Pumpkin Spice Oatmeal Cookies

Pumpkin Spice Oatmeal Cookies

There are dozens of ways to use Rodelle Pumpkin Spice Extract, but these mouth watering, crispy-chewy bites just might be our favorite.



30 minutes




40 servings


  • 3/4 cup sugar
  • 1/4 cup firmly packed brown sugar
  • 1/2 cup butter, softened
  • 1/2 teaspoon Rodelle Gourmet Vanilla Extract
  • 2 teaspoons Rodelle Pumpkin Spice Extract
  • 1 egg
  • 3/4 cup all-purpose flour*
  • 1/2 teaspoon baking soda
  • 1/4 teaspoons salt
  • 1 1/2 cups quick-cooking rolled oats
  • 1/2 cup raisins
  • 1/2 cup chopped nuts (optional)


  • Heat oven to 375°
  • Line cookie sheets with parchment paper
  • In the bowl of a stand mixer, using paddle attachment, beat sugar, brown sugar, and butter on medium speed until light and fluffy, 3 to 5 minutes.
  • Add vanilla and pumpkin spice extracts and egg. Blend well.
  • Add the flour, baking soda, and salt. Mix well on low speed.
  • Remove bowl from mixing stand and stir in rolled oats and raisins, (and nuts if using).
  • Drop dough by rounded teaspoonfuls 2-inches apart onto the lined baking sheets.
  • Bake for 7 to 10 minutes, or until edges are light golden brown.
  • Cool one minute before removing cookies to cooling rack or plate.

*High altitude, increase flour to 1 cup.

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