Pumpkin Oatmeal Cookies with Cranberries and Walnuts
These easy to make soft Pumpkin Oatmeal Cookies are chewy, nutty and delicious. Works well with a variety of flour types, including gluten free flour blends
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 dozen
- Category: Dessert
- Method: Baking
- Cuisine: American
- 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
Wet mix ingredients
- 1 cup (8 ounces) butter, softened
- 1 cup light brown sugar, packed
- 3/4 cup granulated sugar
- 1 large chicken egg
- 1 1/2 teaspoons vanilla extract
- 1 cup pumpkin (squash) puree or 1 cup canned solid pack pumpkin
Ingredients to add last
- 1 cup dried cranberries or dried tart cherries
- 1 cup chopped walnuts or pecans
- Heat oven to 350°. Lightly grease baking sheets or line with parchment paper or reusable parchment sheets.
- In a medium bowl, mix together dry ingredients and set aside. (If you don’t want to dirty a bowl for this, you can dump them straight onto the top of your wet mixture, but this ensures they are thoroughly mixed.)
- 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, so you’ll need to 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.
Keywords: cookies, pumpkin, pumpkin oatmeal cookies