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Add some fall flair to your oatmeal cookies! These Pumpkin Oatmeal Cookies are filled with dried cranberries and white chocolate chips for a twist on your favorite oatmeal cookie.
I’m starting to get into cookie mode over here. While in the school pickup line the other day, I made a list of all of the cookie recipes that I want to bake over the holidays.
I must say that I have a pretty good list going with everything from Peanut Butter Blossoms and Crispy Ginger Cookies to these pretty Snowflake Sugar Cookies and classic Gingerbread Cookies.
But before I head into full-on Christmas cookie mode, I decided to whip up a couple of batches of cookies that are full of festive fall flavors.
Pumpkin cookies are a go-to every fall. I’ve made them even better with my favorite cookie add-ins!
INGREDIENTS FOR PUMPKIN OATMEAL COOKIES
Gather up everything first:
- Flour
- Old-fashioned oats – these are also labeled as rolled oats. Don’t use quick oats!
- Baking soda
- Ground cinnamon
- Pumpkin pie spice
- Salt
- Butter, softened to room temperature
- Brown and granulated sugars
- Pumpkin puree, not pumpkin pie filling
- 1 egg
- Vanilla extract
- White chocolate chips
- Dried cranberries or dried cherries
I use parchment paper on cookie sheets to bake these. You can also use silicone mats like Silpat.
I find it helps bake the cookies more evenly, and they make cleanup so easy!
A cookie scoop works great for making evenly sized cookies, or use two spoons to scoop the dough.
HOW TO MAKE OATMEAL PUMPKIN COOKIES
Don’t forget to preheat your oven before getting started! The cookie dough comes together quickly, so you’ll want that oven ready in time.
In a medium bowl, mix together flour, oats, baking soda, cinnamon, pumpkin pie spice, and salt.
Yes, we are using both cinnamon and pumpkin pie spice here. We want that full autumn flavor!
In a large bowl, beat together the butter and sugars until light and fluffy. I use my stand mixer to make this task easier.
Add the pumpkin, egg, and vanilla, and mix again until very smooth.
Then, add the dry mixture, in batches if needed, mixing until everything is incorporated.
Finally, stir in the white chocolate chips and dried cranberries.
Want to use semisweet chocolate chips (dark chocolate lovers, try my pumpkin dark chocolate cranberry cookies) or dried cherries? Go for it! If using cherries, be sure to chop them into smaller pieces.
Scoop your cookie dough either with a medium cookie scoop or two spoons and arrange on a parchment-lined baking sheet. Make sure to leave a few inches between each dough ball to allow spreading.
Bake the cookies at 350°F for about 12 minutes, until they are browned. Let them cool on the baking sheets for a couple of minutes, then transfer the cookies to a wire rack to cool completely.
CAN I FREEZE THIS COOKIE DOUGH?
Absolutely! I love to freeze cookie dough so I can bake just a few whenever a craving hits.
Scoop out your dough the same as if you are baking it immediately. Place on the baking sheet in tight rows. This way we can get lots on a single sheet!
Once you’ve scooped all the dough, place the baking sheet in your freezer. Freeze the cookie dough for at least two hours, then transfer to labeled freezer-safe bags.
When you’re ready for a warm cookie snack, just grab as much cookie dough as you’d like and bake.
Because the dough is frozen, you’ll need a few extra minutes in the oven for perfect pumpkin oatmeal cookies.
PUMPKIN COOKIE RECIPES
Need to fill the cookie jar? I’ve got other pumpkin cookie recipes for you to try!
Pumpkin molasses sandwich cookies are warm and full of seasonal spices. I can never resist these soft and chewy delights.
Love cream cheese frosting? It’s so good with this pillowy pumpkin cookie recipe.
Or, go for cookie-as-a-bar with my pumpkin blondies. They’re absolutely craveworthy!
You’ll love these pumpkin oatmeal cookies, I just know it.
Pumpkin Oatmeal Cookies
Equipment
Ingredients
- 2 cups all purpose flour
- 1 ½ cups old-fashioned oats
- 1 teaspoon baking soda
- 1 ½ teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- ½ teaspoon kosher salt
- 1 cup butter (2 sticks), softened
- 1 cup packed light brown sugar
- 1 cup granulated sugar
- 1 cup pure pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup white chocolate chips
- 1 cup dried cranberries
Instructions
- Preheat oven to 350°F. Line baking sheets with a silicone mat or parchment paper.
- Combine flour, oats, baking soda, cinnamon, pumpkin pie spice and salt in a medium bowl. Beat butter, brown sugar and granulated sugar in a large mixer bowl until light and fluffy.
- Add pumpkin, egg and vanilla extract; mix well. Add flour mixture; combine until all ingredients are incorporated. Fold in white chocolate chips and dried cranberries.
- Drop by rounded tablespoons onto prepared baking sheets.
- Bake for 12-14 minutes or until cookies are lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made these for the kid’s lunch boxes. Delicious! I did change a few things…added extra pumpkin spices, added nutmeg, 1/2 teaspoon or less. Added fresh grated Ginger, only used 1 stick of butter and replaced the second stick with same amount of applesauce. Instead of chocolate chips I addred granola just before spooning onto cookie sheet, sunflower seeds, flax seeds, raisins and dried cherries. Awesome; and the kids love them.
Melissa-
I am so glad to hear you enjoyed the pumpkin oatmeal cookies – your adaptation sounds fantastic. Thanks for coming back and letting us know the recipe was a success in your kitchen! Have a great day.
-Jamie
omg these look delicious! So pretty too! I NEED TO MAKE THEM RIGHT NOW!:D
These are AWESOME! I only used 1 1/4 sticks of butter, and used a whole can of pumpkin, to make it a bit healthier (and so I didn’t waste the rest of the pumpkin). I also added an extra egg and some coconut, and it was delicious.
I made these this past weekend and substituted the dried cherries for dried cranberries. They were a huge hit! The perfect Sunday morning cookie.
I changed a few things… I swapped the flour and oats amount and a tablespoon of pumpkin pie spice, instead of cherries, cranberries and almonds chopped up, instead of white, I used semi-chocolate and marshmallows . They came out great and moist. I doubled the recipe and made bars as well as cookies.
These cookies were great! I couldn’t believe how flavorful they were – and an easy recipe! I used dried cranberries and butterscotch chips for a little switch up, and they turned out great. My office will thank me at our holiday potluck tomorrow :)
Made these tonight (substituted cranberries for the cherries) and at first I thought the dough was a little wet but I went ahead and baked a batch and they were perfect! Absolutely delicious with such an incredible smell. Thanks & happy holidays!
I’m excited to make these for a holiday cookie exchange, but I am curious as to if you can freeze them and how to keep them longer than 3 days in a container?
I’m a newbie baker…a little help or suggestions please :)
Sara-
I have never frozen these cookies, but I think they would be fine! I hope you enjoy them!
-Jamie
I just made these tonight and they turned out great! I used craisins instead of cherries. They are so soft and chewy, and the recipe made 51 nice-sized cookies (I baked them for 13 minutes). Thanks for this great recipe!
I just made these cookies last night and I can confirm they are FANTASTIC. Soft, slightly chewy, pumpkiny, and chock filled with chocolate chip goodness!
Thanks for the recipe!