Pumpkin Spice Oatmeal Cookies without Pumpkin Puree
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The best Pumpkin Spice Oatmeal Cookies without Pumpkin Puree combine the warm flavors of pumpkin pie spice with chewy oats and raisins, topped off with a sweet pumpkin spice glaze. These cookies offer a soft, cozy texture perfect for fall, and without the need for pumpkin puree, they still capture the seasonal essence in every bite!
Pumpkin Spice Oatmeal Cookies Recipe
These pumpkin spice oatmeal cookies without pumpkin puree are a fall staple, offering the comforting warmth of pumpkin pie spice paired with hearty oats and sweet raisins. Finished with a drizzle of a spiced pumpkin glaze on top!
Even without pumpkin puree, these cookies deliver a perfect balance of softness and chewiness, ideal for cozy afternoons.
Serve them with a hot cup of tea or coffee for the ultimate seasonal treat!
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What can I use if I don’t have pumpkin pie spice?
If you don’t have store-bought pumpkin pie spice, you can use homemade pumpkin pie spice for the same delicious flavor. This blend is perfect for bringing out the classic autumn aroma and taste in your recipes.
Can I use quick oats instead of old-fashioned rolled oats?
In a pinch, yes, you can substitute quick oats for rolled oats in this recipe, but the texture will change. Rolled oats give a chewier texture, while quick oats will make the cookies softer and less hearty.
Can I substitute the raisins for other mix-ins?
Absolutely! You can swap raisins for chocolate chips, dried cranberries, or even chopped nuts to customize your cookies to your liking. Or you can leave them out altogether!
How to store pumpkin spice oatmeal cookies
Store: Allow cookies to cool completely and store in an airtight container, at room temperature for 1 week.
Freeze Baked Cookies: Place baked and cooled cookies in a freezer-friendly zip-lock bag or container, layered with parchment paper between each layer of cookies to prevent sticking. Label with the date and freeze for up to 3 months.
Thaw: At room temperature for 1-2 hours until soft enough to eat.
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Best pumpkin spice recipes
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Pumpkin Spice Oatmeal Cookies without Pumpkin Puree
Ingredients
Cookies
- 1 1/4 cups (150g) all-purpose flour, scoop & leveled
- 2 tsp pumpkin pie spice homemade or store-bought
- 1/2 tsp baking soda
- 1/4 tsp salt
- 125 g unsalted butter, softened to room temperature
- 1/2 cup packed light brown sugar, how to measure brown sugar
- 1/4 cup granulated sugar
- 1 large egg, at room temperature
- 1 tsp vanilla extract
- 1 1/2 cups old-fashioned whole rolled oats
- 3/4 cup raisins
Pumpkin Spice Glaze
- 30 g unsalted butter, melted
- 1 1/4 cups (150g) powdered sugar
- 1 tsp pumpkin pie spice, homemade
- 2 1/2 Tbsp whole milk
Instructions
Cookies
- Combine Dry Ingredients: In a small mixing bowl, add the flour, pumpkin pie spice, baking soda and salt. Whisk until well combined. Set aside.
- Cream Butter and Sugars: In a large mixing bowl, add softened butter and both sugars. Beat on high for 2 minutes until well combined, pale, and fluffy. Scrape down the sides.
- Incorporate Egg and Vanilla: Add the egg and vanilla, beating for 15 seconds until well combined.
- Mix in Oats: Pour in oats and beat on low speed for 10 seconds until just incorporated into the dough.
- Add Flour Mixture: Add the flour mixture, beating for on low speed for 15 seconds until a dough forms without over-mixing.
- Raisins: Fold in raisins using a spatula until evenly distributed.
- Chill: Cover and chill the dough in the fridge for 30 minutes.
- Preheat Oven: While the dough chills, preheat the oven to 156ºF (180ºC) fan-forced. Line a baking sheet with parchment paper and set aside.
- Form Cookies: Roll about 1 heaping tablespoon (30g / 1 oz.) of dough into a ball, flatten in your palms and place on the baking sheet. Leave a small gap between each cookie.
- Bake: Bake for 10-12 minutes until the edges are golden and the tops are set.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before glazing.
Pumpkin Spice Glaze
- Prepare the Glaze: Once the cookies have cooled, start making the glaze. In a small mixing bowl, sift the powdered sugar and pumpkin pie spice. Pour in the melted butter and milk. Whisk until smooth.
- Dip Cookies: Dip the tops of the cooled cookies into the glaze, allowing the excess to drip back into the bowl. If the glaze thickens while glazing, whisk in an extra ½ tablespoon of milk to thin it out.
- Set Glaze: Place the glazed cookies on a wire rack and allow the glaze to set before serving. Enjoy!