Pumpkin Cranberry Oatmeal Cookies
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
Servings: 18 cookies
Calories: 157kcal
Equipment
- FlexEdge Beater
Ingredients
- 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
Instructions
- 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
Video
Notes
Make Ahead & Freezing Instructions: cookies stay fresh at room temperature for 4-5 days. You can make the cookie dough and chill it in the refrigerator for up to 3 days. Allow to come to room temperature . 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 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.
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.
Nutrition
Calories: 157kcal | Carbohydrates: 20g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 67mg | Potassium: 68mg | Fiber: 2g | Sugar: 9g | Vitamin A: 883IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg
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