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Pumpkin Oatmeal Cookies

Rose McAvoy
Hearty little bites filled with pumpkin, cranberry, orange, pecans, and warm spices. The perfect autumn treat.
Print Recipe
Prep Time 20 minutes
Cook Time 16 minutes
Total Time 36 minutes
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.