Pumpkin Spice Cookies
Chewy, low-fat oatmeal cookies made with quick oats, pumpkin, spices, and chopped pecans.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1 cup all purpose flour
- 2 cups quick oats
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 0.5 teaspoon ground cinnamon
- 2 teaspoon pumpkin pie spice
- 2 tablespoon unsalted butter, room temperature
- 0.5 cup sugar
- 0.5 cup unpacked brown sugar
- 1 large egg egg
- 6 tablespoon canned pumpkin (not pumpkin pie filling)
- 2 teaspoon vanilla extract
- 0.75 cup chopped pecans
Instructions
Preparation Steps
- Preheat oven to 350°F; line two baking sheets with parchment paper or use a silpat.
- In a medium bowl, whisk together flour, oats, baking powder, baking soda, salt, pumpkin spice, and cinnamon.
- In a large bowl, with a mixer, cream together the butter and the sugars on medium speed.
- Add the egg, followed by the pumpkin and vanilla extract.
- Working by hand, stir in the flour mixture and the oats until just combined and no streaks of flour remain; stir in the pecans.
- Drop 1 tablespoon of the dough at a time onto prepared baking sheets.
- Bake for about 10-12 minutes, or until cookies become light brown at the edges.
- Cool on baking sheet for 3 or 4 minutes, then transfer to a wire rack to cool completely.
Notes
These cookies are best enjoyed fresh. They can be stored in an airtight container at room temperature for up to 3 days.