Pumpkin Cranberry Pecan Oatmeal Cookies

It doesn’t feel a whole lot like fall here on the Texas Gulf Coast, but that hasn’t stopped me from baking up some fall-themed treats.

The savory pumpkin and pecans, sweet sugars, and tart cranberries in these cookies create a medley that is perfect for autumn or any other time!

I wanted to bake some oatmeal cookies for my toddler because she absolutely loves oatmeal. She’ll ask for it for breakfast, snack, lunch, and pretty much any other time she’s hungry! I didn’t want traditional oatmeal raisin cookies, so I peeked into my pantry to see what I had available. Using pumpkin puree, dried cranberries, and pecans, I tweaked a generic oatmeal raisin cookie recipe and—voilà—I was eating these delicious cookies two and three at a time!

Ingredients

  • 2/3 cup butter (or coconut oil)
  • 1/2 cup pureed pumpkin
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 eggs
  • 2 tablespoons milk
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 4 cups old fashioned rolled oats
  • 1/2 cup pecan pieces
  • 2/3 cup dried cranberries

Instructions

Preheat the oven to 375°F. In a large bowl, blend the butter (or coconut oil), pumpkin, and sugars. Add the eggs, milk, and vanilla; mix well. Then add the flour, salt, and baking soda; mix well. Stir in the oats, pecans, and cranberries.

Drop rounded tablespoons of the dough onto parchment paper lined cookie sheets. Leave about 2 inches between each drop of dough to allow for expansion. Bake for 13-15 minutes or until golden brown around the edges. Place on a wire rack to cool. Yield: approximately 42 cookies.

Pumpkin Cranberry Pecan Oatmeal Cookie

Notes

If you try these, I’m pretty sure you’ll be tempted to eat several in one sitting, too! I’m not a fan of baked goods that have a really strong pumpkin flavor (like pumpkin pie), but I like the way these taste because the flavor is subtle. The medley of the savory pumpkin and pecans, sweet sugars, and tart cranberries is amazing! It’s perfect for fall, though I would definitely welcome it any time of year. I may never make an oatmeal raisin cookie again!

These were a hit with my toddler and with friends. The only thing that would make them better is if they were served alongside a mug of warm apple cider!

What’s your favorite way to prepare oatmeal cookies?

Shared at the following:

Monday’s Musings, Tuesdays with a Twist, Coffee and Conversation, Weekend Potluck, Tuesday Talk, What’s for Dinner?, and The Art of Homemaking.

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Comments

  1. These look so good! My husband isn’t really into pumpkin, and even though it’s subtle, I’m not sure he’d eat these. But, I may whip up a batch if I find I need any treats in the near future for a gathering with other people!

    By far, my favorite oatmeal cookies are peanut butter chocolate chip oatmeal cookies. I really love the taste, and when I was growing up, my mom would occasionally let us eat some for breakfast, because she figured they had the same-or better-health value than a lot of cereals out there 😉

    • My husband doesn’t enjoy pumpkin, either. He pretty much only eats sugar cookies…which just means the girls and I get more of these!
      Peanut butter chocolate chip oatmeal cookies sound great! Peanut butter and chocolate go so well together.
      Your mom was right about the cereal. 🙂

  2. My husband loves oatmeal cookies and I love pumpkin breads. This sounds like a beautiful blend of the two. I’ll be pinning for holiday baking!

  3. Shannon…Oh my…my husband would love these! I may have to make some to take on our trip this next week. Grateful you shared them at Monday’s Musings. Blessings. 🙂

  4. Hi Shannon, Your cookie recipe sounds quite delicious! I would be tempted to make it with fresh cranberries this time of year – I love fresh cranberries in so many things! Thanks for sharing the recipe! Blessings, Janet

  5. Just the name of these cookies has me hungry! Thanks for sharing on the What’s for Dinner Link up!

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