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“Source: The Girl Who Ate Everything Blog.”
4 dozen

Ingredients Nutrition


  1. 1.Preheat oven to 375° F. Combine flour, baking soda, salt, pumpkin pie spice, and cinnamon in small bowl. Beat butter, granulated sugar, brown sugar, eggs, pumpkin and vanilla extract in large mixer bowl until light and fluffy. Gradually beat in flour mixture. Stir in oats and morsels. Batter will be wet. For thicker cookies, chill cookie dough in the fridge for about 30-60 minutes.
  2. 2.Drop by rounded tablespoon onto parchment lined baking sheets. A cookie scoop works great here because the batter is on the wet side. Bake for 7 to 8 minutes for chewy cookies or 9 to 11 minutes for crisp cookies. **My cookies were still raw at 11 minutes; my cookie scoop must be bigger than the writer of this recipe; took more like 18 minutes for crisp, not overdone cookies. Watch cooking time carefully.
  3. 3.Cool cookies on baking sheets for 2 minutes before you remove to wire racks to cool completely.
  4. 4.It's best to not store cookies in an airtight container. Pumpkin recipes tend to get "wet" as they sit and it's better to let them breathe.

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