Can I use dried cranberries instead of fresh?

Yes, and it’s actually preferred. Dried cranberries—often known as Craisins—have a concentrated sweet-tart flavor and won’t release extra moisture into your dough. They’re perfect for chewy Pumpkin Cranberry Oatmeal Cookies and pair beautifully with pumpkin and oats. Just chop them finely for even distribution throughout the cookie.

Do pumpkin cookies need to be refrigerated?

It’s all in the balance of ingredients and moisture. Brown sugar and pumpkin puree are both moisture-rich, helping to create a soft, tender center. Blotting the pumpkin puree before mixing is key. And don’t overbake—just like you would with Pumpkin Pie Cookies , pulling them out when the edges are just golden gives you the perfect chewy cookie every time.

Can I freeze pumpkin oatmeal cookie dough?

Absolutely. Portion the dough into balls using a scoop, freeze them on a tray, then transfer to a sealed bag. This way, you can bake Pumpkin Cranberry Oatmeal Cookies straight from the freezer—just add a couple of extra minutes to the bake time. This method works great for planning ahead, just like you would for Maple Pumpkin Cookies .

Pumpkin Cranberry Oatmeal Cookies – 5-Star Irresistible Favorite

Description

These soft and chewy Pumpkin Cranberry Oatmeal Cookies are packed with warm spices, tart cranberries, and crunchy pecans—everything you want in a cozy fall treat.

Ingredients

Scale

1 cup (130g) all-purpose flour

½ cup (1 stick; 115g) unsalted butter

1 ½ cups (150g) old-fashioned rolled oats

½ teaspoon baking soda

¼ teaspoon salt

½ teaspoon ground cinnamon

1 teaspoon pumpkin pie spice

¼ cup (50g) granulated sugar

½ cup (100g) packed light or dark brown sugar

1 egg yolk, at room temperature

1 teaspoon pure vanilla extract

⅓ cup (80g) pumpkin puree (not pumpkin pie filling)

¾ cup cranberries, chopped finely

½ cup pecans, toasted and chopped finely

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Instructions

1. In a medium bowl, whisk oats, flour, baking soda, salt, cinnamon, and pumpkin pie spice together.

2. Preheat oven to 350°F (177°C). Line two baking sheets with parchment paper or silicone mats.

3. In another bowl, cream the softened butter, brown sugar, and granulated sugar together until smooth.

4. Whisk in the egg yolk and vanilla extract, then the blotted pumpkin puree.

5. Gradually mix dry ingredients into wet ingredients until just combined.

6. Fold in cranberries and toasted pecans.

7. Scoop dough (about 2 heaping Tbsp. each) and place on baking sheet 3 inches apart. Flatten slightly.

8. Bake for 14–15 minutes, until edges are set and golden.

9. Cool on the sheet for 5 minutes before transferring to a wire rack.

Notes

Blot your pumpkin puree with paper towels to prevent cakey cookies.

Store in an airtight container at room temp for up to 5 days.

Freeze dough balls for up to 3 months—bake straight from frozen.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Cookies
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 157
Sugar: 8g
Sodium: 90mg
Fat: 6g
Saturated Fat: 3g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 2g
Protein: 3g
Cholesterol: 20mg