This small batch of Pumpkin Oatmeal Cookies with Chocolate Chips make 9 cookies that are soft, moist, and most importantly – taste like pumpkin! The oatmeal, chocolate chips, and dried cranberries add texture – and go perfectly in a soft pumpkin cookie!
Fall Inspired Small Batch Cookies
We must have a pumpkin cookie in our Fall baking repertoire! I have avoided making a pumpkin cookie for fear that the pumpkin flavor wouldn’t come through. But I feel confident in saying these Pumpkin Oatmeal Cookies with Chocolate Chips do taste like pumpkin.
And, if I was going to take on a Fall pumpkin cookie, it needed to have something a little extra than just pumpkin. Hence the oatmeal, chocolate chips, and dried cranberries. Not to mention I wanted a reason to bring some cranberries into my Fall baking. Cranberries are an an easy transition to Winter and the Holidays!
What Do The Pumpkin Cookies Taste Like
We covered that a little – but as the name suggest, pumpkin. To expand on that some more, these cookies:
- Taste like an oatmeal chocolate chip cookie – with pumpkin as the main cookie flavor – not just sugar.
- Are soft and chewy – the interior of the cookies have a soft bite, while the exterior and edges give you a little crunch.
- Have plenty of Fall spices – we are using Pumpkin Pie Spice again. It has all of the spices that pair perfectly with pumpkin.
- Are loaded with chocolate chips & cranberries – both have a bit of sweet tart bite. Which is perfectly offset by the sweetness of the oatmeal cookie.
- Have a variety of textures – you get a bite with the oatmeal, chocolate chips, and cranberries. And all of those ingredients are nestled in a soft and chewy cookie. Perfection in my book!
Ingredients Needed For Pumpkin Cookies
- Pumpkin puree – pure pumpkin puree that comes in a can. And not pumpkin pie filling in the can.
- Rolled oats – these can also be called Old-Fashioned Oats. These are my go-to baking oats and are like a cross between the quick oats (too soft for me) and steel cut oats (too firm).
- Chocolate chips – I used semi-sweet, but use whatever flavor you prefer.
- Dried cranberries – the kind you eat by the handful!
- Pumpkin pie spice – we need all the spices for these little cookies.
- Light brown sugar – makes the cookies chewy and adds moisture. I recommend light because dark may impart a little too much moisture.
- Egg yolk – partly because this a small batch. The whole egg would be too much. But mostly because the egg yolk adds to the chew, texture, and chew.
- Melted unsalted butter – unsalted so we can control the salt level. And melted to contribute to the chewiness of the cookie.
- Flour, granulated sugar, baking soda, and salt … – the usual suspects in baking.
Baking Equipment For Small Batch Cookies
Baking small batch cookies is pretty straight-forward. I don’t use any fancy equipment to make the cookies. As a matter of fact, for these cookies, I didn’t even pull out the hand mixer. Aw-Some!
- Two mixing bowls – one small, one medium.
- Whisk or fork – to mix the dry and wet ingredients
- Spatula – to fold the the dry and wet ingredients together. I only use a whisk to mix dry and wet when it is a wet batter. I find cookie batter gets stuck in the middle of the whisk.
- Cookie scoop – I used a #40 size cookie scoop for these cookies. In other words, the scoop is just about 2 tablespoons. A cookie scoop is a bakers must have in my opinion – makes scooping and portioning cookies SO MUCH EASIER!
- Baking sheet + parchment paper – these are my go-to baking sheets. And I do recommend the ‘Half-Sheet’ size – it will fit all of the cookies. I like these baking sheets because: the taller rim makes them versatile. In addition to baking cookies on them, they also work for sheet cakes, and roasting vegetables (not a dessert, but that’s what they get used for here).
- Cooling rack – these are the cooling racks I use. The match the size of the baking sheet, and I like that they have little feet.
Tips For Making Pumpkin Oatmeal Cookies with Chocolate Chips
- Brown sugar – Though I recommend light brown sugar, if all you have is dark, that will work too.
- Cookie scoop – I highly recommend investing in a few cookie scoops if you like to bake a lot of cookies. I used a #40 – which is about 2 tablespoons.
- Chill the dough – I’d love to tell you this is a no-chill cookie recipe, but I am a fan of chilling cookie dough – for any cookie. Cookies that have better have a higher likelihood of spreading. Chilling the dough, chills the butter and the cookies won’t spread as much when baked.
- Add more chocolate chips / cranberries – For a pretty presentation, and a little extra, you can dot the cookie dough balls with a couple extra chocolate chips and cranberries before you bake them.
- Ingredient variations – These cookies would also be delicious swapping the chocolate chips for white chocolate chips; or adding walnuts or almonds!
More Small Batch Cookie Recipes
- Soft Apple Cookies With Caramel Icing
- Pumpkin Spice Sugar Cookies with Maple Icing
- Toasted Coconut Maple Macaroons
- Flourless Peanut Butter Cookies
- Small Batch Caramel Stuffed Chocolate Chip Cookies
Pumpkin Oatmeal Cookies with Chocolate Chips
- 1/2 cup + 1 tablespoon all purpose flour
- 1/4 cup +1 tablespoon rolled oats
- 1/8 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1/8 teaspoon salt
- 1/4 cup pumpkin puree, canned
- 1/4 cup granulated sugar
- 2 tablespoons light brown sugar
- 1 teaspoon vanilla extract
- 1 large egg yolk
- 4 tablespoons unsalted butter, melted and cooled slightly
- 1/3 cup chocolate chips
- 1/4 tablespoons dried cranberries
- Preheat the oven to 350o degrees and adjust the oven rack to the middle position. Line a baking sheet with a piece of parchment paper.
- In a small mixing bowl, add the flour, oats, baking soda, pumpkin pie spice, and salt. Stir with a fork or whisk to combine.
- In a medium mixing bowl, add both the sugars, pumpkin puree, and vanilla extract. Stir with a fork or whisk to combine. Add the melted butter and stir incorporate.
- Sprinkle the dry ingredients over the wet and use a spatula to fold until no dry streaks remain. Fold in the chocolate chips and dried cranberries until just combined.
- Refrigerate the cookie dough for at least 20 minutes – or you can freeze for half of the time.
- Scoop (a #40 cookie scoop works great) equal portions of the batter, and place the cookie balls on the baking sheet at least 2 inches apart.
- Bake for 10-12 minutes, or until the edges of the cookies are golden brown. Cool the cookies on the baking sheet set on a wire rack for 10 minutes. Then transfer the cookies to the wire rack to cool completely. Enjoy!