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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.
As soon as I can get my hands on some canned pumpkin I am makin these cookies. They may turn into my new favorite way to enjoy pumpkin :)
I love the term “randomly frugal”! I may have to borrow it. And I’m soo glad to know I’m not the only one who does stuff like that!
More importantly….these look like the perfect fall cookies! Thanks for sharing.
They look beautiful! I’m so happy to hear about the pumpkin! Definatley making these soon!
I think the pumpkin shortage was last year – hopefully, as you mentioned in the update, all will be well this season! However, in the meantime, it’s SUPER easy to make pumpkin puree. Butternut squashes taste almost exactly the same and are already out at my supermarket – just cut one in half (leave the skin on), scoop out the seeds, rub the flesh with a little bit of cooking oil, and place flesh side down on a cookie sheet. Roast at a good high temp (400-425) until the squash is very soft (45 mins to an hour). Scoop the flesh out of the skins and mash and voila – very easy puree, enough to make a batch of cookies, a pie, or pumpkin cinnamon rolls!
oooh these sound wonderful. I think I would sub dried cranberries for the cherries. Thanks for clearing up the pumpkin shortage mystery–you’ve put my mind at ease!
Think I’ve got 3 cans left – hardly a stockpile, but I bought more than I needed last year, even though there was no shortage in my area. Guarding them carefully, just in case!
Bookmarking this recipe – looks like exactly the moist and chewy I love in an oatmeal cookie!
I love that you called the company to make sure there would be enough pumpkin to go around :) These look great! I’m getting nervous about going back to TX and not finding any pumpkin!?
Oh thank you for the information about the pumpkin shortage. I have searched all week for pumpkin– five stores now in the Baltimore area and no luck. I was getting worried and now I have hope, but the planned breakfast-for-dinner pumpkin pancakes last night had to be plain. :(
These cookies sound incredible, and thank you for the info on the non-shortage! I was worried it would be difficult to find pumpkin again this year.
These sound scrumptious–a must try!