Pumpkin Spice Oatmeal Molasses Cookies (+ Gluten Free Option)

It’s PSL season. Switch it up with some PSC (pumpkin spice cookie).

Note: These are pumpkin spice- there’s no pumpkin in these, simply the spices used to spruce them up. If desired, you may add a touch of pumpkin purée (1/4 cup), and a dash more preferred baking flour (~1/;4 cup) to compensate.

Enough talk make these, and you’ll be happy you trusted me!

The Recipe

Time allotment

Prep Time: 15-20 minutes

Cooking time: 10-12 minutes

Total Time: 25-32 minutes

Yield: 22-25 cookies

Cooking Utensils

  • Two bowls

  • Spatula

  • Whisk - OR - Handheld / Upright Mixer

  • Measuring cups

  • Measuring spoons

Ingredients

  • 1 cup (227g) unsalted butter

  • 3/4 cup (150g) granulated sugar

  • 1 cup (200g) brown sugar

  • 1 egg

  • 1/4 cup molasses

  • 1 tsp vanilla

  • 2 tsp cinnamon

  • 1/2 tsp nutmeg

  • 1/2 tsp ground ginger

  • 1/4 tsp ground cloves

  • 1 1/2 (120g) cup oatmeal

  • 2 cups (244g) preferred baking flour

    • If using gluten free flour without xanthan gum, add 1 tsp Xanthan Gum

  • 1 tsp baking soda

  • 1/2 tsp baking powder

  • 1 tsp salt

  • 1 cup (170g) dark chocolate

Instructions

  1. In a bowl, add 1 cup (227g) unsalted butter, 1 cup (200g) brown sugar, 3/4 cup (150g) granulated sugar, and 1 tsp vanilla extract

  2. With a whisk or a handheld mixer, mix all of the ingredients together until well blended

  3. Add 1 egg, and mix again

  4. Add 1/4 cup molasses, and mix again

  5. In a separate bowl, add 2 cups (244g) flour, 1 1/2 (120g) cup oatmeal, 1 tsp salt, 2 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp ground ginger, 1/4 tsp ground cloves, 1 tsp baking powder, and 1 tsp baking soda

  6. Mix all of the dry ingredients together

  7. Slowly pour 1/4 portions of the dry ingredients into the wet ingredients, until fully combined

  8. Gently stir all of the ingredients together until just blended

  9. Add in 1 cup (170g) dark chocolate, and fold in with spatula

  10. Take out golf ball sized portions of dough, and roll them together between your palms

  11. Line a baking pan with either parchment paper - OR - cooking spray

  12. Place dollar-sized balls of dough on the pan

  13. Bake the biscuits in the oven at 350°F (180°C) for 10-12 minutes

  14. Allow the biscuits to cool for a minimum of 15 minutes before consumption

  15. Enjoy!

Thank you for reading this, lovely! Happy MUNCHING!

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Sarah Freiadessert, recipe, cookie, gluten free, baking, dessert-recipeComment