On Labor Day, I arrived at the Padres baseball stadium before the gates even opened, so I ended up with plenty of time to wander around the ballpark before the game started. I entered right behind home plate, and as I climbed the steps to the main walkway, an idea popped into my head, guiding my feet out towards the left field foul pole.
I strode down another set of steep stairs, landing in a plaza dotted with palm trees just inside of the outfield entrance gate. Bricks surrounded the palm trees, each with a personalized name or phrase chiseled into its surface.
I slowly circled one particular palm tree, scanning each square brick’s message until I found one in particular. “Amy Atherton, 13 / knows the game / loves the game / scores the game / and one day will / call the game!”
When I was 13 years old, Grandma ordered that brick through the Padres, to be placed in their special plaza. At that age, my dream was to call baseball games, and a year later, I announced my first varsity baseball game for my high school… And continued to announce all of their home games until I graduated.
As I stood there, looking down at my brick, crowds of people streaming by (and some giving me perplexed sideways glances!), I smiled as I realized something… Our dreams often change over time, but we should never stop chasing them.
Right now, my biggest dreams revolve around Amy’s Healthy Baking: hosting my own TV show, writing a book, and a few other things. Just like my 13-year-old self, I’m chasing my dreams… But instead of one ballgame at a time, now it’s one recipe at a time!
Like this new Healthy Pumpkin Spice Latte Oatmeal Cookies recipe! They taste like the classic Starbucks drink—a big bear hug of warm pumpkin, a kiss of earthy coffee, plenty of cozy spices, and a sweet coffee drizzle on top. Basically like you’re holding the best parts of fall in the palm of your hand!
It’s pure chewy oatmeal cookie bliss!
These are the next installment in my healthy oatmeal cookie recipe series! ← Have you tried any of those other flavors yet? They’re all supremely soft and chewy (my favorite type of cookie!), and despite containing no butter, refined flour or sugar, they taste just as indulgent as traditional recipes. There’s a reason these oatmeal cookie recipes are the most popular ones on my blog!
Just like the rest, these start with whole wheat flour (or gluten-free, if you prefer!) and instant oats (like these!). Instant oats are also called “quick-cooking” or “one-minute” oats. They’re a little thinner and smaller than old-fashioned oats, so they soften better and give your cookies a chewier texture!
It’s extremely important to measure the flour and oats correctly, using this method or a kitchen scale. ← That’s the kitchen scale I own and love! I highly recommend it! Too much of either ingredient will dry out your cookie dough, and too many oats will make your cookies taste bready or cakey, rather than chewy.
So for a perfectly chewy texture, use a kitchen scale! I use mine (it cost about $20!) for every recipe that I share with you because it ensures my treats turn out with the perfect taste and texture every time I make them. Which makes me feel like a baking rock star!
For the Starbucks PSL flavors, you’ll use pumpkin purée (like this… not pumpkin pie mix!), pumpkin spice (I made my own!), and instant coffee (like this). Do not substitute regular coffee grounds or brewed coffee! You need the kind that dissolves in liquid—or in this case, in pumpkin! This is the kind I use (or this for a decaf version!), and it’s totally shelf-stable and keeps for ages.
One very important tip! These cookies do not spread while baking, so you need to flatten your cookie dough to your desired thickness and width before popping your tray in the oven. I use these little spatulas to do that since the cookie dough is too sticky to touch. Aren’t they cute??
With how much I ♡ PSLs, these yummy cookies always seem to magically disappear in a matter of hours! ? And when you make your own, remember to snap a picture and share it on Instagram using #amyshealthybaking and tagging @amyshealthybaking IN the photo itself! (That guarantees I’ll see your picture! ?) I’d love to see your oatmeal cookies and feature them in my Sunday Spotlight series!
| Healthy Pumpkin Spice Latte Oatmeal Cookies | | Print |
- for the cookies
- 1 cup (100g) instant oats (gluten-free if necessary and measured like this)
- ¾ cup (90g) whole wheat or gluten-free* flour (measured like this)
- 2 ½ tsp homemade pumpkin spice (see Notes)
- 1 ½ tsp baking powder
- ¼ tsp salt
- 2 tbsp (28g) coconut oil or unsalted butter, melted and cooled slightly
- ¾ cup (183g) pumpkin purée (not pumpkin pie mix!)
- 2 tsp instant coffee granules
- 1 tsp vanilla extract
- ½ cup (120mL) pure maple syrup, room temperature
- for the drizzle
- 3 tbsp (36g) confectioners’ style stevia
- 2 tsp brewed coffee
- Preheat the oven to 325°F, and line a baking sheet with a silicone baking mat or parchment paper.
- To prepare the cookies, whisk together the oats, flour, pumpkin spice, baking powder, and salt in a medium bowl. In a separate bowl, stir together the coconut oil and pumpkin. Add in the instant coffee, stirring until it fully dissolves. Stir in the vanilla and maple syrup. Add in the flour mixture, stirring just until incorporated.
- Drop the cookie dough into 15 rounded scoops onto the prepared sheet, and flatten to the desired thickness and width using a spatula. Bake at 325°F for 10-12 minutes. Cool on the pan for 10 minutes before turning out onto a wire rack.
- While the cookies bake, prepare the drizzle by stirring together the stevia and brewed coffee in a small bowl. Transfer the mixture to a zip-topped bag. Once the cookies have cooled completely and just before serving, cut off a small piece of one corner of the bag, and drizzle the cookies with the icing.
Instant oats are also known as quick-cooking or minute oats. They come in large canisters, just like old-fashioned oats. They are not the ones in the small flavored packets of oatmeal. To make your own, add the same amount of old-fashioned oats to a food processor, and pulse 10-12 times.
For a gluten-free version, use gluten-free instant oats and the following gluten-free flour blend: ½ cup (60g) millet flour, 2 tablespoons (15g) tapioca flour, 2 tablespoons (15g) brown rice flour, and ½ teaspoon xanthan gum. Most store-bought gluten-free flour blends will also work, if measured like this.
For the homemade pumpkin spice, use as follows: 2 teaspoons ground cinnamon, ¼ teaspoon ground nutmeg, and ¼ teaspoon ground ginger.
For the instant coffee, I use this kind (or this decaf version). Do not substitute regular coffee grounds (they don’t dissolve and will make your cookies gritty) or brewed coffee (it isn’t strong enough).
Regular powdered (confectioners) sugar may be substituted for the confectioners’ style stevia. Start with 1 teaspoon of brewed coffee to start because regular powdered sugar is much more absorbent than confectioners’ style stevia.
For answers to all other questions regarding substitutions and tips, see my Oatmeal Cookie FAQ page.
{gluten-free, clean eating, vegan option, low calorie}
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You may also like Amy’s other recipes…
♡ Healthy Pumpkin Chocolate Chip Oatmeal Cookies
♡ Healthy Pumpkin Cheesecake Oatmeal Cookies
♡ Healthy Pumpkin Cowboy Cookies
♡ The Ultimate Healthy Soft & Chewy Pumpkin Chocolate Chip Cookies
♡ Pumpkin Spice Latte Energy Bites
♡ Healthy Pumpkin Spice Latte Cinnamon Rolls
These look fantastic! The perfect way to get my pumpkin spice latte fix while also being way more healthy!
Thanks Alyssa! I’d love to hear what you think if you try these cookies! 🙂
Made these this weekend…AMAZING (and so easy)!! The icing puts it over the top with coffee flavor!
I’m so glad you loved these cookies Lindsay! That means so much to me! 🙂