Pumpkin Spice Cookies {Recipe}

Pumpkin Spice Cookies {Recipe}

Happy November!
I hope you had an amazing October?! I actually enjoyed it and am ready for the holiday season, and lots of yummy meals. 
We had fun on Halloween too, even though it was pretty cold this year and we covered only few streets -still kids had a great time, and scored lots of sweet goodies. As I always go through their bags to make sure there is nothing suspicious and of course separate “almond joys” for moi. Also, my oldest one that will turn 14 soon, went with a bunch of his friends. How do I feel about that? Well… I was sitting on the edge of my sofa until he finally came home an hour or so later. I am so not ready for this…

When they see cookies, they are still my babies. I think or better said I hope they’ll never grow out of making that happy impression when cookies are baking. It makes my heart melt… And I can still see faces when they were only a few years old.
While they were picking the leaves outside, and cleaning our backyard on this chilly day, I surprise them with warm milk and pumpkin spice cookies. Their red and smiley cheeks were all I needed to fulfill my day. 

These are pretty simple. Not much mess; combine, mix, bake… And if you can’t find “pumpkin pie spice” –it basically contains: cinnamon, ginger, nutmeg, allspice. I used USDA Organic Pumpkin Pie spice by simply organic. 

Pumpkin Spice Cookies
Makes about 25 cookies
Pumpkin Spice Cookies {Recipe} Ingredients:

  • 2 cups all-purpose flour
  • 1 cup rolled oats
  • 1 1/4 teaspoons baking powder
  • 1 tbsp. Pumpkin Pie Spice
  • 1 tsp. Salt
  • 1 stick (113g.) unsalted butter, room temp. 
  • 1.2 cup/s packed light brown sugar
  • 1 egg, slightly beaten
  • 2 tsp. Vanilla extract
  • 1 cup (about 200g.) pumpkin purée
  • 3 tbsp water

  1. Combine dry ingredients: flour, oats, baking powder, pumpkin spice, and salt in a bowl. 
  2. Combine butter and sugars in the bowl and with mixer (electric or stand up mixer) beat/mix for about 3-4 minutes. Add slightly beaten egg, vanilla, and pumpkin purée, mix again until incorporated.  
  3. Add flour/dry ingredients a little bit at the time, add about 3 tbsp. Water and continue mixing until everything is well combined, . 
  4. Preheat oven at 375F.
  5. Using a standard ice cream scoop (or 1/4 cup), drop about 10 scoops (depending on the size of your pan) on the greased pan or lined with parchment paper, making about 2-3 inches in between. 
  6. Bake for 20 minutes. Let them cool down slightly before moving to a cookie rack to cool down completely. 

  • After cooling place them in airtight container for a week. 
  • You can keep cookie dough in the fridge, also in airtight container for about 3 days. 
  • You can glaze them or add frosting if you desire. 
Pumpkin Spice Cookies {Recipe}
Wishing you awesome start of the month!
Your friend,

Sandra’s Easy Cooking by sandraseasycooking.com is licensed under a Creative Commons Attribution 3.0 Unported License. Based on a work at sandraseasycooking.com. Permissions beyond the scope of this license. For permissions email owner at secooking@gmail.com.

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