These are the Pumpkin Oatmeal Cookies of your dreams, loaded with chocolate chunks and tart dried cranberries, sweetened with maple syrup and packed with warming cinnamon and pumpkin spice. As an added bonus, these pumpkin cookies are healthy(!), made with 100% whole grains and no refined sugar in the batter. You don’t even need an electric mixer. Just one bowl and a whisk and you’re good to go!
I love making a batch of these pumpkin oatmeal cookies practically every week in the fall. You can stick them in your freezer to last longer if you want, though they never last that long in my house!
These are just the perfect fall cookie recipe. Between the pumpkin, warming cinnamon and other spices, maple syrup, and cranberries, you’ve got almost everything there is to love about fall in one cookie.
And because they’re made with oats and whole wheat flour, they’re completely whole grain. Aside from the chocolate chunks, these cookies are also refined sugar free since they’re sweetened with maple syrup. And also, pumpkin is a healthy vegetable. So you won’t have to feel bad about eating these cookies for… let’s say… breakfast all week long!
If they couldn’t get any better, they’re also a CINCH to make and use minimal dishes, since they’re whipped up in one bowl, and the dough is so fuss free you don’t even need an electric mixer – just a whisk and wooden spoon.
Ingredients in Pumpkin Oatmeal Cookies (and substitutions)
- Pumpkin Puree – I used the canned stuff. Make sure you’re using pure pumpkin and not pumpkin pie filling!
- Chocolate Chunks – or chips, dark or semi-sweet is preferable for a not-too-sweet flavor but milk chocolate will also work.
- Dried cranberries – sweetened or unsweetened is fine
- Old Fashioned Oats – quick will also work, but not steel cut.
- Whole wheat flour – or another whole grain flour like spelt. To use all purpose flour, add 2 tablespoons.
- Butter – I like using salted but unsalted is also fine.
- Maple syrup – the good stuff! For a sweeter, chewier cookie, use brown sugar.
- Egg
- Vanilla Extract
- Baking Soda
- Salt – any fine grain salt, like sea salt, table salt, or pink salt
- Ground cinnamon
- Pumpkin pie spice mix – I like to mix my own pumpkin spice mix!
Please scroll to the bottom of the post for the full recipe including ingredient amounts and detailed instructions.
How to make Pumpkin Oatmeal Cookies with Chocolate and Cranberries
- First, preheat your oven and line a baking sheet with parchment paper. You’ll definitely want to use parchment so it doesn’t stick, otherwise grease the pan!
- Then, whisk the melted butter, maple syrup, egg, pumpkin puree, and vanilla extract.
- Add the cinnamon, pumpkin pie spice mix, baking soda, and salt and whisk together.
- Stir in the oats and whole wheat flour, and mix until just combined.
- To finish the dough, fold in the chocolate chunks and cranberries.
- Scoop the dough onto the prepared baking sheet (a cookie scoop works well for this loose dough)
- Optional: if you like, you can add more chocolate chunks and dried cranberries to the top of each cookie before baking, so you see the toppings more.
- Finally, bake, allow to cool, and enjoy!
Please scroll to the bottom of the post for the full recipe including ingredient amounts and detailed instructions.
FAQs
Pumpkin cookies are interesting because they tend to be a bit fluffier and more “cake-like” than your typical cookie. This means they won’t spread out as much when baking, and will be a little thicker. Still delicious, but don’t worry that you did something wrong with this recipe if this happens to you!
I used maple syrup to sweeten mine. This, mixed with the dark chocolate and dried cranberries, makes it sweet but not too sweet. If you want a sweeter cookie, use brown sugar in place of the maple syrup. This will also make them a bit chewier.
These cookies will last for about 3 days at room temperature in an airtight bag or container. Or, you can freeze them for about 4 months in an airtight bag for longer – just pop them in the microwave for about 15 seconds for fresh warm cookies!
Other Pumpkin Recipes- sweet and savory!
Since this pumpkin oatmeal cookie recipes only uses 1/2 a cup of pumpkin puree, here are some other recipe ideas to use up the rest of the can!
- Instant Pot Pumpkin Chili
- Chai Spiced Pumpkin Bread
- Pumpkin Fettuccini Alfredo
- Pumpkin Oatmeal
- Pumpkin Oat and Nut Muffins
- Healthy Pumpkin Pancakes
- Pumpkin French Toast Casserole
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Pumpkin Oatmeal Cookies with Chocolate Chunks and Cranberries
Equipment
Ingredients
- 1/2 cup butter melted (8 tablespoons/1 stick)
- 1/2 cup maple syrup
- 1 egg
- 1/2 cup pumpkin puree canned or homemade
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon fine grain salt
- 3/4 cup old-fashioned oats
- 1 cup whole wheat flour
- 1 cup chocolate chunks (or chips, dark chocolate or semi sweet)
- 1 cup dried cranberries
Instructions
- Preheat your oven to 350 degrees F and line a baking sheet (or two) with a silicone baking mat or parchment paper.
- In a medium or large bowl, whisk together the melted butter (1/2 cup – I like to melt it right in the bowl to save on dishes), maple syrup (1/2 cup), 1 egg, pumpkin puree (1/2 cup), and vanilla extract (1/2 teaspoon).
- Add the baking soda (1/2 teaspoon), cinnamon (1 teaspoon), pumpkin pie spice (1/2 teaspoon), and salt (1/4 teaspoon). Whisk together until well combined.
- Add the oats (3/4 cup) and the whole wheat flour (1 cup) and stir with a wooden spoon until just combined.
- Fold in the chocolate chunks (1 cup) and the dried cranberries (1 cup) with a wooden spoon.
- Drop by rounded spoonful on prepared baking sheet(s). Optional: add more chocolate chunks and dried cranberries to the tops of the cookies before baking. Bake for 15 minutes at 350 degrees F. Allow to cool for 3-5 minutes on the baking sheet, then transfer to a wire rack to cool.
Notes
- Pumpkin cookies tend to be a bit fluffier and more “cake-like” than your typical cookie. This means they won’t spread out as much when baking, and will be a little thicker and quite soft. Don’t worry that you did something wrong with this recipe if this happens to you – it’s supposed to happen!
- These cookies can be frozen in an airtight bag or container for up to 3 months. Defrost in the microwave for 15-20 seconds for a perfect warm cookie.
- I used maple syrup to sweeten mine. This, mixed with the dark or semi-sweet chocolate and dried cranberries, makes it sweet but not too sweet. If you want a sweeter cookie, use brown sugar in place of the maple syrup. This will also make them a bit chewier.
- The dough will be a bit looser than other cookie dough, more like a thick muffin batter. This is fine – and a cookie scoop may make your life a bit easier when spooning the dough onto the baking sheet.
- The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.
Nutrition
This post originally appeared on Bowl of Delicious on October 3, 2015. It has been republished with new photos, improved recipe instructions, and more pertinent information.
Julia
Scrumptious. The cranberries a wonderful, moist addition.
Elizabeth Lindemann
So glad you liked it!
Meg Miller
This cookie is amazing and full of “good stuff”. Pure Maple Syrup as the sweetener….yum. Did I mention how easy the recipe is? I have tried this on a number of people of all ages. This is very well received. I like this so much that I search Bowl of Delish often for new ideas several times a week.
Elizabeth Lindemann
So glad you liked these cookies, and thanks for your kind words about Bowl of Delicious. So happy you’ve found some good recipes on here!
Kathie
I would like to know if I should use 1/2 cup of pumpkin puree (ingredients list) or 1 cup of pumpkin puree as stated in the text of the instructions. The cookies look delicious and I’m looking forward to making them. Please clarify the correct amount of pumpkin. Thanks!
Elizabeth Lindemann
Ah! Thanks so much for catching this. It should be 1/2 cup. Fixing now!
Blanche
They turned out delicious. I used regular flour and added pecans. Thanks for sharing.
Elizabeth Lindemann
So glad you liked them!
Jeffrey
I would use their Premium Baking Mat to make some Monster Cookies, my kids love it when I pack them in their lunches. They freeze so well, I just take them out in the morning when I putting their lunches together.
Erin
Made these last weekend and they were delicious! I’d use the baking mats to make more of these, as well as things like fries and brussels sprouts, since even with parchment paper all of my baking sheets seem to be permanently gross.