Get ready to transform your baking game with these mind-blowing Pumpkin Oatmeal Cookies that are about to become your new obsession! Imagine biting into a soft, chewy cookie packed with the warm, comforting flavors of pumpkin, the rich sweetness of chocolate chips, and the tangy burst of dried cranberries. These aren't just cookies - they're a seasonal sensation that will have your family and friends begging for more. Perfect for cozy autumn afternoons, holiday gatherings, or whenever you need a little delicious pick-me-up!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 cup pumpkin puree
- 2 large eggs
- 2 cups rolled oats
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 cup dried cranberries
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, cream together softened butter, brown sugar, and granulated sugar using an electric mixer until light and fluffy, about 3-4 minutes.
- Add pumpkin puree and eggs to the butter-sugar mixture. Mix until well combined, scraping down the sides of the bowl as needed.
- In a separate bowl, whisk together rolled oats, all-purpose flour, baking soda, cinnamon, and nutmeg to ensure even distribution of dry ingredients.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Fold in dried cranberries and chocolate chips using a spatula, distributing them evenly throughout the dough.
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are set but still soft.
- Remove from the oven and let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
Tips
- Make sure your butter is truly softened, but not melted, for the perfect cookie texture.
- Don't overmix the dough - this can lead to tough cookies. Mix just until ingredients are combined.
- Use a cookie scoop for uniform cookie sizes and even baking.
- Let cookies cool on the baking sheet for 5 minutes before transferring to prevent breaking.
- For extra moisture, slightly underbake the cookies - they'll continue cooking on the hot baking sheet.
- Store in an airtight container to maintain softness and freshness.
- For a fun variation, try toasting the oats before adding them to the dough for a deeper, nuttier flavor.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 28g
Protein: 3g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 35mg
