Pumpkin Pecan Oat Cookies Recipe – Easy Fall Baking

Last Updated on 4 months by Neha Deshmukh

Pumpkin Pecan Oat Cookies Recipe – Easy Fall Baking

Hey everyone! Fall is officially here, and you know what that means – it’s baking season! There’s just something so comforting about the smell of warm spices filling the kitchen. I’ve been making these Pumpkin Pecan Oat Cookies for years, and they’re always a huge hit. They’re soft, chewy, and packed with all the cozy flavors of autumn. Seriously, one bite and you’ll be hooked!

Why You’ll Love This Recipe

These aren’t your average cookies. The oats give them a lovely texture, the pecans add a satisfying crunch, and the pumpkin pie spice… oh, the pumpkin pie spice! It’s a flavor explosion. Plus, they’re relatively easy to make, even if you’re not a seasoned baker. They’re perfect for a weekend baking project or to share with friends and family.

Ingredients

Here’s what you’ll need to whip up a batch of these delicious cookies:

• 1 cup all-purpose flour (about 120g)
• ½ cup unsalted butter, softened (113g)
• 1 ½ cups old-fashioned rolled oats (about 150g)
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• 1 teaspoon pumpkin pie spice
• ½ cup granulated sugar (100g)
• ½ cup brown sugar, packed (100g)
• 1 egg yolk
• 1 teaspoon vanilla extract
• ¾ cup pumpkin puree (about 180ml)
• ½ cup cranberries (about 75g)
• ½ cup pecans, chopped (about 60g)

Ingredient Notes

Let’s talk ingredients for a sec! A few things make these cookies extra special.

• Old-Fashioned Rolled Oats: Don’t use instant oats here! Old-fashioned rolled oats give the cookies a wonderful chewy texture. Quick oats will work in a pinch, but the texture won’t be quite the same.
• Pumpkin Pie Spice Blend: This is where the magic happens. You can buy a pre-made blend, or easily make your own with cinnamon, ginger, nutmeg, and cloves. I usually add a tiny pinch of allspice too!
• Pumpkin Puree: Now, pumpkin puree can vary a bit depending on where you are. In India, you might find locally made pumpkin puree which can be a little more watery. If yours seems very wet, you might need to reduce the flour by a tablespoon or two. Canned pumpkin puree (not pumpkin pie filling!) is what you’re looking for.

Step-By-Step Instructions

Alright, let’s get baking!

1. First, in a medium bowl, whisk together the flour, oats, baking soda, salt, cinnamon, and pumpkin pie spice. This ensures everything is evenly distributed.
2. In a separate, larger bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. A good electric mixer makes this much easier, but you can definitely do it by hand with some elbow grease!
3. Beat in the egg yolk and vanilla extract until well combined.
4. Now, add the pumpkin puree to the butter mixture and mix until everything is smooth and creamy. Don’t worry if it looks a little thick.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix!
6. Gently fold in the chopped cranberries and pecans.
7. Preheat your oven to 350°F (177°C) and line baking sheets with parchment paper. This prevents sticking and makes cleanup a breeze.
8. Using a medium cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheets, leaving a little space between each cookie. Flatten them slightly with the back of a spoon.
9. Bake for 14-15 minutes, or until the edges are golden brown.
10. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Expert Tips

• Softened Butter is Key: Make sure your butter is truly softened, but not melted. It should be soft enough to easily press a finger into, but still hold its shape.
• Don’t Overbake: These cookies are best when they’re slightly soft in the center. Overbaking will make them dry and crumbly.
• Chill the Dough (Optional): If you find the dough is too sticky to work with, pop it in the fridge for 30 minutes to firm up.

Variations

• Vegan Adaptation: Swap the butter for a vegan butter alternative and the egg yolk for a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water, let sit for 5 minutes).
• Gluten-Free Adaptation: Use a good quality gluten-free all-purpose flour blend. I recommend one that contains xanthan gum.
• Spice Level Adjustment: If you’re not a huge fan of pumpkin pie spice, you can reduce the amount to ¾ teaspoon or even ½ teaspoon. Or, if you love spice, add an extra ¼ teaspoon!
• Festival Adaptations: These are wonderful for Thanksgiving, but they’re also a lovely addition to a Diwali sweet treat spread. My aunt always adds a sprinkle of cardamom to hers for a festive touch!

Serving Suggestions

These cookies are delicious on their own, but they’re even better with a glass of milk or a cup of chai. They also pair perfectly with a scoop of vanilla ice cream.

Storage Instructions

Store these cookies in an airtight container at room temperature for up to 3 days. You can also freeze them for up to 2 months.

FAQs

What is the best type of pumpkin puree to use for these cookies?

Definitely use 100% pumpkin puree, not pumpkin pie filling. Pumpkin pie filling already has spices and sugar added, which will throw off the recipe.

Can I substitute the pecans with other nuts like walnuts?

Absolutely! Walnuts, almonds, or even macadamia nuts would all be delicious substitutes.

How do I prevent the cookies from spreading too much during baking?

Chilling the dough for 30 minutes before baking can help prevent spreading. Also, make sure your oven temperature is accurate.

Can these cookies be made ahead of time?

Yes! You can make the dough ahead of time and store it in the fridge for up to 2 days. Just add a few minutes to the baking time.

What is the shelf life of these Pumpkin Pecan Oat Cookies?

They’re best enjoyed within 3 days, but they can be frozen for up to 2 months for longer storage.