Pumpkin Oatmeal Cookies

I’m betting that many of you have felt my adoration for fall in my recent posts and I am also guessing that many of you feel the same way. I mean really, what’s not to love about fall baking? If you are not as pumped about fall baking as I am, these incredible Pumpkin Oatmeal Cookies will make you a fall baking lover in no time.

Using canned pumpkin excites me the most about fall baking, so you can imagine my utter dismay when I learned that there is possibly another pumpkin shortage this year.

Luckily I am randomly frugal and picked up a stockpile of canned pumpkin that was on sale last year after Thanksgiving. Yes, I said randomly frugal, meaning I have no qualms about shelling out the big bucks for fabulous boots and bags, but I clip coupons and refuse to pay over a dollar for toothpaste or shaving cream. Random, right?

After hearing of people hawking canned pumpkin on EBay, I decided to do a little research. Turns out, Libby is certain that there will be an ample supply of pumpkin puree this holiday season. Crisis averted…we can all take a deep breath, quit trolling EBay for pumpkin bargains and get into the kitchen to get our pumpkin oatmeal cookies on!

PUMPKIN SHORTAGE UPDATE 9/17/10: After quite a few comments and reader emails regarding the aforementioned pumpkin shortage, I decided to call Nestle {Libby Pumpkin} to get the details. I was informed that although crop volume is less than desirable due to weather conditions, they are hopeful that the supply will meet the demand. They informed me that Libby Pumpkin will be hitting the shelves at your local super markets as soon as the last week in September.

This Pumpkin Oatmeal Cookie recipe is simple and really packs some amazing pumpkin flavor. The addition of the white chocolate chips and dried cherries adds a depth of flavor and texture to an already stellar pumpkin oatmeal cookie. These are perfect in all the ways an oatmeal cookie should be; they’re moist, chewy, and full of flavor from the aromatic autumnal spices. In fact, my boss, Mike emailed me about these cookies stating, “These are quite possibly the best cookies…ever.” If you give these Pumpkin Oatmeal Cookies a try, definitely stop back and let us know if you love them as much as we do! Have a fabulous day and thanks so much for reading.

Pumpkin Oatmeal Cookies

Yield: 48 cookies

Ingredients:

2 cups all purpose flour
1 1/2 cups old-fashioned oats
1 teaspoon baking soda
1 1/2 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon kosher salt
1 cup (2 sticks) butter; 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 cherries; roughly chopped

Directions:

1. Preheat oven to 350 degrees F. Line your baking sheet with a silicone mat or parchment paper.

2. Combine flour, oats, baking soda, cinnamon, pumpkin pie spice and salt in medium bowl. Beat butter, brown sugar and granulated sugar in large mixer bowl until light and fluffy.

3. Add pumpkin, egg and vanilla extract; mix well. Add flour mixture; combine until all ingredients are incorporated. Fold in white chocolate chips and dried cherries.

4. Drop by rounded tablespoons onto prepared baking sheets.

5. 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:

- Cookies store well in an airtight container for up to three days.
- Get creative! Add in whatever strikes your fancy, I can imagine a variety of chocolates, nuts, and dried fruits will really make the flavors and textures of this cook truly amazing.


157 Responses to “Pumpkin Oatmeal Cookies”

  1. The Blue-Eyed Bakers — September 16, 2010 at 6:38 pm

    Haha we did the same thing! We have pumpkin stocked in the pantry…we couldn’t risk being without it! These cookies look awesome…white chocolate and dried cherries are so delicious together and adding pumpkin to anything is fine with us!

    • Vivian — October 29th, 2010 at 12:19 pm

      This recipe was one offered on the Cookie Carnival Challenge. I made a few changes, but added a link back to your page and gave you credit for the original recipe. Good cookie!

  2. Denise Hopkins — September 16, 2010 at 6:39 pm

    This looks awesome! Can’t wait to try it out!

  3. The Social Frog — September 16, 2010 at 7:09 pm

    You know, I have not been able to find canned pumpkin in forever. I had one can that I bought a long time ago and used it to make a pumpkin pie last week. I sure hope the stores start stocking it soon! I love baking in the fall.

  4. Anh — September 16, 2010 at 7:51 pm

    Wonderful use of pumpkin. I recently made a large batch of pumpkin puree and made a lot of mini pies. These cookies sound so good for the rest of the batch. Thank you, thank you!

  5. Lauren @ Crave. Indulge. Satisfy. — September 16, 2010 at 7:53 pm

    I am so ready to bake all things pumpkin! These cookies look amazing, love the addition of the white chocolate chips, I am going to have to give these a try!

  6. Kaitlin — September 16, 2010 at 8:55 pm

    These sound so amazing! Great photos, too – I’m really getting that fall vibe.

  7. Brooke (Baking with Basil) — September 16, 2010 at 9:20 pm

    I’m not going to lie – I went into a slight panic attack when you first said there might be a pumpkin shortage. Thank goodness for Libby setting us straight. :) Cookies look delish!! I never would have thought to put white chocolate with the pumpkin.

  8. Michelle — September 16, 2010 at 9:23 pm

    I am definitely baking these! I love pumpkin! I *just* got a KitchenAid mixer today for my birthday, and this could be the recipe that christens it! Thanks!

  9. Debbie — September 16, 2010 at 9:57 pm

    How did Libby’s set you straight. What did they tell you?

    • Jamie — September 17th, 2010 at 3:56 pm

      Debbie-
      I just personally spoke with Nestle re: the pumpkin shortage; check out the update here.
      -Jamie

  10. Joanne — September 16, 2010 at 10:00 pm

    I am all about pumpkin! I’d heard rumors of a pumpkin shortage so I’m so glad you dispelled them! Man do these cookies look good. I mean, pumpkin and white chocolate. No contest.

  11. Anne — September 17, 2010 at 4:26 am

    Sounds yummy! I think I’d swap the white chocolate for dark or semi-sweet, but I’m a chocoholic kind of gal – I love your description of yourself as randomly frugal – it’s so me too!

  12. joudie's Mood Food — September 17, 2010 at 6:22 am

    Hey this looks soo goooood! I love the combination of white chocolate and cherries. This sounds like something i could eat 100 of sitting on the sofa witha nice cup of tea. Gorgeous!

  13. Katrina — September 17, 2010 at 7:58 am

    These look absolutely perfect! I want them nowwwwww.

  14. Lora — September 17, 2010 at 8:23 am

    omg these are incredible. Love them. Yum

  15. Kaitlin D — September 17, 2010 at 8:47 am

    I looked on ebay for pumpkin too…way to expensive for a can of pumpkin! I check the stores every time I’m there.
    I heard that the pumpkin supply is supposed to be great this year due to the great weather we’ve had, at least in the northeast. They’re taking forever to stock the stores with it, I just may buy a sugar pumpkin and cook up some puree myself, these cookies look so good!

  16. avril — September 17, 2010 at 11:29 am

    Oh happiness! These cookies look so good! LOVE that you have oatmeal, pumpkin, white chocolate chips AND dried cherries in the recipe….full of yumminess! Fun to hear that your boss thought these were the “best cookies ever”! That must have made you day. :-)

  17. Sara DiVito — September 17, 2010 at 2:41 pm

    My local grocery stores have signs up that state there is a pumpkin shortage.

    • Jamie — September 17th, 2010 at 3:55 pm

      I just personally spoke with Nestle re: the pumpkin shortage; check out the update here.

  18. Pretty. Good. Food. — September 17, 2010 at 2:51 pm

    Yum! What a great Fall comfort cookie! Looks so good! Great photos! :)

  19. Barbara | VinoLuciStyle — September 17, 2010 at 3:06 pm

    Will have to try these! I already substitute raisins in oatmeal cookies with dried cranberries, mostly cause I love the color but the white chocolate too…yes, very definitely qualifies for a YUM!

  20. Amalia — September 17, 2010 at 3:08 pm

    Pumpkin pumpkin pumpkin! So yummy! These look great, im so giving them a try!

    -Amalia.

    http://buttersweetmelody.wordpress.com/

  21. Veronica — September 17, 2010 at 3:47 pm

    These sound scrumptious–a must try!

  22. Megan — September 17, 2010 at 4:01 pm

    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.

  23. Beth — September 17, 2010 at 4:05 pm

    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. :(

  24. Evan@swEEts — September 17, 2010 at 4:14 pm

    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!?

  25. RJ Flamingo — September 17, 2010 at 4:23 pm

    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!

  26. Sara — September 17, 2010 at 4:45 pm

    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!

  27. MAL — September 17, 2010 at 5:32 pm

    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!

  28. Camille — September 17, 2010 at 5:53 pm

    They look beautiful! I’m so happy to hear about the pumpkin! Definatley making these soon!

  29. Kelli @ The Corner Kitchen — September 17, 2010 at 8:04 pm

    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.

  30. Eliana — September 17, 2010 at 8:19 pm

    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 :)

  31. Lynn @ I'll Have What She's Having — September 17, 2010 at 8:51 pm

    I’m frugal in the same way. I choose to believe that in the long run I’m saving more money by only buying toilet paper when its on sale than by waiting for shoes to go on sale (what if they run out of my size!?)
    These cookies look amazing. I’ve got some cinnamon chips that have been waiting for a home, and I think they just found one. Thanks!

  32. Betty @ scrambled hen fruit — September 18, 2010 at 1:43 am

    Where have I been? I never even knew there was a pumpkin shortage. I had no trouble finding it last year, and I still have some left because I also “stock up” when I find things on sale. I love the addition of white chocolate and cherries in these! They sound yummy.

  33. JPolly — September 18, 2010 at 3:39 am

    Dried sour cherries, or sweet cherries? I too love the term “randomly frugal” and wish I had been with cans of pumpkin, I just opened my last can from last year…ohdearohmeohmy.

    • Jamie — September 18th, 2010 at 9:03 am

      I used sweet cherries, but I think sour cherries would be amazingly delicious!

  34. Krissipoo — September 18, 2010 at 6:25 am

    I hadn’t even heard about the shortage 
    I love making pumpkin pancakes though, might have to see if I can find some.

  35. Kimberly M. — September 18, 2010 at 8:55 am

    These look great Jamie! Do you think you could substitute the pumpkin for sweet potatoe?? I think I’ll try it!

  36. alison — September 18, 2010 at 10:14 am

    These look like the perfect cookie for a fall bake sale. I’m definitely going to try these out.

  37. Natasha @ Saved by the Egg Timer — September 18, 2010 at 10:42 am

    I can’t wait to try these, thinking of adding toasted pecans too! Thanks for the pumpkin update :)

  38. Cindy — September 18, 2010 at 3:49 pm

    This recipe looks fantastic! I am printing it now. FYI, my Aldi in Central Fl had tons of canned pumpkin. I think the price was .89 a can!!! I bought a bunch!

  39. newlywed — September 18, 2010 at 7:28 pm

    This looks awesome! I’m enjoying your early fall recipes very much!

  40. Michelle — September 18, 2010 at 10:36 pm

    Just pulled these out of the oven! (No shortage of pumpkin at my store, BTW). Can I gush? Wow!! So good! I plated up some and took them immediately to my neighbor! Thanks for the recipe! I’ll definitely make more to use up the rest of the can of pumpkin that I have left. (I could only find big cans.)

  41. Christine — September 18, 2010 at 10:57 pm

    Thank you very much for this recipe!! I made it today with some extra pumpkin I had they are soo yummy and soft! I ended up cutting out the dried fruit and using milk chocolate chips instead of white but they were still yummy! I also took a few and used up some extra cream cheese frosting and made Whoopie Pies!! My husband took most of them to church to share with the worship band he plays with and they loved it! Thank you again for all the wonderful recipes!!!

  42. SnoWhite — September 18, 2010 at 10:57 pm

    If the pumpkin shortage does happen to hit your area, you can substitute sweet potato in a pinch. We do it all the time b/c my husband is allergic to pumpkin! I’ve had success in every recipe we’ve tried.

  43. Tiffiny Felix — September 19, 2010 at 12:53 am

    First, these look so good! Anything with pumpkin can only go well, and I love the cranberries and white chocolate chips. Divine! Second, I’m so glad I haven’t been losing my mind! I’ve been wondering why I couldn’t find any canned pumpkin at the store…I’ll keep my fingers crossed! :)

  44. Tiffiny Felix — September 19, 2010 at 12:55 am

    K, I’m totally lame. They’re dried *cherries* NOT cranberries…sorry! ;)

  45. Kori — September 19, 2010 at 8:38 am

    Wow, I love pumpkin anything, and the combination with the cranberries and oats, sounds so good! Can’t wait to try these!

  46. Kori — September 19, 2010 at 8:39 am

    Oops, I just realized they’re cherries…that sounds even better! Yum!!!

  47. Elle @ Kitchen Gifts — September 19, 2010 at 6:12 pm

    Huh. This blog is turning out to be educational in so many ways! I hadn’t heard a thing about the pumpkin shortage, but it’s good to know that everything should be okay. Because, you know, you just have to have pumpkin pie in the fall.

    And I have to say that I’ve never tried pumpkin and oatmeal together, but these look too good not to try out.

    Thanks for sharing!

  48. Sara — September 20, 2010 at 1:58 am

    These cookies look so great! I love pumpkin and I”m glad to hear that Libby’s will be returning to the store shelves this year. Can’t wait to make these.

  49. odette hill — September 20, 2010 at 7:52 am

    I made these cookies. They were delicious. They were very moist. I put them in a container and they stuck together. Can you tell me why?

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