Fresh baked cookies warm out of the oven – is there anything better?
We’re kicking off cookie season (that’s really every season, right?) with these incredible Pumpkin Spice Oatmeal Cookies! This fun fall twist on the classic oatmeal cookie is loaded with chocolate chips that literally melt into the cookies, nutty pecans, and all the pumpkin spice we need in our lives!
I don’t know about you, but as soon as fall arrives, I’m all about oatmeal cookies! There’s something so cozy about them, like they just belong with chunky sweaters and apple cider. This time around, I wanted to up the cozy factor even more, and what better way to do that than with pumpkin spice!
I whipped up my own little pumpkin spice blend made up of cinnamon, nutmeg, ginger and cloves, and immediately knew I was on to something good. While raisins may be the norm for oatmeal cookies, I think chocolate chips have a whole lot more to offer! A good dose of chocolate chips went into the dough, and there’s a bonus chocolate round that takes place when you take the cookies out of the oven.
On a side note, I’m thinking a bonus chocolate round should be a given from here on out!
Last, I added some toasted pecans for the crunch factor, and they totally sealed the deal. The key is to make sure the pecans are lightly toasted so you get the full on flavor parade.
You want to make sure you chill this cookie dough prior to baking. I know it’s torture, but it really gives the flavors a chance to mix and mingle, and it makes the dough so much easier to scoop. I used a cookie scoop that yields 1 ounce cookies and they’re just adorable! Perfect size for pairing with a cup of coffee, or for gifting – if you can part with them!
The key to these cookies is to take them out of the oven when they’re just set on top and still look a little under baked. This ensures the soft and chewy centers that make the cookies so good.
But back to the chocolate bonus round! When you take the cookies out of the oven, press a few chocolate chips on top of them. The residual heat from the cookies will melt the chocolate and I’m telling you, it’s a game changer! It’s totally optional, but who doesn’t love a little extra chocolate!
And I think it makes them look so inviting!
All that’s left to do now is make some pumpkin coffee, and maybe share a few with some friends!
I hope you guys enjoy these and thanks so much for reading. Happy baking!
Classic oatmeal cookies get a fantastic fall makeover with the addition of pumpkin spice, toasted pecans, and chocolate chips. These flavorful cookies are easy to make, a must for the holidays, and impossible to have just one!
- 1½ cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 3 teaspoon cinnamon
- 1½ teaspoon nutmeg
- 1½ teaspoon ginger
- 1/2 teaspoon cloves
- 1 cup (8 ounces) unsalted butter, room temperature
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 2 teaspoon vanilla extract
- 2½ cups old-fashioned rolled oats
- 1/2 cup lightly toasted, chopped pecans
- 1½ cups chocolate chips, divided
- In a medium size bowl, whisk together flour, salt, baking soda, cinnamon, nutmeg, ginger, and cloves. Set aside.
- In the bowl of an electric mixer, cream butter, light brown sugar and granulated sugar until light and fluffy, about 3-5 minutes
- Head over to Farberware for the remainder of the Pumpkin Spice Oatmeal Cookie recipe! Enjoy!
Disclosure: I am in a working relationship with Farberware and this recipe was developed for Farberware Cookware. Thank you for your continued support and allowing me to share what I love.