Autumn Spice Cookies are jam packed with oats, pumpkin seeds, chocolate chips, dried cranberries, and pumpkin spice! Fall in every bite!
Needless to say, I am so excited to share today’s recipe with you! You see, it’s from one of my favorite blogger’s new cookbook! I’m sure so many of you know Sally…and her brand new ALL COOKIE cookbook comes out next week called Sally’s Cookie Addiction! You get a cookie, and YOU get a cookie…EVERYONE GETS A COOKIE!
This is Sally’s third cookbook, and it does not disappoint. Sally does the classics, but exciting new recipes that you haven’t seen before! The book is beautiful and the recipes are easy to follow. And did I mention cookies?
Since I am full force in fall mode I knew I had to make these cookies and they did NOT disappoint! They are the ultimate cozy cookie!
And did I mention pumpkin pie spice already?
There is a little chill time involved, but only 45-ish minutes. The wait is worth it, though
The flavors, combine beautifully and they bake up perfect with slightly crispy edges and soft centers!
I know some of you will ask, and you can omit the dried cranberries and use raisins instead…OR you can certainly omit them entirely if they aren’t your thing.
We loved these chewy cookies so much, and I know you will too!
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- 1½ teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- 1 cup packed brown sugar
- ¼ cup granulated sugar
- 2 large eggs, room temperature
- 1 tablespoon unsulphured or dark molasses (optional)
- 2 teaspoons pure vanilla extract
- 3 cups old-fashioned whole rolled oats
- 1 cup dark chocolate chips
- ¾ cup shredded sweetened coconut
- ¾ cup dried cranberries
- ½ cup pepitas (shelled pumpkin seeds)
- Whisk the flour, baking soda, pumpkin pie spice, cinnamon, and salt together in a medium bowl. Set aside.
- In a large bowl, using a handheld mixer or a stand mixer fitted with a paddle attachment, beat the butter on medium-high speed until smooth, about one minute. Add the brown sugar and granulated sugar, and beat on medium-high speed until creamed, about 2 minutes. Add the eggs, molasses (if using), and vanilla extract, and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
- Add the dry ingredients to the wet ingredients and mix on lo speed until combined. With the mixer running on low speed, beat in the oats. Once combined, fold in chocolate chips, coconut, cranberries, and pepitas. The dough will be thick and sticky. Cover and chill the dough in the refrigerator for at least 45 minutes (and up to 4 days). If chilling for longer than 3 hours, allow it to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard.
- Preheat oven to 350F. Line baking sheets with parchment paper or silicone baking mats. Set aside.
- Scoop balls of dough, about 2 tablespoons (No. 30 scoop) of dough per cookie, and place 2 inches (5cm) apart on the baking sheets. Bake for 13 to 14 minutes, or until lightly browned on the sides. The centers will look a little soft.
- Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. While the cookies are still warm, I like to press a few chocolate chips into the tops- this is only for looks!
- Cookies will stay fresh in an airtight container at room temperature for up to 1 week.