Description
Soft, chewy pumpkin-spiced oatmeal cookies studded with tart dried cranberries and optional white chocolate chips. This easy, make-ahead friendly recipe is perfect for Thanksgiving or any fall gathering.
Ingredients
Scale
- 3 cups (270g) Old-Fashioned Rolled Oats
- 1 ½ cups (190g) All-Purpose Flour
- 1 cup (240g) Pumpkin Puree (canned, not pie filling)
- ½ cup (115g) Unsalted Butter, softened
- ¼ cup (60ml) Vegetable Oil
- 1 cup (200g) Brown Sugar, packed
- ½ cup (100g) Granulated Sugar
- 1 large Egg, room temperature
- 2 teaspoons Pure Vanilla Extract
- 2 teaspoons Pumpkin Pie Spice
- 1 teaspoon Baking Soda
- ½ teaspoon Salt
- 1 cup (150g) Dried Cranberries
- ½ cup (85g) White Chocolate Chips (optional)
Instructions
- Preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper.
- In a large mixing bowl, cream together the softened butter, vegetable oil, brown sugar, and granulated sugar until smooth and slightly fluffy (about 2-3 minutes).
- Add the egg and vanilla extract to the butter mixture and mix until fully combined.
- Stir in the pumpkin puree until the mixture is smooth and orange.
- In a separate medium bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
- Fold in the dried cranberries and white chocolate chips (if using) using a spatula.
- If the dough is too sticky, chill it in the fridge for 15 minutes.
- Scoop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 12-14 minutes, or until the edges are golden brown but the centers still look slightly soft.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
Notes
For gluten-free cookies, use gluten-free oats and a 1:1 gluten-free flour blend. To keep cookies chewy, do not overbake; centers should look soft when removed from the oven. Store in an airtight container with a slice of bread to maintain moisture. Dough can be chilled for 30 minutes to prevent spreading.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 16
- Sodium: 150
- Fat: 7
- Saturated Fat: 3
- Carbohydrates: 28
- Fiber: 2
- Protein: 3
Keywords: pumpkin cookies, oatmeal cookies, cranberry cookies, thanksgiving dessert, fall baking, chewy cookies, gluten-free option