Pumpkin Oatmeal Cookies

Pumpkin Oatmeal Cookies | Who Needs  A Cape?In a previous post I told you about how we had gone to a birthday party at a pumpkin patch, and had gotten two pie pumpkins. One was made into a jack-o-lantern and the other was cooked for some yummy fall goodies. After I cooked the pumpkin and pureed it in the blender I had 4 cups of gold aka pumpkin puree. If you search the internet it tells you to strain the pumpkin over night yada yada yada…..yeah I “forgot” that step so my puree ended up being a little bit watery. Nothing a little extra flour couldn’t fix. My 6 year old stated she wanted a pie, but unfortunately I have a phobia about homemade pies. We decided instead to make some cookies and muffins. After an extensive search of the internet and (of course) Pinterest I found one worthy of my puree. A pumpkin oatmeal cookie from Two Peas & Their Pod  that looked delish! I adapted the recipe to what I had on hand and to accommodate my watery puree.

Pumpkin Oatmeal Cookies | Who Needs A Cape?


Pumpkin Oatmeal Cookies

Pumpkin Oatmeal Cookies


  • 2 cups + 2 Tbsp. all-purpose flour
  • 1 tsp. baking soda
  • 1 ½ tsp. ground cinnamon
  • 1/4 tsp. ground ginger
  • 1/4 tsp. ground nutmeg
  • 1/4 tsp. all ground allspice
  • 1/4 tsp. ground cloves
  • ½ tsp. salt
  • 1 cup butter softened
  • 1 cup packed light brown sugar
  • 1 cup white sugar
  • 1 cup homemade pumpkin puree
  • 1 large egg
  • 1 tsp. vanilla extract
  • 1 ½ cups quick oats
  • 1 cup dried cranberries
  • 1 cup chocolate chips (optional)


  1. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper (or if you're fancy a silicone baking mat ahem Santa if your looking I'd LOVE one!).
  2. In a medium bowl combine all dry ingredients. Whisk and set aside.
  3. In a large mixing bowl cream the butter and sugars, add pumpkin, egg and vanilla. Mix until combined. Add in dry ingredients gradually, mix until combined. Stir in oatmeal, cranberries and chocolate chips.
  4. Using a spoon drop dough on cookie sheet. Bake for 10-12 minutes, cool for a few minutes on cookie sheet before transferring to a cooling rack. Keep in an airtight container and ENJOY!


Pumpkin Bread Pudding with Caramel Sauce
White Chocolate Ghosts


  1. HungryLittleGirl
  2. These cookies look fantastic! I’m not a huge fan of pumpkin but I think these would taste great! Thanks for sharing on Foodie Friends Friday!

  3. They look delicious! I actually think I am going to bake some this afternoon!
    Thank you for sharing this at Wednesday Extravaganza!
    Come back today and vote for your favorite and maybe get a spot on my Wall of Fame!
    Here is the link: http://www.hungrylittlegirl.com/1/post/2012/10/october-31st-2012.html

  4. The cookies sound interesting. I never would have thought to put pumpkin and cranberries in a cookie. But, your post brought a question … why do you have a phobia about homemade pies? I know there are some pretty extravagant ones that scare off even the most seasoned bakers, but most are pretty straight forward. Put a crust in the pan. Put a filling in the crust. Bake or not depending on the crust and the filling. And these days the grocery store crusts are worth using. Not as good as my mother’s but good.


  1. […] pumpkins to puree. That’s a LOT of pumpkin people. Normally I would make some bread, muffins, cookies, and possibly if feeling fancy Lori’s Pumpkin Spice Latte. This year I felt I needed some new […]

  2. […] are all aware of my obsession with all goodies containing pumpkin. For example I have made muffins, cookies, fudge, a trifle, soup, pudding and doughnuts. Phew, yeah I would say that is a tad on the obsessed […]

  3. […] doesn’t have to be Fall to enjoy the flavors of the season, I want some of these Pumpkin Oatmeal Cookies, […]

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