4.3 from 75 votes
Pumpkin Oatmeal Cookies
These pumpkin oatmeal cookies blend the hearty texture of old-fashioned oats with moist pumpkin puree, seasoned with cinnamon and pumpkin pie spice for autumn flavors. The dough also includes both brown and granulated sugars for balanced sweetness, while white chocolate chips and dried cranberries add bursts of creamy and tart contrast. Baking yields soft, lightly browned cookies with a tender crumb, suitable for snacks or holiday treats.
Prep Time
20 mins
Cook Time
12 mins
Total Time
32 mins
Servings:
5
dozen cookies
Course:
Baked Goods
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.
Cup of Yum
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.