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Fall Harvest Cookies

As much as I love pie in the fall, there’s something about having those flavors in cookie format that brings new dimension to those same spices. For these cookies pumpkin pie spice mix adds a lot of flavor without having to measure a lot of powdery spices out one at a time.

Pumpkin pie spice is a mix of cinnamon, ginger, allspice, cloves, and nutmeg. Added to a cookie that has dried fruits and nuts the effect is a wonderful harvest cookie that’s warming and tastes like fall should. Maple and vanilla extracts add to the sweet, autumn flavors as well.

Fall Harvest Cookies

To start this recipe you combine the dry ingredients for the batter. Then in a separate bowl cream together the sugar and butter, adding the eggs in one at a time. You want to make sure the brown sugar is packed when you measure it for maximum flavor.

Add the dry ingredients to the wet and then fold in the oats, nuts, and fruit. Dried apricots and apples make this recipe easy, but you can use freshly-chopped apples if you’d like. Just be aware that the batter will contain more water this way. To offset this add 1 tablespoon of extra flour to the batter. You can also use cranberries or dried cherries if you enjoy those more.

Fall Harvest Cookies

These cookies are baked with the wholesome goodness of oatmeal and the come out of the oven with lovely crisp edges and the nutty aroma of walnuts. Serve these with a big glass of cold milk or a piping hot cup of chai tea for the ultimate in fall comfort food.

Makes 34 cookies

15m prep time

12m cook time

5
Rated 5 out of 5
Rated by 4 reviewers

Allergens: Eggs, Milk, Gluten, Nuts

Ingredients
  • 2 cups all-purpose flour
  • 2 tsp pumpkin pie spice mix
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup butter (2 sticks), softened
  • 1 cup light brown sugar, packed
  • 1 cup granulated sugar
  • 2 eggs
  • 1 tsp maple extract
  • 1 tsp vanilla extract
  • 2 cups quick-cook oats
  • 3/4 cup walnut halves
  • 1/4 cup dried apricots, chopped finely
  • 1/2 cup dried apples, chopped finely
Preparation
  1. Preheat oven to 350˚F. Combine flour, pumpkin spice mix, baking soda, and salt in a medium bowl. In a large bowl cream together butter and sugars. Add eggs and extracts and mix well.
  2. Add flour mixture to butter mixture a little a time, mixing between each addition. Fold in oats, walnuts and chopped fruit. Drop by tablespoonfuls onto a cookie sheet lined with parchment paper or a silicone liner.
  3. Bake for 10-12 minutes. Allow to cool for 2 minutes before removing from pan to wire racks to cool completely.

Recipe adapted from McCormick’s.

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