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–+ servings

Pumpkin Oatmeal Cookies

Rose McAvoy
Hearty little bites filled with pumpkin, cranberry, orange, pecans, and warm spices. The perfect autumn treat.
5 from 1 vote
Print Recipe
Prep Time 20 mins
Cook Time 16 mins
Total Time 36 mins
Course Holiday Dessert
Cuisine American
Servings 50

Ingredients
  

  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon nutmeg
  • ¼ teaspoon allspice
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • ¾ cups butter unsalted (room temperature)
  • ¾ cups packed brown sugar
  • ¾ cups sugar
  • 1 eggs
  • 1 cups canned pumpkin
  • 2 teaspoon fresh orange zest
  • 1 ½ cups old fashioned oats
  • ½ cups pecan halves chopped
  • ¾ cups dried cranberries chopped

Instructions
 

  • Preheat oven to 350 degrees and line a baking sheet with a silicone mat or parchment paper.
  • In a medium bowl whisk together flour, baking soda, spices & salt then set aside.
  • In a large mixing bowl (or stand mixer bowl), beat butter with sugars until light & fluffy. Whisk in egg, pumpkin & zest. Work until the batter is uniform in color.
  • Add prepared dry ingredients ½ at a time. Stir just enough to mostly blend the flour into the batter. Fold in oats then cranberries and pecans, turn just enough to incorporate all the bits into the batter.
  • Drop by the tablespoonful onto lined pans and bake 14-16 minutes until tops are lightly browned and edges are slightly crisp.
  • Let sit for 1 minute and then cool completely on a wire rack.

Notes

Be generous with the spices - make sure to add the full amount or a smidge more.
As tempting as it is to sample a cookie minutes out of the oven, these are best at room temperature.
Cookies will keep for several days in an airtight container.
Tried this recipe?Let us know how it was!