I love oatmeal cookies and have made many variations. These Pumpkin Spice Oatmeal Cookies are a new favorite out of all my cookie recipes and perfect for fall and pumpkin season. I like to add different spices to my biscuits. There are several spice mixes available online that are great for baking, one of which is pumpkin pie spice.
It is often used in baking with pumpkin, but I also find it an ideal spice for baking without pumpkin puree like in these cookies. Especially during the autumn and winter season this is absolutely my favorite spice mix. If you want to try something new you can also make these with my Dutch speculaas spice mix for a Dutch twist to this oatmeal cookie. (or try these speculaas cookies instead)
Now as I mentioned I really love oatmeal cookies. The classic oatmeal cookies are lovely, chewy and tasty. Easy to make and always a crowd pleaser. Funny enough oatmeal cookies took a while to get a hold in the Netherlands. I used to grab one when going to work for a while but there weren’t many places you could actually get them.
But why buy them when you can make them yourself with this super easy recipe? The pumpkin flavor in these oatmeal cookies make it the perfect cookie with fall flavors. You will find the full instructions in the recipe card below.
Using a food processor, you need to cream the butter and the sugar together. Use the paddle attachment for this and keep it turning for a few minutes. Scrape the sides of the bowl a few times if needed. You can also do the same in a large bowl with a hand mixer. I just like using the bowl of a stand mixer for this as I don’t need to wait for the butter and sugar to do their thing.
Once the butter is soft and creamy you add the other dry ingredients to the mix. Knead it into a firm dough.
Keep in mind that it should be firm but not dry. If you find it is too dry and it cracks when you roll it? You can add a little bit of butter or a tablespoon of milk to solve the issue.
Now make a roll of the dough of about 2 inch in diameter and wrap it tightly in cling film. Leave it in the fridge for at least an hour.
Once properly cooled (and why you should not skip this step I will explain soon!) cut the roll into thick slices of around half an inch each. Place them on a baking sheet lined with parchment paper. Bake in the oven for 10 to 12 minutes. Nothing better than the sweet smell of the pumpkin spice flavors wafting through the kitchen!
Once baked let them cool down on a cooling rack or wire rack. They will crisp up when cooling. You can keep the cookies for up to two weeks in an airtight container.
If you want sweeter cookies you can choose to add an icing on top of the cookies.
You sure can. Even better; you can easily freeze the dough so you always have a ready made supply that is easy to plop on a baking sheet and bake into a delicious cakey cookie in no time at all. In the fridge, you can keep the dough for about a week and in the freezer it keeps up to 3 months.
Absolutely. If you don’t want to use the pecan nuts you can leave them out or replace them with something like dark chocolate chips or white chocolate chips.
Not to worry. If you don’t want to make your own pumpkin spice mix or don’t have all the ingredients handy you can use just cinnamon and also get delicious fall oatmeal cookies.
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