Can I make these cookies gluten-free?

Yes, just substitute a gluten-free all-purpose flour blend and certified gluten-free oats.

Can I make them dairy-free?

You can use coconut oil or a dairy-free butter substitute in place of butter.

Stored in an airtight container at room temperature, they’ll stay fresh for 3–4 days. Freeze for longer storage (up to 3 months).

Yes, you can cut the sugar by about 25% without affecting texture too much, though the cookies will be less sweet.

Fresh cranberries work, but they’ll add extra moisture. Chop them small and reduce the pumpkin purée slightly for balance.

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Bake up a batch of chewy pumpkin oatmeal cookies filled with cranberries and walnuts. Easy recipe, freezer-friendly, and perfect for fall baking.

Units Scale

2 cups all-purpose flour or gluten free flour blend
1 cup uncooked oatmeal - quick cooking for a softer cookie, old fashioned or steel cut for a chewier cookie
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground cardamom

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Heat oven to 350°. Lightly grease baking sheets or line with parchment paper or reusable parchment sheets.
Cream the butter and sugars in a large bowl until well blended. Mix in the egg, vanilla, and pumpkin.
Add the dry ingredients and stir gently until blended. Stir in cranberries or tart cherries and chopped nuts.
Drop by teaspoonfuls onto the prepared baking sheets.
Bake for 12 to 15 minutes, or until lightly browned around the edges and set. These are tender cookies. Let them cool for a few minutes on the pan to set up before moving them to a wire rack to cool completely.

You can substitute more cinnamon if you don’t have cardamom, or use pumpkin pie spice instead.

Find it online: https://commonsensehome.com/pumpkin-oatmeal-cookies/