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, and of course, I’m sharing it on the blog.
This recipe is similar to my twisted chocolate chip cookie recipe with slightly varied amounts, and no chocolate. Of course there is the main ingredient, pumpkin pie spice. I used a 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 recipes on the web that will give you an exact recipe to follow.
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. It makes about 5-6 dozen 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 cup sugar
- 1 tsp vanilla extract
- 2 eggs
- 2 cups flour
- 1 tsp baking soda
- 1 tsp salt
- 1½ tsp pumpkin pie spice
- 1½ 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 ½ 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.