Soft and Comforting Pumpkin Oatmeal Cookies
Easy pumpkin oatmeal cookies are loaded with oats, dried cranberries & chocolate chips.
A 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. The pumpkin adds great texture and is 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.)
Soft and Comforting Pumpkin Oatmeal Cookies
Easy pumpkin oatmeal cookies are loaded with oats, dried cranberries & chocolate chips.
Ingredients
Scale
- 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
- Preheat oven to 350 F.
- In a large bowl, whisk flour, rolled oats, baking soda, spices, and salt.
- In a medium bowl whisk the melted butter and oil with molasses, brown sugar, and white sugar.
- Whisk in the egg yolk then the pumpkin and vanilla. Mix until well combined.
- Add pumpkin mixture to bowl of dry ingredients and stir until combined.
- Stir in chocolate chips and cranberries. (You will have a thick, sticky dough.)
- Drop dough by the spoonful (2-3 Tbsp.) onto a parchment-lined baking sheet.
- Bake for about 15 minutes or until cookies feel set in the centre.
- 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!
Julie
Great recipe! I used stone ground WW flour (used 1/2c more because I didn’t specifically actually measure my roasted squash) and used dried pears and pumpkin seeds instead of the cranberries and chocolate chips. Yum!
Debbie
Great recipe. Going to be a family favourite
Brenda Philip
The are very good cookies! I skipped the white sugar and added the entire egg. They were wonderful. Thank you.
Janean Wida
I am interested in more info. How can I contact you?
Crosby Molasses
Hello Janean, here is our contact page
Maggie
These are delicious! I’m terrible at following recipes to the letter but really did my best while making this one. Even spooned the flour (sort of) which I NEVER do! The only alteration I made was to use pumpkin seeds instead of chocolate chips because I love pumpkin seeds and although I love chocolate too … wasn’t feeling it with the pumpkin.
I ended up on the email list somehow and have been intrigued by the recipes but this is the first one I’ve tried. Now that baking season is here I think I’ll try a whole lot more!
Crosby Molasses
Thanks for sharing Maggie and thank you for trying our recipes!
Barb M
I made these today. I used Terra Beata dried cranberries from Terra Beata Farms in Lunenburg, NS. I used a smaller scoop so they weren’t as big as in the picture. The yield was 3 dozen cookies and they are absolutely delicious!!!
Samia Elhawary
Very interesting recipe . I will try it today since I got fresh pumpkin,
Elizabeth
Glad to have found this yummy recipe. Super moist, soft and not overly sweet cookies. Pumpkin not super overwhelming. Recipe very forgiving with adding loads of other items – sunflower seeds, etc
Kathy
These cookies are absolutely delicious! I will be making again for sure.
bev holland
these cookies are so delicious- the molasses make them rich and moist, also pumpkin seeds and cranberries are chewy.. Ymmy, yummy, yummy
Barbara Claridge
Perfect Pandemic Cooky treat. I made a double batch and substituted sultana raisins for craisins. My husband made a third of the batch into larger cookies and the rest into smaller ones for times when a smaller treat will suffice. Will freeze some for the next visit of our grandson. Smaller cookies cooked to 195 degrees on a Thermapro in 15 minutes; larger cookies cooked to 185 degrees in 17 minutes. Delicious.
Barbara Claridge
Terrofoc cookies. Doubled the batch and made many smaller than ws suggested. Having teo instewd of one large cooky works for thus household. Will make again.
Barbara Claridge
Perfect Pandemic Cooky treat. I made a double batch and substituted sultana raisins for craisins. My husband made a third of the batch into larger cookies and the rest into smaller ones for times when a smaller treat will suffice. Will freeze some for the next visit of our grandson. Smaller cookies cooked to 195 degrees on a Thermapro in 15 minutes; larger cookies cooked to 185 degrees in 17 minutes. Delicious.
Crosby Molasses
Hi Barbara, I’m so pleased you enjoyed the cookies. As I’m sure you discovered, they freeze very well.
Marion Pennelli
I left a comment but wondered if they freeze well?
Marion Pennelli
best new recipe I’ve tried for a long time – pumpkin oatmeal with chocolate chips and cranberry
Debbie Wickett
Great cookie. So moist. I did make a couple of changes to the original recipe, I left out the white sugar and swapped out the butter with applesauce. They turned out awesome. Next time I’ll use half the chocolate chips and add some nuts. What a great recipe.
Thanks for sharing
Crosby Molasses
Hi Debbie, Thanks for all of your substitution suggestions!
Kathy
Soft and comforting oatmeal pumpkin cookies were Great!!! First try and loved them even my husband loves them and he is picky will be trying more of your recipes
Karen Gerritsen
I liked this recipe a lot. I will add it to my regular repertoire. Tasty and healthy!
Linda
Just made these cooking using Butternut Squash. Delicious
Faye cooper
Do u know the nutritional value of these cookies ty
Marie-Pierre Lessard
Hello Faye,
Not yet, I’m working on it :)
nancy rice
Made these cookies today so tasty…..will certainly make them again !!
Jacie
Made them today. Nice to have something different for a change. Excellent.
Gwen Breen
Looking forward (while drooling) to making these cookies. It’s the only molasses I buy.
Anne
Made these this morning. Reduced the brown sugar to 1/2 cup and used a whole egg. Debated on the chocolate chips vs all cranberries but used both in the end and they were delicious!!!
Robin
Could you use apple sauce or mincemeat instead of pumpkin? Thank you ?
Marie-Pierre Lessard
We have never tried but why not?
Marianne
What is the difference between Crosby’s cooking molasses and fancy molasses? Can you use the cooking molasses in this recipe instead of the fancy molasses?
Marie-Pierre Lessard
Hello Marianne,
Fancy molasses is mostly used for baking where as cooking molasses is generally used for cooking. If you only have cooking molasses then yes, it is fine. You can make this recipe.
Janice
Tried the oatmeal pumpkin cookies today…great soft cookies! This recipe is definitely a keeper!
Sandy
Hit in our house! Great way to use up the Halloween pumpkin!
Valerie Cook
These cookies are amazing! Love love them!
Robin
I made these cookies today and I think they are delicious ?. I made them vegan by using Earth Balance traditional spread in place of the butter. I also made a flax egg to replace the yolk. An awesome way to use up leftover pumpkin puree, after making a pumpkin pie for Thanksgiving Day.
Carole knopp
Why just an egg yolk? Can i use the whole egg?
Crosby Molasses
Hi Carol, Adding just the yolk keeps these cookies a little thicker than they’d be if you put the whole egg in.
BAY MAC
I KNOW THIS COOKIE WILL BE A WINNER BEFORE I EVEN
TRY THE RECIPE.
THANK YOU FOR SHARING
Dorothy Bouthillier
This south so good. I am going to make it gluten free. Switching the flour and the rolled oats to g.f.
Sylvia Knight
I too ordered a hard copy recipe book months ago and have not yet received it!
Judy
I am looking forward to making this recipe but I am not a fan of chocolate, Could I substitute more cranberries instead? Thanks
Crosby Molasses
Hi Judy, Yes, you can substitute all sorts of things, from raising to different nuts and seeds. Enjoy.
Leona
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.
Darlene Barton
Pumpkin and Molasses Cookies, made them today and they are some delicious. I put some cream cheese frosting on the top.. Yummy..
Crosby Molasses
Hi Darlene, Oh frosting, what a wonderful idea!
Irene Dacey
I use your molasses in lots of things. Loved it for years.
Donna Crozier
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.
Crosby Molasses
Hi Donna, Great that the odd cookie treat suits your meal plan. I loved how these cookies can be filling as well as tasty.
Audrey
I am wondering how many calories in one cookie….. did you figure that out ?
BARB
must try; love pumpkin; molasses and oatmeal.
anne boudreau
beautiful cookies made them today
Barb
Made these cookies very nice. Will certainly make them again