This Pumpkin Pie Spice Cookie Recipe has all your favorite fall flavors you love in every chewy, crunchy bite. Perfect for dipping in your morning coffee.
Pumpkin Pie Spice Cookie Recipe
When you think of fall you probably think of pumpkins and pumpkin pie. I myself am not a huge fan of pumpkin pie, but everyone else in my family loves it. So when my sister invited us to her home for a family dinner, I challenged myself to make a pumpkin pie spice cookie recipe to bring for dessert.
This recipe is similar to my twisted chocolate chip cookie recipe with slightly varying amounts, and no chocolate. Of course, there is the main ingredient, pumpkin pie spice.
I used a pumpkin spice jar mix from the grocery store, but you can make your own by combining cinnamon, ginger, nutmeg, clove, and allspice.
Typically cinnamon is the strongest flavor but you can play with them to get the combination that suits your taste. Also, there are many pumpkin spice recipes on the web that will give you an exact recipe to follow.
Tip: Some people have since told me that they would prefer more spice flavor so I suggested increasing the pumpkin pie spices to one tablespoon.
The result is a very thin, crunchy and chewy cookie, that would be great to dunk in your coffee or even a cold glass of milk.
The great thing about them being so thin is that this recipe makes around 5-6 dozen cookies. That's a lot of cookies.
Do you know, not a single cookie was left at the end of the night. I hope you like them too.
- 1 cup butter softened
- 1 cup brown sugar firmly packed
- 1 tsp vanilla extract
- 1 cup sugar
- 2 eggs
- 2 cups flour
- 1 tsp baking soda
- 1 tsp salt
- 1 1/2 tsp pumpkin pie spice or more
- 1 1/2 cups old fashioned oats
- 1 cup chopped pecans
- Preheat oven to 375 degrees
- Cream together butter and sugars.
- Add vanilla and eggs, mix well.
- In a separate bowl combine flour, baking soda, salt and pumpkin pie spice.
- Add 1/2 of the flour mixture to batter mix well.
- Add remaining flour mixture, mix well.
- Add oats and pecans.
- Drop spoonfuls of dough (or use a small scoop) on cookie sheets and bake for approx. 8 minutes or until golden brown. Makes 5-6 dozen.
Some people tell me that they would prefer more spice flavor so I suggested doubling the pumpkin pie spices to one tablespoon.
Nutrition Information:Yield: 60 Serving Size: 1
Amount Per Serving: Calories: 90Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 14mgSodium: 88mgCarbohydrates: 11gFiber: 1gSugar: 6gProtein: 1g
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.