These cranberry pumpkin oatmeal cookies are soft, moist, and perfect for an afternoon snack or dessert.
These cookies stay soft and moist and full of flavor. The flavors may be reminiscent of fall, but these cookies are wonderful any time of year.
You will love the tart cranberries and sweet pumpkin combined with the sweet spices and the texture of the pecans and oats. Speaking of oats, they’re a great excuse for having these cookies for breakfast!
Ingredients:
Pumpkin Puree: You’ll need 1/4 cup. You can freeze the leftovers (already measured) from the can in the freezer for future batches of these cookies.
Dried Cranberries.
Rolled Oats: (not instant)
Chopped Pecans: For extra flavor, give them a quick roast.
From the Pantry: Brown sugar, granulated sugar, vanilla extract, all purpose flour, salt, baking soda, and neutral oil.
Spices: Cinnamon, nutmeg, and cloves. If you have pumpkin spice, you can substitute that for the spice combination.
To Make These Cookies:
These cookies are super easy to put together. Just combine the pumpkin, oil, and sugars, along with the vanilla. Then stir in the flour, spices, baking soda, and salt until everything is mixed together.
After than, fold the oats, cranberries, and pecans into the mixture and scoop a tablespoon of batter onto a parchment lined baking sheet for each cookie.
Finally, bake the cookies on the middle rack of your 350 degree F oven for about 12 minutes until lightly browned.
These cookies will stay fresh for at least five days when kept in an airtight container at room temperature. You can keep them in the freezer for up to 30 days.
More Baked Creations Made with Oatmeal:
Chocolate Cherry Oatmeal Cookies
“O” is for Oatmeal and more!
To continue the 2025 Alphabet Challenge, we are sharing recipes that begins with “O” or include ingredients that that begin with “O.”
Pumpkin Cranberry Oat Cookies
Yield: 18 Cookies
Author: Karen Kerr
Prep time: 15 MinCook time: 12 MinTotal time: 27 Min
These cranberry pumpkin oatmeal cookies are soft, moist, and perfect for an afternoon snack or dessert.
Ingredients
- 1/4 cup pumpkin puree (not pumpkin pie filling)
- 1/4 cup neutral oil
- 1/3 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 3/4 cup (3 1/4 ounces / 92 grams) all purpose flour
- 3/4 teaspoon ground cinnamon
- 3/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 1/4 cups rolled oats
- 1/4 cup dried cranberries
- 1/3 cup chopped pecans
Instructions
- Heat your oven to 350 degrees F and line a baking sheet with parchment paper.
- In a large bowl, mix the pumpkin, oil, brown sugar, and granulated sugar and stir until well combined. Stir in the vanilla extract.
- To the bowl, add the flour, spices, salt, and baking soda and stir until combined. Fold in the oats, cranberries, and pecans.
- Drop the dough by tablespoon onto the parchment lined baking sheet, about 1 1/2 inches apart. Bake the cookies on the middle rack for about 12 minutes, until lightly browned. Let cool on the pan for 5 minutes and then transfer the cookies to a wire rack to continue cooling.
Karen’s Kitchen Stories
cookies, oatmeal, cranberries, pumpkin
dessert
Recipe adapted from the cookbook, Plants for You by Diana Goldman. She also has a website, Beantown Kitchen, where she shares plant-based recipes. I received a copy of the book from Melissa’ Produce.
