Pumpkin Spice Oatmeal Cookies |Cooking With Amanda

I have to admit, I totally get sucked into the pumpkin craze in the fall. Maybe because it only lasts for such a short time, (kind of like every other season, I suppose!) and it just tastes and feels so homey and comforting after all the cool, crisp, or grilled summer foods, but I also just absolutely love the taste!

I love pumpkin every which way. (I mean just check out all the pumpkin recipes I've made in the past!) Sweet or savory, baked or in a milkshake...really the options are endless in these days of the interwebs, am I right? Someone is always coming up with something even more creative!

My husband loves pumpkin just about as much as I do. We were waiting for pumpkin coffee to be stocked on the shelves since early August, and I was one of the first in line the day Starbucks finally released their new and improved pumpkin spice latte! But, my husband is a purist. His most favorite and requested pumpkin recipe every year is good ol' pumpkin pie. And I do oblige.

Thennnn I went ahead and made these pumpkin spice oatmeal cookies, and all bets were off. He became obsessed. As did I. We were eating these so quickly after the kids went to bed, they were gone in an embarrassing amount of time. But it's okay, I was pregnant ;)

He would be texting me from work asking me to remake them again and again. They're quite simple as far as cookies are concerned, but there is just SO much spice, I'm talking TWO tablespoons of pumpkin spice, plus some extra cinnamon in there for good measure, and then a smidge of molasses to really pull all the flavors out onto your palate.

These soft and chewy, spicy, oatmeal cookies may just be my favorite yet! I definitely recommend doubling the batch, because I promise you, these won't last long!

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Pumpkin Spice Oatmeal Cookies Recipe

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Ingredients

1 cup butter, softened
3/4 cup granulated sugar
1 cup brown sugar
2 eggs
1 tablespoon pure vanilla extract
1 teaspoon molasses
1 teaspoon cinnamon
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3 cups old fashioned rolled oats
2 tablespoons pumpkin pie spice

Directions

Preheat oven to 350°F, line a baking sheet with parchment paper.
In the bowl of a stand mixer, fitted with the paddle attachment, cream together the butter and sugars on medium speed for 3-4 minutes.
Scrape down the bowl, and mix in the eggs one at a time. Stir in the vanilla and molasses.
In a separate bowl, whisk together the flour, cinnamon, baking soda, and salt. Add the dry ingredients into the wet ingredients, and mix until just combined.
Scrape down the bowl again with a rubber spatula, and slowly mix in the rolled oats and pumpkin pie spice.
Scoop out dough with a large cookie scoop and place on the parchment lined baking sheets about 2 inches apart.
Bake for 10-12 minutes, until the edges are golden brown, its okay if the middles look slightly undercooked, they will finish cooking on the pan as they cool.
Allow to set for4-5 minutes before transferring to a cooling rack. Once completely cooled, store in a large zip lock bag on the counter.