Saturday, October 30, 2010

Cookie Carnival: Pumpkin Oatmeal Cookies

October's cookie for the Cookie Carnival hosted over at Tami's Kitchen Table Talk was this Pumpkin Oatmeal Cookie, and I must shout from the roof tops: THIS IS MY NEW FAVORITE PUMPKIN COOKIE! The addition of oatmeal took this pumpkin cookie to a new level, and it was heavenly. The recipe called for white chocolate chips and chopped dried cherries, but I had cranberries on hand so that's what I used. They were so, so good! Next time I'm going to try them with semi-sweet chocolate chips--my mouth is tingling just thinking about it!

I did change the recipe a little: I used half whole wheat flour/half all-purpose flour (because I almost always add some whole wheat flour to stuff I bake), and I made my usual high-altitude adjustments--a little more flour, and a little less butter and sugar. And I didn't have pumpkin pie spice, so I increased the cinnamon and used a little ground nutmeg and cloves.

These cookies are so Autumn-y and wonderful! Thanks so much to Jamie of My Baking Addiction for her recipe and to Tami for picking it for the carnival!

Pumpkin Oatmeal Cookies (as I made them--go here for the original recipe)
printable recipe

1 cup + 2 tablespoons all-purpose flour
1 cup whole wheat flour
1 1/2 cups old fashioned oatmeal
2 teaspoon baking soda
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 teaspoon kosher salt
3/4 cup butter, softened
3/4 cup packed light brown sugar
3/4 cup granulated sugar
1 cup pumpkin puree (not pumpkin pie mix)
1 large egg
1 teaspoon vanilla
1 cup white chocolate chips
1 cup dried cranberries

1. Heat your oven to 350, and line a baking sheet with parchment paper

2. In the bowl of a stand mixer, beat the butter and both sugars until fluffy. Add the pumpkin, egg, and vanilla, mixing well after each addition.

3. Add both flours, oatmeal, baking soda, cinnamon, nutmeg, cloves, and salt, and mix well. Add the white chocolate chips and cranberries and mix on low until well combined.

4. Use a cookie scoop to drop dough onto the prepared baking sheet and bake for 12-14minutes, or until cookies are lightly browned (mine were exactly 12 minutes). Cool on the baking sheet for 2 minutes and then remove to a wire rack to cool completely.

Makes about 48 cookies.


  1. I did one similar to yours but changed out the sugar for honey. It makes a great breakfast cookie. YUM!

  2. @Candi, Thanks for your comment :) How did you figure out how much honey to use? For instance, for this recipe there is 1 1/2 cups sugar total. Would you use that much, or less? Thanks!

  3. I made these earlier in the month before Tami sent out the email and loved the oatmeal as well. I will never make another pumpkin cookie recipe. Glad you had similar results to mine!

  4. These cookies sound absolutely delicious especially with all the flavors of fall baked right into them. They look really pretty too with the mix-ins studded on top. By the way, I'm holding a CSN giveaway on my blog and you're welcome to come by and enter.

  5. Your cookies look so much prettier than mine did.
    Thank you for visiting my blog. :) Can't wait to see which cookies you pick for Nov.

  6. Ooh, your cookies look perfect. I made these a number of weeks ago and for some reason they were totally flat and I wasn't very happy with them. I hate when that happens. But I know many were pleased with this recipe.

  7. @Kerri and Katrina, You're too sweet :) Katrina, you can try less butter, I've always had good luck that way :)

  8. I finally got around to making these. I used the recipe with the alterations you made, even with the whole wheat flour, which I don't normally use. I also added 1/2 cup of mini semi-sweet choco chips. I loved both chocolates in the cookie. Next time, I think I will put even amounts of both. I was thinking these cookies would be more cakey like pumpkin chocolate chip cookies, but mine turned out more like a normal chocolate chip cookie. Still very good and one I will definitely make again. Thanks Tiffiny!


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