These Chai Pumpkin-Pecan Oatmeal Cookies are soft and thick packed full of creamy pumpkin flavor, warm chai spices, hearty oats, and crunchy pecans...
Confession time: I just may get a little obsessed with chai spicing everything once the cooler temps have hit here and the leaves begin to change colors. There is just something about that warm blend of cinnamon, cardamom, ginger, nutmeg, cloves, & black pepper that says, "Yes, folks. Fall has arrived." In fact, I love chai spices so much that I even came up with my own DIY Chai Spice Mix so I can conveniently & quickly add my favorite fall spice combo to everything.
One of my favorite flavor combinations for the fall season happens to be pumpkin with chai spices. They just pair perfectly together! :) I have made Pumpkin Chai Hot Buttered Rum and Overnight Pumpkin Pie Chai French Toast on the blog already, but I haven't did a pumpkin/chai combo in a cookie before. Well, that is about to all change today, my friends. These Chai Pumpkin-Pecan Oatmeal Cookies are soft and thick packed full of creamy pumpkin flavor, warm chai spices, hearty oats, and crunchy pecans...
Chai Pumpkin-Pecan Oatmeal Cookies
Prep Time: 15 minutes
Cook Time: 13-15 minutes
Ingredients (18-24 cookies)
- 1 cup flour
- 2/3 cup rolled oats
- 1/2 tsp baking soda
- 1 tsp DIY Chai Spice Mix
- 1 tsp salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup pure pumpkin puree
- 1 egg
- 1/2 tsp vanilla extract
- 1/2 cup chopped pecans
Preheat your oven to 350 degrees. Line a large baking sheet(s) with parchment paper or a silicone baking mat.
In a medium mixing bowl, whisk together the flour, oats, baking soda, chai spice mix, and salt. Set aside.
In a large mixing bowl, beat together the butter, brown sugar, and granulated sugar until light & fluffy. Add in the pumpkin, egg, and vanilla extract and mix well. Slowly add the flour mixture to the pumpkin mixture and mix to combine. Fold in the chopped pecans.
Drop the cookie dough by rounded tablespoonfuls onto the prepared baking sheet(s). Bake for 13-15 minutes or until cookies are golden brown and the centers are set. Cool on baking sheets for 2-3 minutes before transferring to a wire rack to cool completely.
Store cookies at room temperature in an airtight container for up to 5 days.
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Even though I adore pumpkin everything in the fall, I sort of have a love/hate thing with pumpkin cookies. I have always loved the flavor of them, but sometimes the pumpkin puree can make them too moist. But not with these Chai Pumpkin-Pecan Oatmeal Cookies! The addition of rolled oats and a little extra flour keep these cookies perfectly soft, but not at all sticky to the touch. And the textures in this cookie are spot on. The soft cookie combined with chewy oats and crunchy pecans? Fall cookie perfection, you all. ;)
Are you a chai spice lover as well?
What are your favorite ways to enjoy chai spices in the fall?
Make sure you snag my DIY Chai Spice Mix recipe below so you can chai spice all the things (including these cookies!) this fall...
Looking for even more delicious pumpkin recipes to make this fall? Then check out the ones below from my fellow Feast & Devour Cooking Club members...
Chai Cream Pumpkin Pie from Bread Booze Bacon
Pumpkin Chocolate Swirl Bundt Cake from I Heart Eating
Cinnamon Pumpkin Pancakes from Kleinworth & Co.
Pumpkin Spice Bars from Cooking with Curls
Pumpkin Spice Dutch Baby from Home.Made.Interest.
Pumpkin No Bake Cookies from Sugar & Soul
Pumpkin Dark Chocolate Oatmeal Bars from The Creative Bite
Baked Pumpkin French Toast Casserole from Celebrating Sweets
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