It’s all the Fall harvest flavors we love, wrapped up in one cookie! A cookie dough spiced with cinnamon, nutmeg and pumpkin pie spice, with pumpkin spice granola added into the cookie dough. The granola is made up of crunchy oats, pumpkin seeds and dried cranberries….all the flavors of Fall! And because there’s no pumpkin puree in this cookie, the texture of this cookie is just like a chocolate chip cookie.
I love this cookie dough! Rich with spices. You could add any variety of granola or chocolate chip to the dough, or don’t add anything at all. I added Pumpkin-Spiced Granola that My Favorite Indulgence sent me. Their granolas are all so yummy…and they even have some nut free granolas for anyone who loves granola, but who also has a nut allergy. So definitely check out My Favorite Indulgence!
A lot of the companies I work with here on the blog are small, family owned, or woman owned, and operated businesses. I love supporting these wonderful companies and love their products. I dream about opening my own bakery and everyone always asks me why I haven’t done it yet. Someday maybe! It’s just hard leaving a job that 100% supports me, to go to the unknown, and the risk of failure.
Anyways. Cookies! No risk of failure here. Just make sure you chill your dough overnight. Otherwise you will get cookie puddles (if that should ever happen to you, I recommend getting a fork and eating the cookies straight from the cookie sheet).
Pumpkin Spice Granola CookiesPrint Recipe
- 2-1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 3/4 cup white granulated sugar
- 3/4 cup light brown sugar, packed
- 1 teaspoon vanilla extract (I used Vain Vanilla extracted in Ginger Spices)
- two eggs, room temperature
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1-1/2 cups granola (I used My Favorite Indulgence Pumpkin Spiced Granola)
- 1/2 cup white granulated sugar
- 1 teaspoon pumpkin pie spice
Combine flour, baking soda and salt in a small bowl. Set aside.
Using an electric mixer, cream your butter. Once your butter is creamy and glossy, scrape down the sides of the bowl and add the brown sugar and white sugar to the butter. Cream the sugars into the butter, until light and fluffy in texture (approximately 3-minutes; scraping the sides of the bowl down as needed). Add the vanilla extract and mix until combined. Slowly add eggs, one at a time, to the sugar-butter mixture. Add the pumpkin pie spice, cinnamon and nutmeg into the mixture and mix until combined.
Slowly add the flour mixture to the sugar-butter mixture. Mix until just combined. Add the granola and mix until combined. Remove bowl from the mixer and use a rubber scraper to make sure all the ingredients are fully incorporated.
Wrap the dough in plastic wrap and refrigerate for several hours or overnight.
Preheat oven to 375-degrees and line three cookie sheets with parchment paper. Remove the cookie dough from the fridge.
TOPPING: In a small bowl combine the sugar and pumpkin pie spice.
Use a standard sized cookie scoop to scoop the dough into balls. Roll the cookie dough balls in the topping and place the balls on your cookie sheet, a few inches apart.
Bake cookies in 375-degree oven for 10-minutes or until the edges are a light brown. Let cookies cool on the cookie sheet for 5-minutes and then move the cookies to a wire rack to cool completely.
Store cookies in an airtight container at room temperature.
Yum! You definitely need to make these cookies if you are a pumpkin spice lover! What’s your favorite Fall dessert?? Leave me a comment below!
PS- I have linked this recipe up at Meal Plan Monday!