Soft and Comforting Pumpkin Oatmeal Cookies

Easy pumpkin oatmeal cookies

4.8 from 16 reviews

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


  • 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


  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.


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