If you like fall flavored oatmeal cookies, then here are soft and chewy Pumpkin cranberry oatmeal cookies with pumpkin puree, pumpkin pie spice, nutty oatmeal, and pecans with sweet cranberries.
Fall means baking with warm spices and with star ingredients pumpkin and apple. Here is few must try Sourdough pumpkin muffins, pumpkin chocolate chip cookies, Pumpkin cranberry bread etc. This new favorite pumpkin cranberry oatmeal cookies have everything, yes pumpkin, spices, sweetness from cranberry and nuttiness from Pecans.
About these Pumpkin Cranberry Oatmeal Cookies
- Texture of the cookies : These are soft, yet dense centers and chewy crisp edges. They are chewier than cake like pumpkin cookies. If you’re looking for a cakey pumpkin cookie, try these soft pumpkin chocolate chip cookies as well as spiced pumpkin whoopie pie.
- Flavor component: Nutty flavor of oatmeal pairs wonderfully with pumpkin and fall spices.
- Easy to put together : Once you mixed the dry ingredients, then combine with wet ingredients. You can bake immediately without any chilling time. But this can be possible unless you remove maximum water content from the Pumpkin puree.
The Secrets to make the best Chewy Pumpkin Oatmeal Cookies
Pumpkin contains 90 % water, so it adds moistness in cakes, pumpkin muffins, and quick breads. But it also poses a texture problem when we’re trying to make dense and chewy oatmeal cookies.
Blot the pumpkin with kitchen towel few times gives chewier cookies. More moisture = cakier cookies. To prevent overly cakey cookies, blot some of the moisture out of the pumpkin.
Egg yolk only : As pumpkin adds moisture to the recipe, use only one egg yolk. Without egg it will be difficult to bind together. So, use only a large egg yolk.
You need to use a medium cookie scoop to shape the cookie ball. Also slightly flatten the top of dough mounds as these cookies don’t expand while baking but flattening them will encourage their spreading little and keep the chewy texture.
How to Make Pumpkin Cranberry Oatmeal Cookies
- Whisk dry ingredients together. This includes whole oats, all-purpose flour, baking soda, salt, ground cinnamon, and pumpkin pie spice.
- Room temperature butter . You’ll use room temperature butter so that it will be easy to mix in with sugars and cream together. .
- Blot the pumpkin , then mix in with wet ingredients.
- Mix dry ingredients into the wet ingredients. Combine to form a thick and sticky dough.
- Fold in cranberries and pecans. Using a spatula fold in cranberries and pecans make sure to chop them small.
- Scoop & flatten. You need to use a medium cookie scoop to scoop the dough and then slightly flatten the dough. Bake until cookies are lightly browned and set on the edges.
See recipe card for quantities.
In a large bowl add flour, cinnamon, pumpkin pie spice, baking soda, salt and old fashioned rolled oats.
In another bowl cream butter, granulated sugar and brown sugar . To this add egg yolk and pumpkin puree vanilla extract.
Finally fold in cranberries and pecans. Then shape it into cookie dough. then slightly flatten the cookie dough.
Bake at 350F for 20 minutes.
Instead of cranberries, you can add chocolate chips, raisins white chocolate chips, butterscotch morsels, etc. to these cookies.
You can substitute pecans with walnuts or other favorite nuts. Pumpkin pie spice can be substituted with cinnamon and ginger
Cookies stay fresh covered in the room temperature for 3-4 days. You can make the cookie dough and chill it in the refrigerator for up to 3 days. Allow to come to room temperature then shape and bake. Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw.
Pumpkin Cranberry Oatmeal Cookies
- 1 cup 130g All purpose flour
- ½ cup 1 sticks; 115g unsalted butter
- 1 ½ cups 150g old-fashioned whole rolled oats
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice*
- ¼ cup 50g granulated sugar
- ½ cup 100g packed light or dark brown sugar
- 1 egg yolk at room temperature
- 1 teaspoon pure vanilla extract
- ⅓ cup 80g pumpkin puree (not pumpkin pie filling only pumpkin puree )*
- ¾ cup Cranberries chopped finely
- ½ cup pecans toasted chopped finely
- In a medium bowl whisk the oats, flour, baking soda, salt, cinnamon, and pumpkin pie spice together.
- Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
- In a bowl add softened butter then add brown sugar, granulated sugar until combined. Whisk in the egg yolk and vanilla extract until combined, then whisk in the blotted pumpkin puree. Slowly mix the dry ingredients into the wet ingredients until combined. The cookie dough will be thick and sticky.
- Fold in Cranberries and pecans (chopped finely )
- With a cookie scoop, scoop cookie dough into balls (about 2 heaping Tbsp. of dough each) and place 3 inches apart on the cookie sheet. Slightly flatten the balls out as the cookies won’t spread in baking.
- Bake for 14-15 minutes or until lightly browned and set on the edges. Remove from the oven and allow to cool in cookie sheet
Pumpkin Pie Spice: Instead of pumpkin pie spice, you can use 1 ½ teaspoon ground cinnamon + ¼ teaspoon ginger + ½ teaspoon ground nutmeg + ¼ teaspoon ground cloves +⅛ teaspoon ground all spice
Blotted Pumpkin: Squeeze as much of the moisture out of the pumpkin puree as you can before adding it to the cookie dough. I simply squeeze the puree with paper towels.
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.