Pumpkin Cranberry Oatmeal Raisin Cookies (Print Version)
Soft, chewy autumn treats with pumpkin, cranberries, and raisins. Ready in 34 minutes.
# List of Ingredients:
→ Dry Ingredients
01 - 1 ½ cups all-purpose flour
02 - 1 ½ cups old-fashioned rolled oats
03 - 1 tsp baking soda
04 - ½ tsp baking powder
05 - ½ tsp salt
06 - 1 ½ tsp ground cinnamon
07 - ½ tsp ground nutmeg
08 - ¼ tsp ground cloves
→ Wet Ingredients
09 - ½ cup unsalted butter, softened
10 - 1 cup light brown sugar, packed
11 - ½ cup granulated sugar
12 - 1 large egg
13 - 1 tsp pure vanilla extract
14 - 1 cup pumpkin purée
→ Mix-Ins
15 - ½ cup dried cranberries
16 - ½ cup raisins
17 - ½ cup chopped walnuts or pecans
# Step-by-step Instructions:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, oats, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Set aside.
03 - In a large bowl, cream together the butter, brown sugar, and granulated sugar with an electric mixer until light and fluffy, about 2–3 minutes.
04 - Add the egg and vanilla extract, mixing until incorporated.
05 - Mix in the pumpkin purée until smooth.
06 - Gradually add the dry ingredients to the wet mixture, stirring until just combined.
07 - Fold in the cranberries, raisins, and nuts.
08 - Scoop heaping tablespoons of dough onto the prepared baking sheets, spacing about 2 inches apart.
09 - Bake for 12–14 minutes, or until the edges are lightly golden and the centers are set.
10 - Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Advice:
01 -
- The texture is impossibly soft, almost cake-like, with chewy oats that keep every bite interesting
- These cookies capture everything cozy about autumn in one handheld package
02 -
- These cookies might look slightly underbaked when you pull them out, but that is exactly when they are perfect
- The pumpkin keeps them moist for days, unlike regular cookies that can dry out quickly
03 -
- Weighing your pumpkin purée instead of using measuring cups ensures consistency every time
- The secret to thick cookies is chilling the dough for 30 minutes if you have the patience