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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

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

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
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Pumpkin Oatmeal Cookies

By: Jamie Lothridge
4.32 from 25 votes
Prep: 20 minutes
Cook: 12 minutes
Total: 32 minutes
Servings: 5 dozen 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.

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 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 

  • 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.

Video

Notes

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

Nutrition

Serving: 1cookie, Calories: 74kcal, Carbohydrates: 15g, Protein: 1g, Fat: 1g, Saturated Fat: 1g, Cholesterol: 4mg, Sodium: 37mg, Fiber: 1g, Sugar: 10g

Nutrition information is automatically calculated, so should only be used as an approximation.

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161 Comments

  1. odette hill says:

    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?

  2. Sara says:

    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.

  3. Elle @ Kitchen Gifts says:

    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!

  4. Kori says:

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

  5. Kori says:

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

  6. Tiffiny Felix says:

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

  7. Tiffiny Felix says:

    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! :)

  8. SnoWhite says:

    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.

  9. Christine says:

    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!!!

  10. Michelle says:

    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.)