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Best Pumpkin Spice Oatmeal Cookies – EASY!

Makes 12 cookies

Here is a fun October dessert for you. These cookies are unlike other pumpkin spice cookies in that they are chewy instead of cake-y. It’s tough to get that to happen since pumpkin puree brings a lot of moisture to the cookies. This recipe skips the egg in favor of the pumpkin and they bake up very chewy and gooey. You may skip the chocolate chunks if you want the pumpkin spice flavor to shine through a bit more or you can opt for candy coated chocolates or candy corn. Just make sure you place the candies on while the cookies are warm out of the oven so they adhere and stay exactly where you want for perfect spooky faces.

  • 200 grams (1 cup) granulated sugar
  • 113 grams (1/2 cup) softened butter
  • 40 grams (3 Tablespoons) pumpkin puree
  • 100 grams (1 cup) quick oats
  • 120 grams (1 cup) flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • Optional chocolate chunks for decorating

Cream sugar and softened butter, add pumpkin puree and beat well. Add oats, flour, baking powder, salt, cinnamon, nutmeg and cloves and mix very thoroughly. Divide the dough into 12 pieces and roll into balls Each cookie should be roughly 2Tablespoons or 40 grams of dough. Place at least two inches apart on un-greased cookie sheet, lined with parchment if desired.
Bake in a preheated 350F/176C degree oven for 12 minutes or just until puffy looking in the center and crispy around the edges. It’s better to under-bake than over-bake.
While the cookies are still warm arrange Jack-o-Lantern faces with your chocolate chunks. Move the cookies to a baking rack to cool. Let cool completely before storing in an airtight container.

Rochelle Greenway

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