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–+ servings

Pumpkin Oatmeal Cookies

Soft, chewy pumpkin oatmeal cookies with cozy spices, tart dried cranberries, and crunchy pepitas—an easy fall treat that stays moist for days.
Amanda
Prep Time 15 minutes
Cook Time 14 minutes
Dough resting time 10 minutes
Total Time 39 minutes
Serving Size 24 cookies

Equipment

  • Mixing bowls
  • Measuring cups and spoons
  • Whisk or fork
  • Rubber spatula or wooden spoon
  • baking sheets
  • Parchment paper or silicone baking mat
  • Cookie scoop or tablespoon
  • Cooling rack

Ingredients

  • 1 1/2 cups old-fashioned oats rolled oats
  • 1 cup all-purpose flour
  • 1 tsp baking soda
  • 1 1/2 tsp pumpkin pie spice or homemade blend
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg optional but recommended
  • 1/2 tsp salt
  • 3/4 cup pumpkin puree not pumpkin pie filling
  • 1/2 cup brown sugar packed
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter melted and slightly cooled
  • 1 large egg room temperature
  • 1 tsp vanilla extract
  • 2 tbsp milk dairy or non-dairy
  • 1/2 cup dried cranberries
  • 1/4 cup pumpkin seeds pepitas

Instructions

  • Preheat the oven to 350°F (175°C). Line 2 baking sheets with parchment paper or silicone baking mats.
  • In a medium bowl, whisk together the oats, flour, baking soda, pumpkin pie spice, cinnamon, nutmeg (if using), and salt.
  • In a large bowl, whisk the melted (cooled) butter with the brown sugar and granulated sugar until glossy and well combined. Whisk in the pumpkin puree, egg, vanilla, and milk until smooth.
  • Add the dry ingredients to the wet ingredients and stir just until no dry flour remains. Fold in the dried cranberries and pumpkin seeds.
  • Let the dough rest for 10 minutes so the oats can hydrate (this helps the cookies bake up thicker and chewier).
  • Scoop 1-tablespoon portions of dough onto the prepared baking sheets, spacing cookies about 2 inches apart.
  • Bake for 12–14 minutes, until the edges are lightly golden and the centers look slightly soft. (They will set as they cool.)
  • Cool on the baking sheet for 5 minutes, then transfer cookies to a wire rack to cool completely.

Notes

Storage: Keep in an airtight container at room temperature up to 5 days. Freezer-friendly: Freeze cooled cookies in a freezer bag up to 3 months; thaw at room temperature about 30 minutes. Variations: Swap cranberries for raisins, chocolate chips, or chopped dried apricots. Texture tip: If dough seems too wet, mix in 1–2 tablespoons oats; if too dry, add a splash of milk. Bake 2–3 minutes longer for crispier edges.

Nutrition

Calories: 125kcal | Protein: 2g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 95mg