I am so excited! My fall package finally arrived from Vermont. Oh, did you think I was kidding when I said that my parents send me apples? Because yesterday I got a big box of Macintosh apples, pure maple syrup and cider donuts from my Dad. THANKS DAD- I love you! The cider donuts from our local pumpkin patch are so AH-MAZING! My mom keeps telling me I need to try and recreate them, but man, donuts are so intimidating to me. You know what isn’t intimidating? Cookies! Bring on the cookies.
Today I am mixing my favorite fall flavor (pumpkin, DUH) with some oatmeal cookies. You know where the pumpkin spice flavor comes from? Pudding! That’s right, pumpkin spice pudding is a seasonal release and actually kind of difficult to find. Luckily, my local Walmart carries it and I went and stocked up. A couple weeks ago, I made these Oatmeal Caramel Apple Cookies which I used a packet of vanilla pudding mix, and I loved that the pudding helps keep thee cookies extra soft. The Oatmeal Pumpkin Spice Pudding Cookies are chewy and packed with dark chocolate chips. The subtle flavor of cinnamon and nutmeg are a perfect compliment to the oatmeal texture. I just dropped my scoops of cookies on the cookie sheet instead of pressing them down and I ended with nice, thick cookies.
- Preheat oven to 350°.
- Allow butter to come to room temperature. Combine with both granulated sugar and brown sugar and beat on medium speed for several minutes until very well combined.
- Add eggs, one at a time and beat until well mixed. Add vanilla extract and maple syrup and mix into batter.
- Combine all dry ingredients in a separate bowl: flour, pumpkin pudding mix, oats, baking soda, salt, cinnamon and pumpkin pie spice. Slowly add dry ingredients to the batter and mix on medium speed until combined.
- Slowly add walnuts and chocolate chips to dough and beat on low speed just until combined.
- Line cookie sheet with a baking mat or parchment paper
- Using a medium sized cooking scoop (about 3 tablespoons), place dough on cookie sheet.
- Bake at 350° for 12-15 minutes until the edges turn light brown. Allow cookies to cool on the pan for several minutes before transferring to a wire rack to cool.
Oddly enough, my boyfriend, although he loves chocolate, doesn’t eat a ton of my desserts. After all, we have dessert coming out of our ears, but I try and give most of it away. Then this past weekend, he probably ate more than a half dozen of these Oatmeal Pumpkin Spice Pudding Cookies. He just loved them, so I knew I had done a good job on these. Check out some of my other pumpkin desserts below!