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Pumpkin Oatmeal Cookies

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.

Four pumpkin oatmeal cookies stacked next to a glass of milk

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!

Pumpkin oatmeal cookies scattered on a wire cooling rack with a glass of milk in the background

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
Ingredients for pumpkin oatmeal cookies arranged on a marble countertop

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.

Dry ingredients for pumpkin oatmeal cookies being whisked together in a white bowl on a marble countertop

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!

Butter and sugar for pumpkin oatmeal cookies creamed together in a white bowl

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.

Spatula stirring together pumpkin oatmeal cookie dough in a white mixing bowl

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. 

Pumpkin oatmeal cookie dough portioned onto a parchment-lined baking sheet, ready to bake

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.

Freshly baked pumpkin oatmeal cookies on a parchment-lined baking sheet

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.

Three pumpkin oatmeal cookies on a cream-colored plate. One cookie has a bite taken out of it

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 cooling on a wire rack on a marble countertop
Three pumpkin oatmeal cookies on a cream-colored plate. One cookie has a bite taken out of it

Pumpkin Oatmeal Cookies

Yield: 5 dozen cookies
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes

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.

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 cranberries

Instructions

  1. Preheat oven to 350 degrees F. Line baking sheets with a silicone mat or parchment paper.
  2. 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.
  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 cranberries.
  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

You can replace the dried cranberries with 1 cup of chopped dried cherries.

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Nutrition Information
Yield 60 Serving Size 1 cookie
Amount Per Serving Calories 74Total Fat 1gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 0gCholesterol 4mgSodium 37mgCarbohydrates 15gFiber 1gSugar 10gProtein 1g

Did you make this recipe?

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Mary

Sunday 15th of October 2017

Loved the flavor, they were amazing. However I followed the recipe exact and thy were a little soft and sticky. I baked them for 14 mins and dried in racks. When I went to store them I had to use wax paper in between and the cookies stuck to that as well. Has anyone else had this problem? 

Celeste

Saturday 15th of November 2014

These are amazing - - this is my new staple fall cookie recipe. Thanks for sharing!

Jamie

Sunday 16th of November 2014

Celeste- Thanks for stopping by!

-Jamie

Annette

Friday 24th of October 2014

I just got done baking these cookies and they are really good. That is coming from someone who is not to big on pumpkin. They didn't spread out as I expected and I used my handy dandy cookie scooper. It's all good cuz their good!

Jamie

Monday 27th of October 2014

Annette- I am so glad you found success with the cookie recipe! Thanks for dropping by.

-Jamie

Melanie

Wednesday 20th of November 2013

These were amazing! I brought them to a party and people raved about them! I substituted the cherries with dried cranberries.

Kathy

Tuesday 12th of November 2013

Delicious!!!!! I have made these several times, and they are now a family favorite.

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