Pumpkin Oatmeal Cookies with Dried Cranberries & Chocolate Chips

By Maria Lichty

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Pumpkin Oatmeal Cookies

It’s been awhile since I have posted a pumpkin recipe. I thought I would give you all a break from my pumpkin madness. I went kind of crazy with the pumpkin this year:) I made these Pumpkin Oatmeal Cookies with Dried Cranberries & Chocolate Chips a few weeks ago and have been waiting impatiently to share the recipe. I couldn’t wait any longer because these cookies are super scrumptious and a good recipe is meant for sharing.

Pumpkin Oatmeal Cookie Recipe

These cookies have all of my favorite ingredients-pumpkin, oatmeal, Fall spices, dried cranberries, and chocolate chips. Of course I love these cookies right out of the oven, who doesn’t like a freshly baked cookie? But my favorite way to enjoy these cookies is right out of the freezer. I put a bag of cookies in the back of our freezer, in hopes that I would forget they were there. Well, my cookie cravings got the best of me and I broke into the bag of frozen Pumpkin Oatmeal cookies. Big mistake because now I am addicted to them. My bag is running low and it will be a sad day when they are gone.

Pumpkin Oatmeal Cookies on plate

Hopefully, the cookies will last until Thanksgiving because I know I am baking a batch for “Turkey Day.” I know Thanksgiving dessert is usually all about the pie, but not at our house. Sure, we have pie, but we also have cookies. A holiday celebration is not complete without cookies and I am sure these Pumpkin Oatmeal Cookies with Dried Cranberries and Chocolate Chips will get gobbled up in no time. If they don’t, fine by me, I will put the leftovers in the freezer for my own secret stash:)

If you like these pumpkin cookies, you might also like:

Pumpkin Oatmeal Cookies with milk

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Pumpkin Oatmeal Cookies with Dried Cranberries & Chocolate Chips

You will love these pumpkin cookies, they are a fall favorite!
4.89 from 9 votes



  • Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
  • In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, allspice, cloves, and salt. Set dry ingredients aside.
  • In a large mixer bowl, beat butter, brown sugar and granulated sugar until light and fluffy. Add pumpkin, egg, and vanilla extract. Beat until combined. Gradually add flour mixture and mix until ingredients are incorporated.
  • Stir in oats, chocolate chips, and dried cranberries. Drop cookie dough by rounded tablespoons onto prepared baking sheet.
  • Bake cookies for about 12 minutes or until cookies are lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Have you tried this recipe?

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I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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4.89 from 9 votes (7 ratings without comment)

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  1. New to your website . . . where is the nutritional information for the pumpkin cookies. Made over the weekend and was informed that they are very good, but we need the nutritional information.

    Thank you

  2. I am interest in ordering these cookies can u tell me how they are delicious it’s the cookie that have butterscotch and dried cranberries can you tell me how to order if I can thanks in advance

  3. 5 stars
    These cookies are perfect! I did not have dried cranberries, but otherwise followed the recipe to the letter. My cooking time was a bit longer as is typical with my oven. The spices are perfect and the texture is perfect–not too cakey like some pumpkin cookies can be. I’ve had great success with other recipes from your blog, and this one might be the best yet. I did try a second batch with butterscotch chips instead of chocolate chips, and I think I might be in love!
    Thanks for all of the great recipes!!

  4. I make these cookies all the time and they’re absolutely amazing!! Such a great recipe.
    I have a lot left over and am wondering how you freeze and thaw them to taste well.


    1. You can freeze them. Let them cool and place in a freezer bag or freezer container. Eat frozen or thaw before serving.

  5. My dough seemed very wet. But I gave it a try anyways. Delicious taste! (I upped all the spices. And can JUST taste them. If stayed at the recipe level, I feel it would just be for aromatic purposes. I doubled all except nutmeg.)
    If you make really big spoonfuls, the baking time will be longer. Smaller “tablespoonfuls” bake a bit more closer to 12 minutes. Although in my oven I upped the time to 13 minutes.
    When thr cookies come out, they will still look wet. Shouldn’t be SUPER wet, just like a normal “gooey/underbaked a bit chocolate chip cookie” (if you want pictures, try to find a website that posts process pictures. They are really helpful!)
    Then leave on the tray to continue firming up a bit… and then as they cool they will be firmer still. If still RAW liquid after sitting on the tray… go ahead and bake for a few more minutes.

    ** process photos for this recipe would be very helpful since the dough is so wet – unlike regular cookies**

    Overall, I really like the taste and soft texture of the cookie.

    Also, I will try “soaking” the oats in the pumpkin for sometime to absorb some moisture/soften up before baking.
    And also just letting the dough sit for 15-30 minutes helps with that too.

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