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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.
Okay, so just made these and they are awesome! I went to reach for my Vanilla Extract and had six bottles of extracts and guess what? None of them Vanilla….hmmm, what to do, what all good cooks do…improvise. I chose Orange Extract and WOW~ I don’t know that I will even try Vanilla next time I make these, and, oh yes, there will be a next time!! :) Also, I had some baked, salted pumpkin seeds on hand that I garnish my Pumpkin and Butternut Squash soup with, so I added a handful of those. A couple of cookes and a good cup of coffee or tea and you have a meal! C’mon, once and a while a cookie meal is ok!! ;)
Thanks so much for the recipe!
I made these cookies and got rave reviews! So delicious! Everyone is requesting your recipe. I am making another batch today!
Made these yesterday and they are amazing. I’m not a big fan of white chocolate but I am a huge fan of oatmeal and pumpkin! I left out the white choc chips and the cherries, and added butterscotch chips. These cookies are moist and delicious. A perfect breakfast with a cup of tea :)
I made this cookies tonight and followed the recipe exactly. DELICIOUS. I’m blown away at how many the recipe yields as well. I filled an entire cookie tin and then some!
I’m excited to bring them into work and to a Halloween party this weekend. Thanks so much for sharing the recipe!
These have fast become one of my favorite cookies to make, and eat! Even my dad, who is a die-hard lover of his aunt’s oatmeal cookies keeps asking me when am I going to make them again! I made them the first time, just like the recipe posted, but them I started to experiment… Dried chopped apricots, pecans, sans any type of “chocolate chips”…. yuummy… Love our blog! Thank you for so many great recipes and ideas!!
These cookies look great, especially with the oatmeal ! I bought a “boat load” of pumpkin when it finally arrived on the shelves a few weeks ago:) So happy! Hooray for all things pumpkin!
I had watched a video about the shortage on the Libby’s website awhile ago. I actually had quite a few cans stored from last year, but our Vet told us to put our black lab on a diet and supplement her food with pumpkin, so we had exhausted our supply (so happy to have it replenished). Our lab is now looking good and doesn’t need anymore pumpkin, but she sure loved it!
I made these over the weekend and my entire family loved them. My kids hate raisins and craisins so I wasn’t sure if they would go for dried cherries. Inexplicably, they loved them! 16 year old son said the white chocolate chips made them. I think the oatmeal made them. Delish.