Soft and Comforting Pumpkin Oatmeal Cookies

Servings: 24 cookies serving(s)

Prep time: 15 minutes

Total time: 30 minutes

Cooking time: 15 minutes

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Easy pumpkin oatmeal cookies are loaded with oats, dried cranberries & chocolate chips.

Easy pumpkin oatmeal cookiesA good old fashioned oatmeal cookie is hard to find. The kind of oatmeal cookie that’s thick and soft and can fill you up. The kind of cookie that feels substantial and a little bit healthy.

That’s why I used to choose them at the university cafeteria —oatmeal raisin cookies were always bigger than the chocolate chip cookies, a better value for my student budget.

 

The oatmeal raisin cookies that I recall eating didn’t have pumpkin in them but it makes a delicious addition. The pumpkin adds great texture and is a natural with the spice blend.

Tips:

  • If you have premixed pumpkin pie spice on hand feel free to replace the spices called for in this recipe with your blend (a total of 3 1/2 tsp.).
  • You can replace the chocolate chips and/or cranberries with any extras that you’d like (pumpkin seeds, sunflower seeds, chopped dates, almonds or walnuts.)
Print

Soft and Comforting Pumpkin Oatmeal Cookies

Easy pumpkin oatmeal cookies

Easy pumpkin oatmeal cookies are loaded with oats, dried cranberries & chocolate chips.

  • Author: Bridget Oland
Scale

Ingredients

  • 2 1/4 cups all-purpose flour, spooned in
  • 1 1/2 cups old-fashioned rolled oats
  • 1 tsp. baking soda
  • 2 tsp. cinnamon
  • 1 tsp. ginger
  • ¼ tsp. nutmeg
  • ¼ tsp. allspice
  • 1/2 tsp. salt
  • 1/2 cup butter, melted
  • 1/2 cup oil
  • 1/4 cup Crosby’s Fancy Molasses
  • 3/4 cup brown sugar
  • 1/2 cup sugar
  • 1 egg yolk
  • 3/4 cup pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla
  • ¾ cup chocolate chips
  • ¾ cup dried cranberries

Instructions

  1. Preheat oven to 350 F.
  2. In a large bowl, whisk flour, rolled oats, baking soda, spices, and salt.
  3. In a medium bowl whisk the melted butter and oil with molasses, brown sugar, and white sugar.
  4. Whisk in the egg yolk then the pumpkin and vanilla. Mix until well combined.
  5. Add pumpkin mixture to bowl of dry ingredients and stir until combined.
  6. Stir in chocolate chips and cranberries. (You will have a thick, sticky dough.)
  7. Drop dough by the spoonful (2-3 Tbsp.) onto a parchment-lined baking sheet.
  8. Bake for about 15 minutes or until cookies feel set in the centre.
  9. This is a soft cookie. If you’d like them a bit firmer bake them longer.

Notes

If you loved this recipe please let us know in the comments below. Be sure to give it a star rating too. Thanks!

pumpkin oatmeal cookies

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14 thoughts on “Soft and Comforting Pumpkin Oatmeal Cookies

  1. BARB says:

    must try; love pumpkin; molasses and oatmeal.

    1. anne boudreau says:

      beautiful cookies made them today

  2. Donna Crozier says:

    Going to try these – made the ginger pumpkin ones and first time doubled the recipe and then I made them again all within 3 days at Thanksgiving, wonderful cookie. I belong to a Chapter TOPS(Take Off Pounds Sensibly) and all the members had a sample at our meeting last Wednesday; now sharing the recipe with them this week.

    1. Hi Donna, Great that the odd cookie treat suits your meal plan. I loved how these cookies can be filling as well as tasty.

  3. Irene Dacey says:

    I use your molasses in lots of things. Loved it for years.

  4. Darlene Barton says:

    Pumpkin and Molasses Cookies, made them today and they are some delicious. I put some cream cheese frosting on the top.. Yummy..

    1. Hi Darlene, Oh frosting, what a wonderful idea!

  5. Leona says:

    Hi, I order a cookbook and I still have not receive it ,I was wondering when I will receive it as I want to start baking before the holiday. I wanted the one that you mail, Thank you I will wait patiently.

  6. Judy says:

    I am looking forward to making this recipe but I am not a fan of chocolate, Could I substitute more cranberries instead? Thanks

    1. Hi Judy, Yes, you can substitute all sorts of things, from raising to different nuts and seeds. Enjoy.

  7. Sylvia Knight says:

    I too ordered a hard copy recipe book months ago and have not yet received it!

  8. BAY MAC says:

    I KNOW THIS COOKIE WILL BE A WINNER BEFORE I EVEN
    TRY THE RECIPE.
    THANK YOU FOR SHARING

  9. Carole knopp says:

    Why just an egg yolk? Can i use the whole egg?

    1. Bridget Oland says:

      Hi Carol, Adding just the yolk keeps these cookies a little thicker than they’d be if you put the whole egg in.

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