Pumpkin Cranberry Oatmeal Cookies

Like I said, this week I bought more canned pumpkin so I could make more granola (delicious choice), and that let me take advantage of this cookie recipe I’d found on Pinterest.  It’s been a while since I’ve baked cookies, but these were perfectly suited to seducing me back after my hiatus: something I hadn’t tried before + ingredients I love + ingredients I have on hand + significant product yield.  This recipe makes a soft, chewy oatmeal cookie with bursts of sweet-sour-salty from the chocolate, cranberries and coarse-grained salt.  My team of samplers and I have tested them as a dessert, but also as a pre-breakfast, pre-dinner, late-night and mid-afternoon snack, and I can confidently recommend them in all above scenarios.

Pumpkin Cranberry Oatmeal Cookies
adapted slightly from My Baking Addiction


2 cups flour
1 1/2 cups oats
1 tsp baking soda
1 1/2 tsp cinnamon
1 tsp pumpkin pie spice
1/2 tsp coarse-grained salt
1 cup butter, softened
1 cup packed brown sugar
1 cup granulated sugar
1 cup pumpkin puree
1 large egg
1 tsp vanilla
1 cup chopped white chocolate, dark chocolate, or a combination thereof
1 cup dried cranberries, chopped


1.  In a medium bowl, mix flour with the oats, baking soda, cinnamon, pumpkin pie spice, and salt.  Set aside.

2.  In a large bowl, cream the butter and sugars until fluffy.  Stir in pumpkin, egg and vanilla.  Stir in flour mixture.  Fold in chopped chocolate & cranberries.

3.  Use a tablespoon to drop batter onto a baking sheet lined with parchment paper.  Bake at 350 degrees for 14 minutes or until just browned, and allow to rest on the baking sheet for 2 minutes before removing to a wire rack


Add yours →

  1. Pumpkin, cranberry, AND oatmeal combined? Sounds fantastic!! :-)
    Thanks for sharing!


  2. Carisa:

    I work with Dave and he kindly shared your yummy cookies. I now have the recipe and will be making them myself. You make fantastic treats.



  3. Hi Carisa, I’m a friend of Dave’s at work. Your cookies were amazing! I just made a batch subbing in raisins for cranberries and added some seeds. Delish! Thanks so much for this recipe and for all your great ideas and posts! Keep on cooking!

    • Ooo that sounds delicious! So glad you’re enjoying the recipes (and the cookies!) – should be more types coming to the office as we get closer to the holidays :)

      • Jennifer Laurence May 17, 2013 — 10:50 pm

        Hi Carisa I too work with Dave and am always happy to be one of your taste-testers.
        This is a recipe my son adores, as he is supersensitive to processed sugar, I tried reducing the sugar by substituting maple syrup. -1/2c white, 1/2 brown and 1/4 c maple syrup- not as sweet though it made a much fluffier cookie next time I will try 5 tbsp of maple syrup.
        Love your blog

      • Thanks a lot Jen! That sounds like a great adaptation – I’ll have to try it out next time :)

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: