Chewy Pumpkin Spice Oatmeal Cookies with Pecans

Pumpkin Spiced Oatmeal Pecan Cookies

Summary: Chewy, lower‑fat oatmeal cookies made with quick oats, canned pumpkin (not pie filling), pumpkin pie spice, cinnamon, and chopped pecans. Yield: 32 cookies (1 tablespoon each); serving size: 2 cookies.

Ingredients

• 1 cup all‑purpose flour
• 2 cups quick oats
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 2 tsp pumpkin pie spice
• 2 tbsp unsalted butter, room temperature
• 1/2 cup granulated sugar
• 1/2 cup unpacked brown sugar
• 1 large egg
• 6 tbsp canned pumpkin (not pumpkin pie filling)
• 2 tsp vanilla extract
• 3/4 cup chopped pecans

Instructions

1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or use a silicone baking mat.
2. In a medium bowl, whisk together the flour, quick oats, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon until evenly combined.
3. In a large bowl, use a mixer to cream the unsalted butter with the granulated and brown sugars on medium speed until light and fluffy.
4. Add the egg, then the canned pumpkin and vanilla extract, mixing until combined.
5. Using a spatula or wooden spoon, fold in the dry flour and oat mixture until just combined and no flour streaks remain. Stir in the chopped pecans.
6. Drop the dough by tablespoonfuls onto the prepared baking sheets, spacing cookies about 2 inches apart.
7. Bake for 10–12 minutes, or until the edges are lightly browned and the centers are set.
8. Let the cookies cool on the baking sheet for 3–4 minutes, then transfer to a wire rack to cool completely.

Notes & Tips

Makes 32 cookies (1 tablespoon of dough each). If you prefer fewer cookies, drop 2‑tablespoon portions for larger cookies — adjust baking time by a few minutes as needed.

Splenda option: the recipe note suggests replacing the brown and white sugars with Splenda brown sugar blend and Splenda sugar blend in equal smaller amounts. If you opt for sugar substitutes, expect a slight change in texture and browning.

To toast pecans: spread chopped pecans on a baking sheet and bake at 350°F for 5–7 minutes, stirring once, until fragrant. Toasting deepens their flavor and adds extra crunch.

Variations and substitutions:

• Gluten‑free option: use a cup‑for‑cup gluten‑free flour blend in place of all‑purpose flour and verify oats are certified gluten‑free.
• Dairy‑free/vegan variation: substitute a plant‑based butter and replace the egg with a flax egg (1 tbsp ground flaxseed + 3 tbsp water, chilled until thickened). Note: texture will vary slightly.
• Nut alternative: swap pecans for walnuts, almonds, or chopped chocolate chips if preferred.

Storage and Make‑Ahead

Store cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze baked cookies layered between sheets of parchment in a freezer‑safe container for up to 2 months. Thaw at room temperature. Cookie dough can also be portioned and frozen on a baking sheet; transfer dough balls to a sealed bag and bake from frozen, adding a couple of minutes to the bake time.

Serving Suggestions

Enjoy warm with a cup of coffee, tea, or a glass of milk. These cookies also pair nicely with a dollop of whipped cream or a smear of cream cheese frosting for a sweeter treat.

Nutrition

Serving: 2 cookies • Calories: 165 kcal • Carbohydrates: 26.5 g • Protein: 3.5 g • Fat: 6.5 g • Saturated Fat: 1.5 g • Cholesterol: 15.5 mg • Sodium: 149.5 mg • Fiber: 1.5 g • Sugar: 13 g