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Pumpkin Oatmeal Cookies

These pumpkin oatmeal cookies are sure to get you in the Fall mood. They are oh so soft and stay that way for days!
Course Dessert
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 15 cookies


  • 2 cups all purpose flour
  • 1 tsp baking soda
  • 1 tbsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground allspice
  • 1/2 tsp salt
  • 1.5 cups old fashioned oats
  • 1 cup unsalted butter melted
  • 1/4 cup molasses
  • 3/4 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 egg yolk
  • 3/4 cup pumpkin puree
  • 1 tsp vanilla extract
  • 1/2 cup chocolate chips
  • 1/2 cup white chocolate chips
  • 1/4 cup pumpkin seeds
  • 1/4 cup dried cranberries
  • pecans


  1. Preheat your oven to 350F degrees.
  2. In a large bowl, whisk the flour, baking soda, salt, and spices together. Fold in the oats. Set aside.
  3. In a medium sized bowl whisk together the melted butter, molasses, and both sugars until well combined. Beat in the yolk, pumpkin, and vanilla.
  4. Pour the wet ingredients into the dry ingredients, gently mixing until just combined. Fold in both chocolate chips, cranberries, and pumpkin seeds.
  5. Place about two tablespoons of dough per cookie on your silicone lined baking sheet. Dough will be sticky and thick. I used an ice cream scoop to help me out. Top with one pecan each. Bake for 14-17 minutes or until golden brown around the edges. Top with one pecan each.

Recipe Notes

When I say pumpkin seeds I do not mean the seeds straight out of the pumpkin. I mean the hulled pumpkin seeds. Inside the white shell. Although those are good in pumpkin seed brittle.