Soft and chewy Pumpkin Spice Oatmeal Cookies, loaded with oats, chocolate chips, cranberries, coconut and pumpkin seeds. The perfect cozy fall cookie recipe. Prepare to fall in love!
As soon as the temperatures start to fall and the leaves start to turn and drop, I find myself reaching for recipes filled with warm spices and comforting flavours. These Pumpkin Spice Oatmeal Cookies are everything I love about autumn baking and flavours, all wrapped in one delicious cookie. Soft and chewy, they're packed with the wholesome goodness of oats, sweet chocolate chips, tart cranberries, crunchy pumpkin seeds (I used pecans) and just enough coconut to add a lovely extra layer of texture and flavour.
What makes these cookies especially wonderful is the balance of flavours and textures in every bite. Pumpkin spice and cinnamon bring cozy warmth, while the oats create a satisfying chewiness that pair beautifully with the bursts of semi-sweet chocolate and tangy cranberries. They are also not overly sweet, making them ideal for an afternoon coffee break, a lunchbox treat, or a cozy evening with a hot drink.
These cookies come together with simple pantry ingredients and fill the kitchen with the most inviting aroma as they bake. if you are looking for a cookie that celebrates all the best flavours of autumn, you have just found it. One batch and you are sure to understand just why these are destined to become a seasonal favourite in your kitchen and mine!
INGREDIENTS NEEDED
TO MAKE
🍪❤️PUMPKIN SPICE OATMEAL COOKIES🍪❤️
There is nothing really complicated about this recipe. Its simple and delicious using simple ingredients put together in the tastiest of ways.
3/4 cup (90g) all purpose, plain flour
1/2 tsp baking soda
3/4 tsp pumpkin spice (see notes)
1/2 tsp ground cinnamon
1/2 tsp salt
1/2 cup (114g) butter, at room temperature
1/2 cup (100g) soft light brown sugar, packed
2 TBS granulated sugar
1 large egg, at room temperature
1 tsp vanilla extract
1 1/2 cups (135g) rolled oats
1/2 cup (85g) semi-sweet chocolate chips
1/3 cup (24g) shredded sweetened coconut
1/3 cup (40g) dried cranberries
1/4 cup (32g) pumpkin seeds
🍪❤️NOTED ON INGREDIENTS🍪❤️
All Purpose Flour
Provides structure and helps to hold all of the delicious mix ins together.
Baking Soda
Also called Bicarbonate of Soda. Gives the cookies a little lift and helps to create a tender texture.
Pumpkin Spice
A cozy blend of warm spices that brings classic autumn flavours to every bite. (See recipe notes to learn how to make your own blend.)
Ground Cinnamon
Adds extra warmth and enhances the pumpkin spice beautifully.
Salt
Helps to balance the sweetness and makes the other flavours sing.
Butter
Creates rich flavour and contributes to the chewy, tender texture of these cookies.
Brown Sugar
Adds sweetness along with a subtle caramel-like flavour, helping to keep the cookies soft.
Granulated Sugar
Provides sweetness as well as helping to create light, crisp edges.
Egg
Binds the ingredients together keeping the moist and giving them structure.
Vanilla
Enhances all of the warm spice and chocolate flavours.
Rolled Oats
The heart of these cookies, adding chewiness, texture, and wholesome flavour.
Semi-Sweet Chocolate Chips
Little pockets of chocolate that pair beautifully with the warm spices.
Sweetened Shredded Coconut
Adds sweetness and a subtle tropical note along with extra texture.
Dried Cranberries
Provide chewy bursts of tart-sweet flavour that brighten the cookies
Pumpkin Seeds (Pepitas)
Add a delightful crunch and reinforce the cozy autumn theme (I could not find these so I used toasted pecans)
🍪❤️HOW TO MAKE PUMPKIN SPICE OATMEAL COOKIES🍪❤️
These are a simple cookie to make, but do beware that you need to chill the dough for a time before baking to help give you the perfect texture and prevent them from spreading too much.
- Whisk all of the dry ingredients together in a bowl. (flour, salt, spices and baking soda) Set aside. (I just use a small wire whisk.)
- Cream the butter and both sugars together with an electric mixer until light and fluffy. (2 to 3 minutes)
- Beat in the egg and vanilla, beating until smooth. (scrape bowl if necessary)
- Add the dry ingredients to the bowl and beat on low speed just until combined. Stir in the oats by hand. (This helps to prevent overmixing and a tough cookie.)
- Stir in the chocolate chips, coconut, cranberries and pumpkin seeds, again by hand.
- Cover and then chill the dough for at least 45 minutes. (I just scraped it all into a zip lock baggie. You can chill these for up to 4 days before baking, apparently.)
- Preheat the oven to 350*F/180*C/ gas mark 4. Line two baking sheets with some baking parchment.
- Scoop out large balls of the chilled dough (2 to 3 TBS each). Roll into balls and place onto the baking sheets two to three inches apart. (This will help to prevent them from baking together.)
- Bake in the preheated oven for 14 to 15 minutes. (When done they should be set and the bottoms just turning golden brown.)
- Leave to sit on the baking sheets for 8 to 10 minutes before scooping off onto a wire rack to cool completely.
- Store in an airtight container. (These also freeze well, for up to three months.)
🍪❤️HINTS & TIPS FOR COOKIE BAKING SUCCESS🍪❤️
These hints and tips are sure to help you make the best cookies ever.
- Use flat cookie sheets without sides for even baking.
- Place cookies at least 2-inches apart on baking sheets to allow for spreading.
- Use a sheet of baking parchment or a light spritz of cooking spray to grease your cookie sheets. It's not necessary to repeat this step for every batch but do wipe off any crumbs or sugar from the surface before adding the next batch.
- Place your cookie sheets in the middle of the oven.
- Make sure the sides of your cookie sheets don't touch the edges of the oven so that heat can circulate evenly and properly.
- Pay particular attention to bake times. An extra minute or two can make a big difference to the end result since cookies are for the most part quite small and bake quickly. Always aim to underbake rather than overbake. Cookies do continue to bake after you remove them from the oven.
🍪❤️FREQUENTLY ASKED QUESTIONS🍪❤️
for most cookies
CRISP OR CHEWY COOKIES?
If you prefer crisp cookies, press the dough flat with the bottom of a glass dipped in granulated sugar prior to baking. If you want soft chewy cookies, remove them from the oven about 2 minutes before they are done as they will continue to bake on the hot cookie sheet. If you want crisp cookies bake them for 2 minutes longer.
HOW CAN I KEEP MY COOKIES FROM SPREADING TOO MUCH?
- Don't substitute butter for shortening in a recipe which calls for shortening. shortening has a higher melting point, which means it doesn't liquify as quickly, and does a better job of holding the ingredients together. High butter cookie = a cookie that spreads.
- Grease your baking sheets only if the recipe requests you to do so. Most cookies will not stick unless they contain large amounts of butter or sugar.
- Make sure you preheat your oven before baking. If the oven is not hot enough the fat in the cookies will melt before the other ingredients have time to set up.
WHAT IS THE BEST WAY TO STORE COOKIES?
Cool cookies completely before storing. Pack them in single layers between wax or parchment paper to prevent sticking. Do NOT store crisp and soft cookies together in the same container. Store in an airtight container.
HOW DO I FREEZE COOKIES PROPERLY?
To freeze cookies, place them into airtight containers or freezer bags, again with a layer of wax paper or parchment paper in between the layers. Again, do not store soft and crisp cookies together. They will keep up to six months frozen. Label properly with the type and the date baked/frozen.
🍪❤️A FEW OTHER COOKIE RECIPES TO ENJOY🍪❤️
If you are a cookie monster like I am, then you might also enjoy the following delicious options!
QUARTER CUP COOKIES - These incredibly moreish cookies are made from exactly 1/4 cup of each of the main cookie ingredients, aside from the flavorings and soda. The end result is a delicious cookie that everyone enjoys. They were originally called 10 cup cookies, but that made far too many cookies for me, so I reduced everything to 1/4 cup!
LEVAIN BAKERY OATMEAL RAISIN COOKIES - A copycat recipe of the infamous Levain Bakery cookies. These are excellent oatmeal raisin cookies. The recipe makes nine very large cookies. Each one weighing in at almost half a pound each. These are a real indulgence, with plenty of nutty oats and sweet raisins. You could make them smaller but then they wouldn't be Levain.
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Yield: 15 large cookies
Pumpkin Spice Oatmeal Cookies
Prep time: 1 H & 15 MCook time: 15 MinTotal time: 1 H & 30 M
Delicious cookies loaded with chocolate chips, dried cranberries, pumpkin seeds and moreish Pumpkin Spice.
Ingredients
- 3/4 cup (90g) all purpose, plain flour
- 1/2 tsp baking soda
- 3/4 tsp pumpkin spice (see notes)
- 1/2 tsp ground cinnamon
- 1/2 tsp salt
- 1/2 cup (114g) butter, at room temperature
- 1/2 cup (100g) soft light brown sugar, packed
- 2 TBS granulated sugar
- 1 large egg, at room temperature
- 1 tsp vanilla extract
- 1 1/2 cups (135g) rolled oats
- 1/2 cup (85g) semi-sweet chocolate chips
- 1/3 cup (24g) shredded sweetened coconut
- 1/3 cup (40g) dried cranberries
- 1/4 cup (32g) pumpkin seeds
Instructions
- Whisk all of the dry ingredients together in a bowl. (flour, salt, spices and baking soda) Set aside.
- Cream the butter and both sugars together with an electric mixer until light and fluffy. (2 to 3 minutes)
- Beat in the egg and vanilla, beating until smooth. (scrape bowl if necessary)
- Add the dry ingredients to the bowl and beat on low speed just until combined. Stir in the oats by hand.
- Stir in the chocolate chips, coconut, cranberries and pumpkin seeds, again by hand.
- Cover and then chill the dough for at least 45 minutes.
- Preheat the oven to 350*F/180*C/ gas mark 4. Line two baking sheets with some baking parchment.
- Scoop out large balls of the chilled dough (2 to 3 TBS each). Roll into balls and place onto the baking sheets two to three inches apart.
- Bake in the preheated oven for 14 to 15 minutes.
- Leave to sit on the baking sheets for 8 to 10 minutes before scooping off onto a wire rack to cool completely.
- Store in an airtight container.
Notes
Make Your Own Pumpkin Pie Spice: Mix together 1 TBS ground cinnamon, 2 tsp ground ginger, 1/2 tsp ground cloves, 1/2 tsp ground allspice, 1/2 tsp freshly grated nutmeg and a pinch of ground mace or ground cardamom. Store in an airtight container out of the light for up to 6 months.
You can find a complete list of my spice mixes, etc. here. Make Your Own
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
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Cool, creamy, and utterly indulgent, this Mocha Chocolate Caramel Swirl-A-Chino blends coffee, chocolate, and caramel into the ultimate homemade coffeehouse treat. Perfect for mocha lovers!
Perfect serve cold, or hot. Whenever you are craving a sweet pick-me-up, this easy homemade mocha caramel drink is both decadent and refreshing. One sip and you'll understand why this irresistible blend is impossible to put down or resist!
Eileen hasn't been able to go to Tim Hortons these past couple of weeks due to her recovering from her big operation. I know she has been missing it so I decided to make her a delicious drink to make up for it as a treat. Mocha Chocolate Caramel Swirl-A-Chino and I have to say it went down a real treat!
The recipe is one I purloined from a new cookbook I have entitled Gilmore Girls, The Official Autumn Festival Cookbook and Entertaining Guide. I have always loved the Gilmore Girls. I can't tell you how often I have watched through the whole series from beginning to end so when I saw this book, I knew I had to have it and I have not been disappointed.
This drink can be served either hot or cold. For Eileen I chose to make the hot version. It was really easy to make and she really enjoyed it. I do confess I had a tiny taste (I don't drink coffee) and it was quite delicious. If I could figure how to do a decaf version I would definitely be making it for me!!
In any case I hope you will be inspired to want to make one for yourself or to share with someone you love. (Its a pretty big drink!) If you are a fan ot rich coffeehouse drinks, this Mocha Chocolate Caramel Swirl-A-Chino is about to become your new favorite indulgence!
INGREDIENTS NEEDED
☕️✨TO MAKE☕️✨
MOCHA CHOCOLATE CARAMEL SWIRL-A-CHINO
It looks like a lot, but not a lot of any one thing is needed.
- 1 TBS caramel sauce, plus more for swirling
- 1 TBS chocolate syrup, plus more for swirling
- 1 TBS cocoa powder
- 2 tsp soft dark brown sugar
- 1/2 tsp pure vanilla
- pinch of salt
- 2 ounces freshly brewed espresso (or use espresso powder in hot water) (1/4 cup/60ml)
- 1 cup of whole milk
- Whipped cream to serve (optional)
☕️✨NOTES ON INGREDIENTS☕️✨
Caramel Sauce and Chocolate Syrup
These are used to drizzle inside the glass, inside the drink itself and to drizzle over top at the end. They are what makes this drink so delicious.
Cocoa Powder
Make sure you use cocoa powder and not chocolate drink mix. Cocoa powder has no dried milk or sugar added. It is pure ground cocoa beans and will give you the deepest chocolate flavour.
Dark Brown Sugar
Adds a additional sweetness and a slight hint of smoky molasses flavour.
Vanilla
Who doesn't like vanilla! It adds another level of flavor.
Espresso
This is what adds the coffee flavour. You can use reconstituted espresso powder or even a decaf version.
Milk
I used whole milk. In for a penny in for a pound. Hot if you are making the hot version, cold if you are making the cold
Whipped Cream (optional)
A nice dollop of whipped cream on top adds a special touch.
☕️✨HOW TO MAKE A☕️✨
MOCHA CHOCOLATE CARAMEL SWIRL-A-CHINO
Not as difficult to make as one would suppose and a fraction of the cost of a readymade one from the coffee shop. I made the hot version.
- You will need a large glass. Swirl a bit of caramel sauce and chocolate syrup inside the glass. Set aside. (This does make a rather large drink. You could also divide it between two smaller glasses.)
- In a large tumbler, whisk together the caramel sauce, chocolate syrup, cocoa powder, brown sugar, vanilla and salt until smooth. (I use my milk frother tool to do this. It is a hand held version.)
- Add the hot espresso and mix together thoroughly. (Again I use my milk frother.)
- If serving hot: Heat the milk in a microwave safe jug on high for 1 to 1 1/2 minutes, until hot and steaming. (Check halfway through and remember that milk can expand exponentially when heated.) Pour the hot milk into the espresso mixture, stirring gently to combine. You can use a hand frother while pouring in the milk to give you a lighter texture. (I used the hand frother.)
- If serving cold: Add ice until the cup is 2/3 full and then top with cold milk.
- Squirt a generous amount of whipped cream on top and drizzle with a bit of extra caramel sauce and chocolate syrup. (This was my favourite part. Home whipped is better as the stuff in the can starts to deflate almost right away.)
- Serve immediately and enjoy!
☕️✨HINTS & TIPS FOR SUCCESS☕️✨
1. Follow the measurements exactly. You can make your own from scratch caramel sauce and chocolate syrup if you wish.
2. Use a hand frother to make an airier and lighter textured drink.
3. Use whole milk for a richer drink.
4. Use lower fat milk for a lower calorie count.
5. Don't skip the whipped cream on top. It adds a lovely touch.
☕️✨FREQUENTLY ASKED QUESTIONS☕️✨
CAN I USE A PLANT BASED MILK?
Yes. You can use any plant based milk that you wish to use and that you think will whip/froth well.
CAN I USE HOMEMADE SAUCES AND SYRUPS?
Yes. If you have a good homemade version of either one feel free to use it.
DO I NEED TO USE A FROTHER?
Not at all, you can simply stir everything together. Frothing the milk, etc. just ensures a smoother lighter finish and more lift in the drink.
CAN I LEAVE OFF THE WHIPPED CREAM?
Yes. Its an optional extra. (But very nice.)
☕️✨A FEW MORE BEVERAGES YOU MIGHT ENJOY☕️✨
Here are a few other drinks that I make that you might also enjoy.
EASY HOMEMADE EGGNOG - I developed this when I lived in the U.K. and readymade eggnog was not available. It is rich and thick and delicious. Even though I can purchase eggnog now, I still make my own from scratch as this is just so good.
SUMMER BERRY CORDIAL - A delicious drink syrup/concentrate that you can use to make a refreshing berry drink with when mixed with sparkling water, or lemonade, etc. It is also delicious all on it's very own. It doesn't need to be the summer to make it as you can use frozen berries to make it as well.
Pin this delicious recipe to your Hot & Cold Drinks, or Beverage recipe boards and remember to FOLLOW ME on Pinterest, Facebook, or Instagram!
That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow. Thank you!
Yield: Makes 1 large drink or 2 smaller ones
Mocha Chocolate Caramel Swirl-A-Chino
Prep time: 15 MinTotal time: 15 Min
Decadent and delicious. Don't count the calories. Shhh.
Ingredients
- 1 TBS caramel sauce, plus more for swirling
- 1 TBS chocolate syrup, plus more for swirling
- 1 TBS cocoa powder
- 2 tsp soft dark brown sugar
- 1/2 tsp pure vanilla
- pinch of salt
- 2 ounces freshly brewed espresso (or use espresso powder in hot water) (1/4 cup/60ml)
- 1 cup of whole milk
- Whipped cream to serve (optional)
Instructions
- You will need a large glass. Swirl a bit of caramel sauce and chocolate syrup inside the glass. Set aside.
- In a large tumbler, whisk together the caramel sauce, chocolate syrup, cocoa powder, brown sugar, vanilla and salt until smooth. (I use my milk frother tool to do this.)
- Add the hot espresso and mix together thoroughly.
- If serving hot: Heat the milk in a microwave safe jug on high for 1 to 1 1/2 minutes, until hot and steaming. (Check halfway through.) Pour the hot milk into the espresso mixture, stirring gently to combine. You can use a hand frother while pouring in the milk to give you a lighter texture.
- If serving cold: Add ice until the cup is 2/3 full and then top with cold milk.
- Squirt a generous amount of whipped cream on top and drizzle with a bit of extra caramel sauce and chocolate syrup.
- Serve immediately and enjoy!
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Thanks for visiting! Do come again!!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right-hand side of the screen.
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