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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.
Swoon! I made these this weekend (halved the recipe and substituted an additional 1/4 cup of pumpkin for the 1 egg called for). Oh my sweet Lord, these have possibly become my new favorite cookie. So moist, so chewy, and so flavorful! Plus, the few that made it past the first day became even more fragrant and moist overnight. Thank you! :o)
Katy-
I am so happy to hear you enjoyed the recipe! Thanks so much for stopping by and leaving your feedback – have a great day!
-Jamie
I’ve made them and they are sooo yummy!!!!
Thank you for sharing this recipe with us!
Best wishes from Serbia!
Radmilla-
I am so happy to hear you enjoyed the recipe, thanks so much for stopping by and leaving your feedback!
-Jamie
I have to admit, I was a bit skeptical about these cookies at first, but I just made them and they were amazing!! I love trying new things and flavors thank you for these!!!
Haley-
I am so happy to hear that you enjoyed the recipe – thanks for stopping by and leaving your feedback! Have a great day.
-Jamie
So delicious! I bought a new tin of pumpkin just to try it out, and so happy I did :)
I have made these cookies yesterday and they are good for most part. They would be much better without chocolate chips. The taste of chocolate distracts from the wonderful taste of cookies. This is one case when less is more. I aslo substituted one cup of regular flour for whole grain pastry flour and used Splenda for sugar. They turned out GREAT. I will definitely make them again, but wothout the chocolate.
Galina-
I am so happy to hear you enjoyed the recipe – thanks for stopping by and leaving your feedback! Have a great day.
-Jamie
I also saw this on Pinterest, and I had to check it out. I always love a good cookie recipe, and these are great to enjoy with a cup of coffee. Perfect fall snack!
In the event there is another pumpkin shortage, I have made similar cookies in the past using pumpkin flavor Jell-O pudding and removing the granulated sugar. It gives the same creamy, pumpkin flavor.
THANK YOU! I saw this recipe on Pinterest and just had to try it! Love the autumn flavors – I added walnuts and used dried cherries. I also used *a tad* more white chocolate chips. I posted my version (crediting you) on my blog: http://pinterestexperiment.wordpress.com/2012/10/02/recipe-oatmeal-pumpkin-cookies-with-white-chocolate-chips-dried-cherries-walnuts
Hi there! I just made these cookies with a twist – they were perfect! Thanks for an awesome recipe, perfect for fall :)
http://bakingnotbanking.blogspot.com/2012/09/fall-is-in-air.html
Carla-
I am so happy to hear you enjoyed the recipe – thanks so much for stopping by and leaving your feedback! Have a great day!
-Jamie
Just made them today. I used dried cranberries instead of cherries. These are probably the BEST cookie I have ever had!!!
MMMMmmm these were so good. I made them with roast pumpkin and dried cranberries and they turned out perfect. They disappeared pretty quickly though so I might have to make them again soon ^^
Pictures here
http://www.omnomnomasaur.net/2012/09/09/pumpkin-oatmeal-cookies/
Ingrid-
I am so glad you enjoyed the cookies! Thanks so much for coming back and telling us your thoughts on the recipe. Have a great week!
-Jamie