Get ready to spice up your old favorite oatmeal cookies with this pumpkin spice oatmeal cookie recipe! Its the perfect activity to get your hands dirty with your kids or to make as a gift for your family and friends. These cookies are chewy and soft, making them the perfect Fall treat!
3/4 cup Simple Truth organic sugar
1/2 cup vegan butter, softened
1 cup King Arthur organic flour
1-1/2 cups rolled old fashioned oats
1/2 tsp. ground cinnamon
1/4 tsp. ground cardamom
1 tsp. pumpkin pie spice
1/4 tsp. Vitacost Himalayan Fine Pink Salt
1/2 tsp. baking soda
1 tsp. vanilla extract
1 Tbsp. Bob’s Red Mill Egg Replacer + 2 Tbsp. filtered water
1/3 cup pumpkin purée
Preheat oven to 350 degrees F.
In a large bowl, whisk together the flour, pumpkin pie spice, salt, baking soda, and ground cinnamon. Set aside.
In another large bowl or stand mixer, cream together the butter and sugar until white and fluffy, 1 to 2 minutes. Add pre mixed egg replacer and vanilla extract and mix until well combined.
Slowly incorporate the dry ingredients into the wet, scraping down the sides of the bowl as needed. Combine the oats until fully mixed.
Place the covered dough into the refrigerator for 30 minutes to allow it to firm up. Once the dough is chilled, remove it from the fridge.
Using a cookie scooper, place the dough onto a prepared baking sheet lined with parchment paper. Slightly flatten each cookie ball with your hand and leave some space in between each cookie.
Bake for 10 to 13 minutes or until the edges of the cookies or slightly golden brown. Allow cookies to cool on the baking sheet for 1 to 2 minutes before transferring to a wire rack.
Chef’s tip: Add 1/2 cup brown sugar and 1/4 cup cane sugar for added richness!
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