Easy pumpkin oatmeal cookies

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.)
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Soft and Comforting Pumpkin Oatmeal Cookies

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

  • Author: Crosby Molasses

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

  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

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Comments

  • October 8, 2014
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    BARB

    must try; love pumpkin; molasses and oatmeal.

    • October 15, 2014
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      anne boudreau

      beautiful cookies made them today

    • October 29, 2020
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      Barb

      Made these cookies very nice. Will certainly make them again

  • October 21, 2014
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    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.

    • October 30, 2014
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      Hi Donna, Great that the odd cookie treat suits your meal plan. I loved how these cookies can be filling as well as tasty.

    • November 6, 2020
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      Audrey

      I am wondering how many calories in one cookie….. did you figure that out ?

  • October 22, 2014
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    Irene Dacey

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

  • October 29, 2014
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    Darlene Barton

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

  • October 30, 2014
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    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.

  • September 22, 2015
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    Judy

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

    • September 23, 2015
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      Hi Judy, Yes, you can substitute all sorts of things, from raising to different nuts and seeds. Enjoy.

  • October 10, 2015
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    Sylvia Knight

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

  • September 26, 2020
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    Dorothy Bouthillier

    This south so good. I am going to make it gluten free. Switching the flour and the rolled oats to g.f.

  • October 1, 2020
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    BAY MAC

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

  • October 1, 2020
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    Carole knopp

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

    • October 5, 2020
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      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.

  • October 9, 2020
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    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.

  • October 10, 2020
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    Valerie Cook

    These cookies are amazing! Love love them!

  • October 11, 2020
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    Sandy

    Hit in our house! Great way to use up the Halloween pumpkin!

  • October 13, 2020
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    Janice

    Tried the oatmeal pumpkin cookies today…great soft cookies! This recipe is definitely a keeper!

  • October 14, 2020
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    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?

  • October 14, 2020
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    Robin

    Could you use apple sauce or mincemeat instead of pumpkin? Thank you ?

  • October 17, 2020
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    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!!!

  • October 18, 2020
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    Gwen Breen

    Looking forward (while drooling) to making these cookies. It’s the only molasses I buy.

  • October 18, 2020
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    Jacie

    Made them today. Nice to have something different for a change. Excellent.

  • October 19, 2020
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    Made these cookies today so tasty…..will certainly make them again !!

  • October 20, 2020
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    Faye cooper

    Do u know the nutritional value of these cookies ty

  • October 20, 2020
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    Linda

    Just made these cooking using Butternut Squash. Delicious

  • October 22, 2020
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    Karen Gerritsen

    I liked this recipe a lot. I will add it to my regular repertoire. Tasty and healthy!

  • October 24, 2020
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    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

  • October 31, 2020
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    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

    • April 8, 2021
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      Crosby Molasses

      Hi Debbie, Thanks for all of your substitution suggestions!

  • November 2, 2020
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    Marion Pennelli

    best new recipe I’ve tried for a long time – pumpkin oatmeal with chocolate chips and cranberry

  • November 2, 2020
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    Marion Pennelli

    I left a comment but wondered if they freeze well?

  • November 2, 2020
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    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.

    • November 2, 2020
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      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.

      • April 8, 2021
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        Crosby Molasses

        Hi Barbara, I’m so pleased you enjoyed the cookies. As I’m sure you discovered, they freeze very well.

  • November 2, 2020
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    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.

  • November 3, 2020
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    bev holland

    these cookies are so delicious- the molasses make them rich and moist, also pumpkin seeds and cranberries are chewy.. Ymmy, yummy, yummy

  • November 10, 2020
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    Kathy

    These cookies are absolutely delicious! I will be making again for sure.

  • November 25, 2020
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    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

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