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


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


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.


- 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. Erica — October 29, 2011 at 12:09 pm

    I just made these cookies last night and I can confirm they are FANTASTIC. Soft, slightly chewy, pumpkiny, and chock filled with chocolate chip goodness!
    Thanks for the recipe!


  2. Aliesha — November 8, 2011 at 8:44 pm

    I just made these tonight and they turned out great! I used craisins instead of cherries. They are so soft and chewy, and the recipe made 51 nice-sized cookies (I baked them for 13 minutes). Thanks for this great recipe!


  3. Sara — November 15, 2011 at 7:33 pm

    I’m excited to make these for a holiday cookie exchange, but I am curious as to if you can freeze them and how to keep them longer than 3 days in a container?

    I’m a newbie baker…a little help or suggestions please :)


    • Jamie — November 17, 2011 at 8:07 pm

      I have never frozen these cookies, but I think they would be fine! I hope you enjoy them!

  4. Stef — November 30, 2011 at 12:49 am

    Made these tonight (substituted cranberries for the cherries) and at first I thought the dough was a little wet but I went ahead and baked a batch and they were perfect! Absolutely delicious with such an incredible smell. Thanks & happy holidays!


  5. Sarah — December 1, 2011 at 10:25 pm

    These cookies were great! I couldn’t believe how flavorful they were – and an easy recipe! I used dried cranberries and butterscotch chips for a little switch up, and they turned out great. My office will thank me at our holiday potluck tomorrow :)


  6. Ky — December 2, 2011 at 6:48 pm

    I changed a few things… I swapped the flour and oats amount and a tablespoon of pumpkin pie spice, instead of cherries, cranberries and almonds chopped up, instead of white, I used semi-chocolate and marshmallows . They came out great and moist. I doubled the recipe and made bars as well as cookies.


  7. Maria — December 13, 2011 at 12:57 pm

    I made these this past weekend and substituted the dried cherries for dried cranberries. They were a huge hit! The perfect Sunday morning cookie.


  8. Amanda — February 20, 2012 at 4:42 pm

    These are AWESOME! I only used 1 1/4 sticks of butter, and used a whole can of pumpkin, to make it a bit healthier (and so I didn’t waste the rest of the pumpkin). I also added an extra egg and some coconut, and it was delicious.


  9. SimplyBakes — August 21, 2012 at 8:13 am

    omg these look delicious! So pretty too! I NEED TO MAKE THEM RIGHT NOW!:D


  10. Melissa — September 3, 2012 at 8:25 pm

    Made these for the kid’s lunch boxes. Delicious! I did change a few things…added extra pumpkin spices, added nutmeg, 1/2 teaspoon or less. Added fresh grated Ginger, only used 1 stick of butter and replaced the second stick with same amount of applesauce. Instead of chocolate chips I addred granola just before spooning onto cookie sheet, sunflower seeds, flax seeds, raisins and dried cherries. Awesome; and the kids love them.


    • Jamie — September 4, 2012 at 3:49 pm

      I am so glad to hear you enjoyed the pumpkin oatmeal cookies – your adaptation sounds fantastic. Thanks for coming back and letting us know the recipe was a success in your kitchen! Have a great day.

  11. Ingrid — September 9, 2012 at 5:11 pm

    MMMMmmm these were so good. I made them with roast pumpkin and dried cranberries and they turned out perfect. They disappeared pretty quickly though so I might have to make them again soon ^^

    Pictures here


    • Jamie — September 9, 2012 at 8:08 pm

      I am so glad you enjoyed the cookies! Thanks so much for coming back and telling us your thoughts on the recipe. Have a great week!

  12. deanna — September 25, 2012 at 4:32 pm

    Just made them today. I used dried cranberries instead of cherries. These are probably the BEST cookie I have ever had!!!


  13. Carla — September 30, 2012 at 8:21 pm

    Hi there! I just made these cookies with a twist – they were perfect! Thanks for an awesome recipe, perfect for fall :)



    • Jamie — October 1, 2012 at 7:06 pm

      I am so happy to hear you enjoyed the recipe – thanks so much for stopping by and leaving your feedback! Have a great day!

  14. Ashley — October 2, 2012 at 9:35 pm

    THANK YOU! I saw this recipe on Pinterest and just had to try it! Love the autumn flavors – I added walnuts and used dried cherries. I also used *a tad* more white chocolate chips. I posted my version (crediting you) on my blog: http://pinterestexperiment.wordpress.com/2012/10/02/recipe-oatmeal-pumpkin-cookies-with-white-chocolate-chips-dried-cherries-walnuts


  15. Megan — October 8, 2012 at 7:46 pm

    I also saw this on Pinterest, and I had to check it out. I always love a good cookie recipe, and these are great to enjoy with a cup of coffee. Perfect fall snack!

    In the event there is another pumpkin shortage, I have made similar cookies in the past using pumpkin flavor Jell-O pudding and removing the granulated sugar. It gives the same creamy, pumpkin flavor.


  16. Galina — October 16, 2012 at 11:28 am

    I have made these cookies yesterday and they are good for most part. They would be much better without chocolate chips. The taste of chocolate distracts from the wonderful taste of cookies. This is one case when less is more. I aslo substituted one cup of regular flour for whole grain pastry flour and used Splenda for sugar. They turned out GREAT. I will definitely make them again, but wothout the chocolate.


    • Jamie — October 17, 2012 at 10:19 pm

      I am so happy to hear you enjoyed the recipe – thanks for stopping by and leaving your feedback! Have a great day.

  17. Carissa — October 18, 2012 at 11:06 pm

    So delicious! I bought a new tin of pumpkin just to try it out, and so happy I did :)


  18. Haley — October 19, 2012 at 5:39 pm

    I have to admit, I was a bit skeptical about these cookies at first, but I just made them and they were amazing!! I love trying new things and flavors thank you for these!!!


    • Jamie — October 22, 2012 at 7:31 pm

      I am so happy to hear that you enjoyed the recipe – thanks for stopping by and leaving your feedback! Have a great day.

  19. Radmila — October 25, 2012 at 4:50 am

    I’ve made them and they are sooo yummy!!!!
    Thank you for sharing this recipe with us!
    Best wishes from Serbia!


    • Jamie — October 26, 2012 at 6:14 pm

      I am so happy to hear you enjoyed the recipe, thanks so much for stopping by and leaving your feedback!

  20. Katy — November 6, 2012 at 11:22 am

    Swoon! I made these this weekend (halved the recipe and substituted an additional 1/4 cup of pumpkin for the 1 egg called for). Oh my sweet Lord, these have possibly become my new favorite cookie. So moist, so chewy, and so flavorful! Plus, the few that made it past the first day became even more fragrant and moist overnight. Thank you! :o)


    • Jamie — November 6, 2012 at 3:38 pm

      I am so happy to hear you enjoyed the recipe! Thanks so much for stopping by and leaving your feedback – have a great day!

  21. Sadia Khan — November 11, 2012 at 11:18 pm

    How do I adjust a cookie recipe without oatmeal and chocolate chips? Can I add a half of evaporated cane sugar and a half of brown sugar instead of one cup of brown sugar? How much should I add walnuts to substitute chocolate chips?



  22. Kate — November 15, 2012 at 10:21 pm

    I just got all of these cooled and out of the oven. My husband has several buddies over tonight and they all have commented that they’re amazing! They all think I’m a great baker now, too bad it’s just a great recipe! Thanks so much for sharing this!


    • MBA — November 18, 2012 at 10:16 am

      I am so glad you enjoyed the recipe. Thanks for stopping by and providing your feedback – have a great day!

  23. Missey — November 18, 2012 at 10:41 pm

    I was SO excited to make these and after a HUGE grocery shopping trip, I came home to realize that the Pumpkin I THOUGHT I had in the pantry was NOT there:( So, I changed the recipe a bit and thought it would be fun to share:)

    Surprise….Banana Split Cookies!
    Same ingredients, minus the pumpkin, pumpkin spice and white chocolate chips
    Added 2 bananas, another 3/4-1c oatmeal, milk chocolate chips (keep the cherries).


  24. JW — November 20, 2012 at 5:02 pm

    Used cranberries instead of cherries….yummy!!


  25. Amy A. — November 21, 2012 at 8:58 pm

    Oh my GOODNESS these are delicious!!! So soft and fluffy in the middle, chewy around the edges, and the white chocolate and cherries work PERFECTLY together!! I can’t wait to show these off tomorrow to my fiance’s family :D

    Also made a batch with dark chocolate chips instead of the white. We’ll see how many cookies actually make it to Granny’s house tomorrow…


    • MBA — November 21, 2012 at 9:51 pm

      I am so glad you enjoyed the recipe. Thanks for stopping by and providing your feedback – have a great day!

  26. Tiffany — December 16, 2012 at 2:35 pm

    Getting ready to make w dried cranberries


  27. Phileppa — March 2, 2013 at 2:47 am

    Here in Australia we don’t have tinned pumpkin so wondering if mashed pumpkin will do and, what does pumpkin spice have in it?


  28. josie — September 22, 2013 at 4:04 pm

    I’m not a big fan of oatmeal cookies but adding pumpkin to the mix makes this recipe super yummy. I didn’t have chocolate chips (will add next time, yummm!) So I added cranberries and walnuts. I love this recipe. Thank you.


    • Jamie — September 22, 2013 at 7:31 pm


      I’m so happy that you enjoyed the recipe! Cranberries and walnuts in the cookies sound so good! Have a great day!


  29. Brandi — September 29, 2013 at 7:53 pm

    Wondering if you or anyone has tired these Gluten Free. I think it should be an easy sub but just curious. I make a great Oatmeal white choco cran cookies- not gluten free and I am looking for a replacement. Thanks for the recipe.


    • Jamie — September 30, 2013 at 9:59 am


      I haven’t tried it gluten free myself but, if you make them please come back and let us know what kind of flour you used and how you liked the recipe. Thank you so much for following MBA and have a great day!


  30. tara — October 10, 2013 at 1:40 pm

    hey what sized can of pumpkin? 15oz or the large one????


    • Jamie — October 16, 2013 at 10:37 am


      It actually just calls for a cup of pumpkin puree. Thanks so much for stopping by and have a wonderful day!


  31. Kathy — November 12, 2013 at 6:27 pm

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


  32. Melanie — November 20, 2013 at 4:12 pm

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


  33. Annette — October 24, 2014 at 1:39 pm

    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 — October 27, 2014 at 12:16 pm

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


  34. Celeste — November 15, 2014 at 5:37 pm

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


    • Jamie — November 16, 2014 at 3:46 pm

      Thanks for stopping by!



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