Oatmeal Pumpkin Spice Cookies

These Pumpkin Spice Oatmeal cookies are perfect for fall.  They are packed with all of those warm spices that just make your house smell unbelievable. I love the fact that my house has smelled of nothing but pumpkin for the past few weeks 🙂

I had to adapt my original plan because I could not find pumpkin puree anywhere. Until I had the patience to make my own puree, I thought I would see how much  fall flavor I can get into these Oatmeal Pumpkin Spice Cookies. Let me tell you…there is a lot of pumpkin flavor in these bad boys. A new family favorite for sure!

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There are a lot of mix-ins within this cookie. I used flax seeds, raisins, vegan chocolate, and unsweetened coconut. It creates such a fun combinations of flavors and textures. It really compliments the oatmeal and pumpkin spice cookie.

Start by measuring and separating your dry ingredients. then whisk them together until they are nicely combined.

Take the wet ingredients. First the coconut oil and use the paddle to whip it. Then add the coconut sugar and beat until creamy. Then add your flax egg, or regular eggs if you are not vegan.

Slowly add in the whole wheat and AP flour. Do not over-mix.

Oatmeal Pumpkin Spice Cookie Dried Fruit Mix-ins:

1. Raisins
2. Dried Cranberries
3. Dates
4. Pepitas
5. Coconut

Oatmeal Pumpkin Spice Cookie Nut and Seeds Mix ins:

1. Hemp Seeds
2. Pepits
3. Chia Seeds
4. Tasted Pecans
5. Sunflower Seeds
6. Flax Seeds

Add in you oats and the mix-ins of your choice.

Place the oatmeal pumpkin spice  cookies in a 350 degree oven for about 14 minutes.

Then after your cookies are done baking, let them cool on a baking rack for about 15 minutes.

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Oatmeal Pumpkin Spice Cookies

The perfect pumpkin cookies. Full of warm spices and tons of flavor.

Author: Rochelle Stivers

Cuisine: American

Recipe type: Dessert

Serves: 12

Prep time:  15 mins

Cook time:  15 mins

Total time:  30 mins

Ingredients

• ½ cup of whole wheat flour
• ¼ cup AP flour
• ¾ teaspoon of pumpkin pie spice
• ½ teaspoon of ground cinnamon
• ½ teaspoon salt
• 8 tablespoons of coconut oil
• ½ cup coconut sugar plus 2 tablespoons
• 1 large egg, or flax egg (1 Tablespoon of flax mixed with 2.5 Tablespoons of water. Let thicken for 5 minutes)
• 1 teaspoon maple extract
• 1½ cups of rolled oats
• ½ cup vegan chocolate chips (regular if you aren't vegan)
• ⅓ cup shredded unsweetened coconut
• ⅓ cup raisins
• 1 tablespoon flax seeds

Instructions

1. Whisk the dry ingredients. Flour, baking soda, spices in a bowl. Set aside
2. In a large separate bowl, beat the coconut oil for one minute. Then you slowly add your coconut sugar and combine it until it is nice and creamy.
3. Add your egg.And your extract Scraping down the bowl as you go.
4. Slowly add the dry ingredients to the wet ingredients.
5. Stir in all the mix-ins.
6. Put your cookie dough in the fridge for 30 minutes. . Up to 3 hours.
7. While the cookies are chilling in fridge, preheat the oven to 350
8. Line baking sheets with parchment paper.
9. Scoop 2 tablespoons of cookie dough onto the pans. Leaving 2 inches between the cookies.
10. Bake for about 14-15 minutes.
11. Keep the cookies on the baking sheet for 5 minutes. Then let them cool on a baking rack for 15 minutes.
12. These will stay good in an airtight container for abut 4-5 days.

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