Pumpkin Oatmeal Cookies
User Reviews
4.3
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Prep Time
20 mins
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Cook Time
12 mins
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Total Time
32 mins
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Servings
5 dozen cookies
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Course
Baked Goods
Pumpkin Oatmeal Cookies
Description
Pumpkin Oatmeal Cookies are made by combining all-purpose flour, old-fashioned oats, and warm spices like cinnamon and pumpkin pie spice along with baking soda and salt. The wet ingredients include softened butter, both light brown sugar and granulated sugar, and pure pumpkin puree, which adds moisture and flavor. An egg and vanilla extract add richness and bind the dough.
White chocolate chips and dried cranberries are folded into the dough for additional texture and flavor contrast, contributing sweetness and tartness respectively. Cookies are dropped by rounded tablespoons onto lined baking sheets and baked until lightly browned on the edges with a soft center.
The result is a seasonal cookie showcasing the flavors of pumpkin and spice paired with chewy oats and bursts of sweetness from the chips and cranberries. These cookies work well for fall gatherings or an everyday treat.
Substitutions like replacing dried cranberries with dried cherries can be used to alter the fruity flavor. Baking times may vary slightly based on oven and cookie size, so watch for golden edges.
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 light brown sugar packed
- 1 cup granulated sugar
- 1 cup pumpkin puree pure
- 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.
Notes
- Dried cranberries can be swapped with 1 cup chopped dried cherries for a different fruit flavor.
- Avoid overbaking to keep cookies soft and tender inside.
User Reviews
Overall Rating
4.3
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