Oatmeal Pumpkin Cookies

$2.51 recipe / $0.17 each

I was craving some oatmeal raisin cookies the other day when it hit me that pumpkin would probably taste pretty freaking good in an oatmeal cookie. So, I went to buy the ingredients. Then it hit me that I have some leftover dried cranberries in my pantry, so there was no reason to buy raisins when pumpkin and cranberries are practically made for each other. The end result? Total autumn yumminess.

Adding pumpkin purée to the cookie dough means adding a lot of moisture, so I had to cut back somewhere else. Fruit purées are a pretty common baking substitute for fat, so I just cut back on the butter. I left some in there because, well, this is a cookie after all. These cookies bake up light and fluffy and are nice and sweet. The oats give you something to sink your teeth into and the dried cranberries lend an occasional tart bite. I tend to prefer things a little less sweet, so I may try lowering the sugar in my next batch (because there WILL be a next batch). 

I made a small batch because most cookie recipes make around 30/batch and I in no way need 30 cookies laying around. So, this mini cookie batch yields about 15 small-ish cookies.

It’s also important to note that I used only 1/2 cup of pumpkin purée. Pumpkin purée is pure gold, so please don’t toss the rest of the can. You’ll have just over a cup left from a 15 oz. can after using some for this recipe, with which you can make a batch of Baked Pumpkin Pie Oatmeal (it will just have a little less pumpkin, that’s okay), a Pumpkin Smoothie, some Pumpkin Cream Cheese Spread, or just freeze it for later. Puréed squash freezes beautifully.

Oatmeal Pumpkin Cookies

Oatmeal Pumpkin Cookies

4.8 from 23 reviews
Oatmeal Pumpkin Cookies
Prep time
Cook time
Total time
Total Cost: $2.51
Cost Per Serving: $0.17 each
Serves: 15 cookies
  • 1 cup all-purpose flour $0.14
  • ½ tsp baking soda $0.05
  • ½ tsp baking powder $0.05
  • ½ tsp salt $0.03
  • ½ tsp cinnamon $0.05
  • 2 Tbsp butter (room temp.) $0.29
  • ½ cup pumpkin purée $0.48
  • ⅓ cup brown sugar $0.11
  • ⅓ cup white sugar $0.05
  • 1 large egg $0.17
  • 1 tsp vanilla extract $0.28
  • 1½ cup rolled oats $0.30
  • ⅓ cup dried cranberries $0.51
  1. Preheat the oven to 350 degrees. In a medium bowl, stir together the flour, baking soda, baking powder, salt, and cinnamon until very well combined.
  2. In a large bowl, beat together the butter (room temperature), pumpkin, brown sugar, and white sugar on low speed. Once they're well combined, add the egg and vanilla and beat until well combined again.
  3. Add the flour mixture to the pumpkin mixture and beat on low speed just until a thick, creamy batter forms. Add the dry oats and dried cranberries and stir them into the batter with a spoon.
  4. Line a baking sheet with parchment paper. Spoon the batter onto the baking sheet in 2 Tbsp portions, leaving about 1.5 inches between each cookie. The cookies will not spread much during baking, so gently pat them down into flattened circles.
  5. Bake the cookies in the preheated oven for 16-18 minutes, or until slightly browned on the surface. Allow the cookies to cool on a wire rack before eating.


Oatmeal Pumpkin Cookies

Step by Step Photos

Dry Ingredients

Preheat the oven to 350 degrees. In a medium bowl, stir together the flour, baking soda, baking powder, salt, and cinnamon until they are well combined.

Wet Ingredients

In a large bowl, beat together the butter, pumpkin, brown sugar, and white sugar on low speed until they are well combined. Make sure the butter is room temperature or else it won’t blend into the mixture well.

Egg and Vanilla

Add the egg and vanilla and beat until well combined again.

Add Dry Ingredients

Add the flour mixture into the pumpkin mixture and beat on low until it forms a thick, creamy batter (see next photo). Try not to over mix here.

Oats and Cranberries

See how thick and creamy the batter looks? Stir the dry oats and dried cranberries in with a spoon until everything is evenly incorporated.

Finished Batter

Now you have your finished batter.

Unbaked Cookes

Spoon the batter onto a parchment paper lined baking sheet in 2 Tbsp clumps. The cookies don’t really spread as they bake, so press them down a bit into flattened discs.

Baked Cookes

Bake the cookies in the preheated oven for 16-18 minutes or until the edges are just slightly brown. Allow them to cool on a wire rack before devouring.

Oatmeal Pumpkin Cookies

I’m gonna reduce the sugar in the next batch and they’ll practically be a breakfast cookie… oooh, maybe I can use whole wheat flour, too. Time to experiment some more!

Oatmeal Pumpkin Cookies

I wanted to show you the soft, fluffy interior, but it’s really hard to hold the camera steady with one hand. :P Total blurs-ville.


  1. Heather says:

    Loved these cookies. I used fresh ground wheat, 2 scoops protein powder, 1/2 quick oats and 1/2 rolled oats (because my family ate all the rolled oats) and raisins. Everyone loved the cookies including my 12 year old who doesn’t like most of my healthy cooking. I love it when i find a recipe that tastes good and is good for you. Thanks for posting. I will be back to try other recipes.

  2. Laura says:

    Made these on the weekend. So good! I doubled the batch and did raisins instead of cranberries, because I have raisins I have to use up. These are my kinda cookies….not too sweet but warm and satisfying.

  3. Roche says:

    I substituted the cranberries for butterscotch morsels and added a bit more spice:
    3/4 teaspoon cinnamon
    1/4 teaspoon nutmeg
    1/4 teaspoon ginger

    They were perfect!

  4. Helen S. says:

    If you’re feeling indulgent add white-chocolate chips. Omg it’s the best.

  5. Karl E says:

    I’ve made these before (delicious by the way) with rolled oats but I have a ton of quick oats to use up. Could you estimate how (if at all) the baking time might differ if I use those? Thanks!

    • Hmm, I really have no idea without testing it. I would just keep an eye on them and poke around a bit towards the end of the cooking time to see if they’re done earlier.

      • Karl E says:

        Baking time didn’t change :) I kept an eye on them but they were fine right up to 17 mins or so.

        Between this and the chicken and pumpkin soup I’m starting off pumpkin season right! Thanks as always, Beth ^.^

  6. Regina says:

    Just made these for my profoundly picky family for dinner. (Yes dinner, I was desperate to get them to eat something and I only had food storage items to cook with). I used gluten free flour with psyllium husks, reduced sugar to 4tbs white sugar and 3 tbs brown sugar. I left out cinnamon and cranberries. Before baking I sprinkled them all with sugar. I pressed dried cranberries into mine and sprinkled with cinnamon. They were wonderful. Everyone ate, it’s a miracle. I served with a meal sized spinach salad.

  7. Zandy says:

    Just made a batch of these and they are so good! Really flavorful and fluffy. Definitely will make again!

  8. oh and used coconut oil for half the butter

  9. these are delicious. I added two scoops protein powder, used egg whites, whole wheat white flour and added 1 tsp pumpkin pie spice…. because of the protein powder addition, I added 1/4 extra pumpkin. These are so delicious, even better right out of the freezer! Thank you

  10. Gabby says:

    Made these with olive oil because butter is really expensive where I live, and they turned out pretty good!

  11. Lyndsay says:

    I doubled the batch and they are great! I used a 15oz can on pumpkin and softened coconut oil for the butter. They are very sweet so I will probably reduce the sugar next time to maybe a total of 3/4 cup of sugar. Thanks for the great recipe!

  12. Hi Beth,
    Thanks for sharing this wonderful recipe! As you suggested at the end of the post, I modified your recipe slightly to make these a slightly sweet, fiber-rich version for breakfast! I loved them so much that I shared them on my blog. I hope you’ll like them too :) Here’s the link:


    Thanks again for sharing this!

  13. Larissa says:

    Can you possibly give any sugar free options?
    I am from a family of diabetics and i have a hard time finding good stuff that is sugar free. Thanks :)

    • Hmm, aside from just leaving the sugar out, I don’t think I have any suggestions. I’m not familiar with any of the sugar substitutes on the market today.

  14. Jessica says:

    Made these last night! Very delicious. I used 1/2 whole wheat flour and 1/2 all purpose white flour, instead of a full cup of white flour. It definitely made them more dense. I also added 1/4 cup of chocolate chips, chopped up (so they go a little further). YUM! I personally think the sweetness is the right amount, even for a breakfast cookie..very very very satisfying with a cup of black coffee. I also think that with the whole wheat flour, they are probably better warm, to soften them up a bit. I don’t have a microwave so I’ve only been able to eat room temp cookies, which I can NOT complain about. Still a wonderful little treat! Great recipe!

  15. Hi Beth, something went wrong with mine, i don’t think the texture is right :( mine are a little dry and dense…they’re not that beautiful medly of crunchy exterior/soft interior…but then again i’ve never made oatmeal cookies before. i followed the recipe exactly, except for two things: 1) i live abroad and tehre’s no canned pumpkin, so i made my own puree fresh. perhaps it melted the butter too quickly? 2) i mixed it by hand (no hand mixer). could this be a problem too? please help!

    • Ah yes, those two things probably did affect the texture. Using an electric mixer will definitely whip more air into the batter, but if you’re good enough with your arm, you can do just as well. If your homemade puree was warm or hot it would have melted the butter and prevented it from trapping any air (solid butter will get fluffy, melted butter just stays flat) :) Also, homemade puree tends to have a bit more moisture, which could have caused them to be more dense? That’s a guess, though.

      Also, mine weren’t crunchy on the outside and soft on the inside like normal cookies, they were kind of soft all around. :)

  16. Angela says:

    Very good very soft.. more like bread…

  17. Angela says:

    Does it matter if it is semi-sweet or milk chocolate chips??

  18. Can the oats be Quaker Old Fashioned or do they have to be Quick Oats? Thanks!

  19. Wonderful! I used white chocolate chips instead of cranberries, quick oats instead of rolled (what I had) but everything else I kept the same. Came out soft and chewy. Everyone that tried them loved them- even the pumpkin hater took seconds. Thank you so much for this recipe!

  20. Betsi Lynch says:

    These turned out awesome! I added a small amount of pecan pieces. To my taste, I wouldn’t reduce the amount of sugar. They’re perfect!! Thank you!!

  21. Mandy says:

    I made these for my daughter’s harvest party today and substituted mini-chocolate chips for the cranberries. Her teacher had “thirds” and the shadow for the special needs girl in her class had “fourths.” My 6 year old son said to me, “Mommy, these are the bestest cookies you’ve ever made!” Thank you for the excellent recipe.

  22. Shayla says:

    I am very happy with these! I had 1/2 cup of pumpkin left from another recipe, and didn’t want to buy another can to make bread, so these cookies were the perfect solution! I added some chopped pecans, but otherwise followed the recipe. My boyfriend thinks they are a little dry and need more sugar, but I love the cakey texture and think the sweetness is perfect, so tastes vary, obviously! Thanks for the recipe!

  23. These were so good! I added about 1/4 teaspoon each of ground cloves and ginger to help bring out the pumpkin flavor. Sadly I was out of cranberries, so I added crushed walnuts and a tad bit more pumpkin puree to make up for the lost moisture.

  24. These were so good! I added about 1/4 teaspon each of ground cloves and ginger to help bring out the pumpkin flavor. Sadly I was out of cranberries, so I added crushed walnuts and a tad bit more pumpkin puree to make up for the lost moisture.

  25. Linda says:

    This recipe is a keeper. I just made them tonight and they are very tasty. I realized someone used all the brown sugar just as I was putting everything together, so I used 2/3 white sugar (would’ve much rather had the brown sugar).
    I think I may add more oats next time and maybe some cream of tartar to try and give them a crispier, “oatier” texture–but that’s just my personal preference for texture. This is a great cookie recipe as is.

  26. Kristen says:

    I never comment on these types of things, but I had to this time! These are amazing! Thank you so much for the recipe! I used chocolate chips instead of cranberry’s and it was delish!

  27. Melissa says:

    These are sooo good! I doubled the recipe, baked them in a 9×13 pan so they were bar cookies. One of my kiddos and I tried a tiny little corner tonight (they’re for a ladies Bible study in the morning) and we love them! I even forgot to put the vanilla in, I can’t imagine how delicious they will be with it. But I’m wondering about using orange extract next time. I’ll let you know how that goes – I might have to make them tomorrow with the orange!
    thanks for another amazing recipe!

  28. Heather says:

    Loooove these! I’ve eaten way to many this week! Thanks for the recipe!

  29. Heather says:

    These are awesome!!! Added a few white chips to the mix and It is phenomenal! Thank you so much!!

  30. Sarah says:

    I have loved your site for a couple of years! I made falafel, hummus and tzatziki from your recipes tonight and the pumpkin oatmeal cranberry cookies are in the oven as I type ( the dough is delicious!!). Thank you thank you thank you – that’s one from me, one from my family and one from friends with whom I’ve shared your creations. Keep up the phenomenal work.

  31. Kelly K says:

    Love these! I doubled the recipe, and they came out beautifully. I made a batch this past weekend and have been enjoying a couple per day as my mid-afternoon snack. Might refrigerate or freeze the rest to save for later. Personally, I don’t think I would like them as much if the sugar were reduced; even with all of the sugar, they still come off more as a snack than a cookie to me. Oh, and I added chopped walnuts, too. Thanks for sharing!

  32. Drew says:

    This was the first recipe i’ve had to tweak.. LOVE LOVE LOVE this blog!

    Found the cookies a touch dry and lacking in flavor… Added a pinch of Pumpkin Pie Spice and a dollup of plain greek yogurt and am in pumpkin heaven!

  33. Scott says:

    You mentioned that you would reduce the sugar next time. I also prefer stuff to be less sweet. What would you recommend lowering to? 1/4 cup of each sugar? I was also thinking of trying 1/8 cup of each sugar, and maybe throwing a few more cranberries in there.

    • Yes, I think I’d try 1/4 of each and see how that went. If you go lower to 1/8th cup, it may start to affect the texture, but I’d have to do some experimenting to see how to correct that.

  34. Astylla says:

    I came across this website today and saw this recipe and knew I must make them. They are wonderful.
    Easy and added chocolate chips for fun :)

    • Lisa says:

      So how were the chocolate chips in them? I want to make these and thought the chips would be great. Did they really turn out pretty well?

  35. Isaiah says:

    To use up a whole can of pumpkin (15 oz), I just tripled the rest of the ingredients. It made about 40 large cookies. Extremely good.

  36. seaward says:

    These are sooo goooooood. I’m eating my 3rd one as I write this.
    I used a stevia/maltodextrin blend in place of white sugar (SUPER cheap at Aldi).
    I also try to avoid dried cranberries because they have SO much sugar (sugar makes my face break out), & my house is full of raisin haters. I used Plum Amazins instead, and I think they work really well with the pumpkin.

  37. Brittney says:

    Could I use banana in place of the egg? Or just up the pumpkin puree as the binder? I want to make these vegan for a coworker without stocking my pantry with vegan substitutes for butter and eggs. Thanks for any suggestions!

    • I’ve made a version similar to that before and they were very dense and a little dry. Almost more granola bar-like. I would at least try using coconut oil in place of the butter. You need a little fat in there to soften them up.

  38. Ashley says:

    I made these last night. I had raisins in the pantry, so I used that instead of buying dried cranberries. They were great!

  39. These look delicious! We’ll be trying them out real soon. Each Monday, I host a Meatless Meal link up party. I would love it you’d share this recipe with my readers. If you’re interested, you can find the link party at http://www.littlestsweetpea.com

  40. Sarah says:

    I have never seen canned pumpkin here, so would just cooking a regular squash and mashing it up do the trick? Or is there other things I would need to add to it?

    • Kolley says:

      Sarah, I used pumpkin I had processed myself and frozen. It really doesn’t change much except maybe the moisture content. I don’t used canned pumpkin, so I can’t really tell you much about any other differences. We prefer home processed.

    • Yep, that’s all canned pumpkin is – cooked pumpkin flesh that has been pureed until smooth. If making it yourself, just make sure that you get it really smooth so that it blends into the cookie batter well.

  41. Could these be made with whole wheat four? I feel like they could.

  42. Meredith says:

    These look delish! I don’t have any canned pumpkin in the pantry, but I do have a jar of pumpkin butter–do you think that I could sub? Would I reduce/eliminate butter from recipe?

    • If I am correct, pumpkin butter is just pumpkin puree that has been cooked down until the moisture content is much lower. It might also have some sugar and spices added to it. Because it has a different moisture content, I’m not sure how the substitution would affect the end product. I think it would take some experimenting to get it right.

  43. What would happen if you used whole wheat flour?

  44. I made a double batch of these and made them in a bar pan (only change I made was subbed choc chips). They were great, kids loved them. I think next time I will add more pumpkin….they were just a tad on the dry side. But the pan didn’t last long at all! Thanks for all of the great recipes :). I’m in love with this site!!!!

  45. Aldebrana says:

    If I did want to have 30 cookies lying around, would just doubling up the recipe do it? I know sometimes with baking doubling the amount of ingredients just doesn’t cut it. What do you think?

    • Yep! It should work exactly the same if the ingredients are simply doubled. :)

      • Cathy says:

        I had a REALLY big can of pumpkin, so made this recipe times 6. It turned out great! I also used half unbleached white flour and half whole wheat flour along with an egg substitute. Even my junk foodie friends won’t know the difference. Since I made such a huge batch, I froze a lot of the dough. It’ll be great to be able to bake up a batch or two with very little fuss for the next several months. Thanks for a wonderful recipe!

  46. acoustic_alchemy says:

    These look absolutely gorgeous! I’m definitely going to make them as soon as canned pumpkin goes on sale in my area in another couple weeks or so :9

    In the meantime, do you think that the basic frame would work well for other fruit puree, like bananas?

  47. Kim S. says:

    These look delicious and I’ll probably make them – but they are crying out for chocolate chips. I’m going to leave out the cranberry and add the chocolate :)

    • Lexi says:

      I made them with chocolate chips like you said, they’re amazing! I made a batch without chocolate chips (and no craisins) and I didn’t think they were sweet enough but the chocolate really helped.

  48. Sherrie says:

    These are SO GOOD. I made them and brought them to bible study… people were coming back for 3rds and 4ths! I found the amount of sugar to be just right – a lot of people commented that they liked them because they didn’t seem too sugary like most cookies.

  49. Ugh, thank god these have dried cranberries. I hate raisins, but these sound FANTASTIC with cranberries. Perfectly autumnal.

  50. Marcia says:

    Could these be made into bars or squares, do you think? I think I’ll try that and also add some chopped pecans.

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