Oatmeal cookies always bring a comforting, nostalgic vibe, don’t they? I’ve been a fan of all kinds - no bake chocolate cookies, oatmeal cookies with banana, and breakfast cookies.
Today, I’m excited to share my latest favorite: Pumpkin Cranberry Oatmeal Cookies! Packed with pumpkin, spices, chewy oats, tart cranberries, and sweet white chocolate, they’re the perfect fall treat.
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Pumpkin Cranberry Oatmeal Cookies
I love experimenting with pumpkin puree, whether it’s in my protein balls, s'mores cookies, or pumpkin spice cookies.
If you’ve enjoyed these, get ready to fall in love with my latest creation—soft, chewy, and packed with an irresistible flavor combo that’s sure to become your new fall obsession.
Ingredients
- Butter - Use unsalted butter at room temperature for a soft, creamy texture. If you only have salted butter, reduce the added salt.
- Rolled oats - Old-fashioned rolled oats give the cookies a chewy texture. Quick oats can be used, but the texture will be softer.
- Pumpkin puree - Make sure to use plain pumpkin puree, not pumpkin pie filling, as the latter has added sugars and spices.
- Cranberries - Finely chop fresh or dried cranberries for bursts of tartness in every bite.
- White chocolate chips - You can substitute white chocolate chips with chopped white chocolate for a more rustic texture. Adjust the quantity based on your sweetness preference.
📋 You can find the full ingredient list in the Recipe Card below the article.
How To Make Cranberry Oatmeal Cookies
- Preheat the oven - Set the oven to 350°F and line two large baking sheets with parchment paper. Set aside.
- Mix dry ingredients - In a medium bowl, whisk together the flour, oats, baking soda, salt, cinnamon, and pumpkin pie spice. Set aside.
- Cream the butter and sugars - In a large bowl, beat the softened butter, granulated sugar, and brown sugar until creamy and well combined.
- Add wet ingredients - Mix in the egg and vanilla extract until fully incorporated. Then, add the blotted pumpkin puree to remove excess moisture and mix until smooth.
- Combine wet and dry ingredients - Gradually mix the dry ingredients into the wet ingredients until just combined. The dough will be thick and sticky, which is normal.
- Fold in mix-ins - Gently fold in the cranberries and white chocolate chips (or chopped white chocolate).
- Shape the cookies - Using a cookie scoop, drop about 2 heaping tablespoons of dough per cookie onto the prepared baking sheets, spacing them about 2 inches apart. Lightly flatten each dough ball with your fingers or the back of a spoon.
- Bake - Bake for 14-15 minutes, or until the edges are golden brown and the cookies are set. Allow them to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Tips
- Blot the pumpkin. Pumpkin puree tends to have a lot of moisture, so make sure to blot it with a paper towel before adding it to your dough. This helps keep the dough from getting too wet and ensures the cookies bake up perfectly.
- Cookie scoop. If you haven’t already invested in a cookie scoop, now’s the time! It helps keep your cookies uniform in size, which is key for even baking. It’s also a life-saver if you have little ones helping in the kitchen.
- Customize your mix-ins. While I love the combination of cranberries and white chocolate in these cookies, feel free to swap the cranberries for raisins, chopped nuts, or even chocolate chips. The pumpkin flavor pairs well with just about anything!
Freezing And Storing Instructions
- To Store. These Pumpkin Cranberry Oatmeal Cookies stay soft and fresh for about 3-4 days when stored in an airtight container at room temperature. They make the perfect treat to bake ahead of time and have ready for when a craving strikes!
- To Freeze. If you’d like to make these cookies in advance, you can freeze the dough. Shape the dough into cookie balls, place them on a baking sheet in a single layer, and freeze for about 1-2 hours. Once frozen, transfer the dough balls to a zip-top bag and store them in the freezer for up to 3 months. When you’re ready to bake, no need to thaw—just add an extra minute or two to the baking time.
- You can also freeze the baked cookies for up to 3 months. Simply let them cool completely, then store in a freezer-safe container. When you're ready to enjoy, just thaw them at room temperature or warm them up in the oven for a few minutes.
More Cookie Recipes
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Recipe Card
Pumpkin Cranberry Oatmeal Cookies
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INGREDIENTS
- 1 cup all purpose flour
- ½ cup (1 stick) unsalted butter, room temperature
- 1 ½ cups old-fashioned rolled oats
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- ¼ cup granulated sugar
- ½ cup brown sugar, packed light or or dark
- 1 egg, room temperature
- 1 teaspoon pure vanilla extract
- ⅓ cup pumpkin puree, not pumpkin pie filling, blotted to remove extra moisture
- ¾ cup fresh or dried cranberries, chopped finely
- ¼-½ cups white chocolate chips or white chocolate, chopped finely
INSTRUCTIONS
- Preheat the oven to 350°F and line two large baking sheets with parchment paper. Set aside.
- In a medium bowl, whisk together oats, flour, baking soda, salt, cinnamon, and pumpkin pie spice. Set aside.1 cup all purpose flour, ½ cup (1 stick) unsalted butter, 1 ½ cups old-fashioned rolled oats, ½ teaspoon baking soda, ½ teaspoon ground cinnamon, 1 teaspoon pumpkin pie spice, ¼ teaspoon salt
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar until combined and creamy.½ cup (1 stick) unsalted butter, ¼ cup granulated sugar, ½ cup brown sugar
- Add the egg and vanilla extract to the butter mixture, mixing until fully combined. Then, add the blotted pumpkin puree (to remove excess moisture) and mix until smooth.
- Gradually mix the dry ingredients into the wet ingredients until just combined. The cookie dough will be thick and sticky—this is totally normal!
- Gently fold in the cranberries and white chocolate chips (or chopped white chocolate).¾ cup fresh or dried cranberries, ¼-½ cups white chocolate chips or white chocolate
- Using a cookie scoop, scoop out dough (about 2 heaping tablespoons per cookie) and place them about 2 inches apart on the prepared baking sheets. Lightly flatten each ball of dough with your fingers or the back of a spoon.
- Bake for 14-15 minutes or until the edges are golden brown and the cookies are set. Remove from the oven and allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
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NUTRITION
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Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
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