a time, then stir in the vanilla. (You can use a hand mixer for this or a stand mixer with the paddle attachment.)
Step 3: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the oats until combined.
Step 4: Scoop the dough into 2-tablespoon-sized balls and place on a baking sheet lined with parchment paper. Cover with plastic wrap and chill for at least 1 hour.
Step 5: Preheat the oven to 350°F (177°C). Line two baking sheets with parchment paper or a silicone baking mat. Place the chilled cookie dough balls on the prepared baking sheets, spacing them about 2 inches apart.
Step 6: Bake for 10-12 minutes, or until the edges are golden brown. Let the cookies cool on the baking sheets for 10 minutes before transferring them to a wire rack to cool completely.
Step 7: Store the cookies in an airtight container at room temperature for up to 4 days, or freeze them for up to 2 months.
Click here to check out Dorothy Kern's Pumpkin Oatmeal Cookie recipe from Crazy for Crust Pumpkin Spice Oatmeal Cookies Recipe - Crazy for Crust