Pumpkin Oatmeal Cookies with Chocolate Chunks and Cranberries
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
24 cookies
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Calories
139 kcal
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Course
Baked Goods
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Cuisine
American
Pumpkin Oatmeal Cookies with Chocolate Chunks and Cranberries
Description
Pumpkin Oatmeal Cookies with Chocolate Chunks and Cranberries combine melted butter, maple syrup, and pumpkin puree with warmth from cinnamon and pumpkin pie spice, creating a batter that is thicker and moister than typical cookie dough. Whole wheat flour and old-fashioned oats add texture and heartiness. Folding in chocolate chunks and dried cranberries introduces bittersweet and tart bites throughout the soft cookie. Baking at 350°F for about 15 minutes produces cookies that hold their shape, with a more cake-like, soft crumb rather than a crisp edge. They are ideal for those who enjoy a tender, richly spiced cookie with varied add-ins.
The depth of flavor from the pumpkin and spices complements the slight chew from whole wheat flour and oats, creating a satisfying texture contrast with the melty chocolate and juicy cranberries. Using maple syrup instead of granulated sugar gives a subtle sweetness that is not overpowering. These cookies are suited for cooler weather or any time when a soft, comforting sweet is desired.
The recipe suggests using a cookie scoop for easier portioning due to the looser dough consistency. Adding additional chocolate and cranberries on top before baking enhances the presentation. Leftovers freeze well for up to three months and reheat quickly for a warm cookie experience.
Ingredients
- 1/2 cup butter melted (8 tablespoons/1 stick)
- 1/2 cup maple syrup
- 1 egg
- 1/2 cup pumpkin canned or homemade, puree
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon salt fine grain
- 3/4 cup old-fashioned oats
- 1 cup whole wheat flour
- 1 cup chocolate or chips, dark chocolate or semi sweet, chunks
- 1 cup dried cranberries
Instructions
- Preheat your oven to 350 degrees F and line a baking sheet (or two) with a silicone baking mat or parchment paper.
- In a medium or large bowl, whisk together the melted butter (1/2 cup - I like to melt it right in the bowl to save on dishes), maple syrup (1/2 cup), 1 egg, pumpkin puree (1/2 cup), and vanilla extract (1/2 teaspoon).
- Add the baking soda (1/2 teaspoon), cinnamon (1 teaspoon), pumpkin pie spice (1/2 teaspoon), and salt (1/4 teaspoon). Whisk together until well combined.
- Add the oats (3/4 cup) and the whole wheat flour (1 cup) and stir with a wooden spoon until just combined.
- Fold in the chocolate chunks (1 cup) and the dried cranberries (1 cup) with a wooden spoon.
- Drop by rounded spoonful on prepared baking sheet(s). Optional: add more chocolate chunks and dried cranberries to the tops of the cookies before baking. Bake for 15 minutes at 350 degrees F. Allow to cool for 3-5 minutes on the baking sheet, then transfer to a wire rack to cool.
Notes
- These pumpkin cookies bake up thicker and softer than typical cookies, which is expected due to the pumpkin and maple syrup.
- Cookie dough will be looser and more like thick muffin batter; a cookie scoop helps portioning.
- Maple syrup provides mild sweetness; substitute brown sugar for a sweeter, chewier cookie.
- Freeze baked cookies airtight for up to 3 months; reheat briefly in microwave for a warm treat.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 139 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 139kcal | 7% |
| Carbohydrates | 18g | 6% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 14mg | 5% |
| Sodium | 84mg | 4% |
| Potassium | 98mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 10g | 20% |
| Vitamin A | 922IU | 18% |
| Vitamin C | 1mg | 1% |
| Calcium | 19mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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