Pumpkin Oatmeal Cookies with Cranberries and Walnuts

pumpkin oatmeal cookies with small pumpkin

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5 from 1 review

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


Units Scale

Dry Ingredients

  • 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


  1. Heat oven to 350°. Lightly grease baking sheets or line with parchment paper or reusable parchment sheets.
  2. 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.)
  3. Cream the butter and sugars in a large bowl until well blended. Mix in the egg, vanilla, and pumpkin.
  4. Add the dry ingredients and stir gently until blended. Stir in cranberries or tart cherries and chopped nuts.
  5. Drop by teaspoonfuls onto the prepared baking sheets.
  6. 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.