Name: Recipe "Pumpkin Oatmeal Cookies with Dried Cranberries & Chocolate Chips"
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Ingredients: 2 cup all-purpose flour; 1 tsp baking soda; 1.5 tsp ground cinnamon; 0.25 tsp ground ginger; 0.125 tsp ground nutmeg; 0.125 tsp ground allspice; 0.125 tsp ground cloves; 0.5 tsp kosher salt; 1 cup unsalted butter (room temperature); 1 cup packed light brown sugar (packed); 1 cup granulated sugar; 1 cup pure pumpkin puree; 1 large egg; 1 tsp vanilla extract; 1.5 cup old-fashioned oats; 1 cup semi-sweet chocolate chips; 1 cup dried cranberries

Popular picks worth a look: Crispy Chocolate Chip Oatmeal Cookies, Cowboy Cookies, and Nutella Drop Biscuits.

How These Pumpkin Oatmeal Cookies Became My Fall Obsession

I made these pumpkin oatmeal cookies a few weeks ago. I’ve been eager to share them. I know I’ve been on a pumpkin kick this year. But these cookies are special. They have all my favorite fall flavors. Pumpkin, oats, spices, dried cranberries, and chocolate chips. I love them fresh from the oven. But my favorite way is frozen. I hid a bag in the back of the freezer. I hoped to forget about them. That didn’t work. I caved. Now I’m hooked. The bag is almost empty. I’ll be sad when it’s gone. I’m already planning another batch for Thanksgiving. Turkey needs cookies too.

Why You’ll Love These Pumpkin Oatmeal Cookies

The blend of brown and granulated sugar gives these cookies a soft, chewy center.
Dried cranberries add a tart burst that balances the sweet chocolate chips.
The warm spices (cinnamon, ginger, nutmeg, allspice, cloves) make them taste like autumn in every bite.

Key Ingredients for Pumpkin Oatmeal Cookies

Pumpkin puree: Use pure pumpkin puree, not pumpkin pie filling. The filling has added sugar and spices that will change the flavor and texture of the cookies.
Old-fashioned oats: They give the cookies a hearty, chewy texture. Quick oats will make them softer, but old-fashioned are best for this recipe.
Spice blend: The combination of cinnamon, ginger, nutmeg, allspice, and cloves creates a warm, complex fall flavor. Make sure your spices are fresh for the best result.

Kitchen Tools for Pumpkin Oatmeal Cookies

Large baking sheet
Parchment paper or silicone baking mat
Medium mixing bowl
Large mixer bowl
Electric mixer (stand or hand-held)
Wire cooling rack
Cookie scoop (optional, but helps with even sizing)

Tips for Making the Best Pumpkin Oatmeal Cookies

The dough will be soft and sticky because of the pumpkin. That’s normal. Use a cookie scoop or two spoons to drop rounded tablespoons onto the baking sheet. Don’t try to roll them into balls. Bake just until the edges are lightly browned. The centers will look a little soft. They’ll set as they cool on the sheet for 2 minutes. That short rest is important for the texture. If you overbake, the cookies will be dry.

Expert Tips for Perfect Pumpkin Oatmeal Cookies

Start with butter that’s softened but not melted. Let it sit at room temperature for about 30 minutes. If it’s too soft, the cookies will spread too much. Also, use fresh spices. Old cinnamon loses its punch. The five-spice blend is what makes these cookies taste like fall. If your spices are old, consider buying new ones for this batch.

Tips for Chewy Pumpkin Oatmeal Cookies

The brown sugar and pumpkin both add moisture, which helps keep these cookies soft and chewy. The oats also contribute a hearty texture. That’s why this recipe works so well for chewy cookies. The combination of sugars and pumpkin ensures they stay tender for days.

If you want to change things up, try swapping the dried cranberries for raisins or chopped dried cherries. White chocolate chips work well in place of semi-sweet. For extra crunch, fold in 1/2 cup of chopped pecans or walnuts. To make these cookies dairy-free, use a plant-based butter substitute. The texture may vary slightly, but they’ll still be delicious.

Serving Suggestions for Pumpkin Oatmeal Cookies

These cookies are great on their own with a cold glass of milk. For a dessert, sandwich two cookies with a scoop of vanilla ice cream. They also fit right in on a Thanksgiving dessert table. Serve them alongside pumpkin pie or pecan pie for a cookie option.

How to Store Pumpkin Oatmeal Cookies

Store these cookies in an airtight container at room temperature. They will stay fresh for up to 5 days. If you want them to stay extra soft, add a slice of bread to the container. The bread will absorb excess moisture and keep the cookies chewy.

How to Freeze Pumpkin Oatmeal Cookies

These cookies freeze beautifully. Place them in a single layer on a baking sheet and freeze until solid. Then transfer to a freezer bag or container. They will keep for up to 3 months. You can eat them straight from the freezer, or let them thaw at room temperature for 10 minutes.

Best Ways to Reheat Pumpkin Oatmeal Cookies

To reheat, place cookies on a baking sheet in a 300°F oven for 5 minutes. Or microwave for 10-15 seconds. The oven method helps restore the crisp edges. But honestly, these cookies are delicious at room temperature or even frozen.

Pumpkin Oatmeal Cookies FAQs

Can I use pumpkin pie spice instead of individual spices?

Yes, you can substitute 2 teaspoons of pumpkin pie spice for the cinnamon, ginger, nutmeg, allspice, and cloves. The flavor will be slightly different but still delicious. Make sure your pumpkin pie spice is fresh for the best taste.

Can I use quick oats instead of old-fashioned oats?

Quick oats will work, but the cookies will be less chewy and have a softer texture. Old-fashioned oats give a heartier chew. If you only have quick oats, the cookies will still taste good, just with a different texture.

Why did my cookies turn out flat?

Flat cookies can happen if the butter was too soft or melted, or if the dough was overmixed. Make sure your butter is softened but not melted. Also, measure your flour correctly by spooning it into the cup and leveling it off. Too little flour can cause spreading.

Can I freeze the cookie dough?

Yes, you can freeze the dough. Scoop it into balls and place on a baking sheet. Freeze until solid, then transfer to a freezer bag. Bake from frozen, adding 1-2 minutes to the baking time. This is a great make-ahead option.

Recipe

Pumpkin Oatmeal Cookies with Dried Cranberries & Chocolate Chips

You will love these pumpkin cookies, they are a fall favorite!

easyVegetarian

20 min

Prep Time

12 min

Cook Time

32 min

Total Time

Servings

Snack

Course

American

Cuisine

218 kcal

Calories

Ingredients

Servings

2 cup all-purpose flour
1 tsp baking soda
1.5 tsp ground cinnamon
0.25 tsp ground ginger
0.125 tsp ground nutmeg
0.125 tsp ground allspice
0.125 tsp ground cloves
0.5 tsp kosher salt
1 cup unsalted butter, room temperature

1 cup packed light brown sugar, packed
1 cup granulated sugar
1 cup pure pumpkin puree
1 large egg
1 tsp vanilla extract
1.5 cup old-fashioned oats
1 cup semi-sweet chocolate chips
1 cup dried cranberries

Instructions

1
Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
2
In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, allspice, cloves, and salt. Set dry ingredients aside.
3
In a large mixer bowl, beat butter, brown sugar and granulated sugar until light and fluffy. Add pumpkin, egg, and vanilla extract. Beat until combined. Gradually add flour mixture and mix until ingredients are incorporated.

4
Stir in oats, chocolate chips, and dried cranberries. Drop cookie dough by rounded tablespoons onto prepared baking sheet.
5
Bake cookies for about 12 minutes or until cookies are lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Nutrition (per serving)

218kcal

Calorie breakdown

Protein6%15 kcal

Fat35%81 kcal

Carbohydrates59%140 kcal

How this was calculated — 17 of 17 ingredients matched

all-purpose flourFlour, wheat, all-purpose, enriched, bleached1757 kcal

baking sodaLeavening agents, baking soda0 kcal

ground cinnamonCinnamon buns, frosted (includes honey buns)34 kcal

ground gingerGinger root, raw1 kcal

ground nutmegOil, nutmeg butter6 kcal

ground allspiceSpices, allspice, ground2 kcal

ground clovesSpices, cloves, ground2 kcal

kosher saltSalt, table0 kcal

unsalted butterButter, salted1721 kcal

packed light brown sugarSugars, brown912 kcal

granulated sugarSugars, granulated924 kcal

pure pumpkin pureePumpkin, raw62 kcal

large eggEgg, whole, raw, fresh1 kcal

vanilla extractVanilla extract14 kcal

old-fashioned oatsOat bran, raw886 kcal

semi-sweet chocolate chipsChocolate, dark, 60-69% cacao solids1390 kcal

dried cranberriesCranberry, low bush or lingenberry, raw (Alaska Native)132 kcal

Serving size ≈ 64 g · 36 servings

Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.

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Keyword: chocolate chip, cookie, cranberry, fall, nutFree, oatmeal, Oven Baked, pumpkin, vegetarian

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