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
- Cooling rack
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 granulated sugar
- 2 tablespoons light brown sugar
- 1/4 cup pure canned pumpkin
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 4 tablespoons unsalted butter, melted and cooled slightly
- 1/3 cup chocolate chips
- 3 to 4 tablespoons dried cranberries
- Preheat the oven to 350F 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, egg yolk, and vanilla extract. Stir with a fork or whisk to combine. Stir in the melted butter.
- Sprinkle the dry ingredients over the wet and use a spatula to fold the batter until no dry streaks remain. Fold in the chocolate chips and dried cranberries until just combined.
- Refrigerate the cookie dough for 20 to 30 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. Note – The number of cookies you get will depend on how big your cookie scoops are.
- 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!
- Serving Size – The number of cookies will depend on how large you make your cookies. I use a medium #40 cookie scoop.
- Larger Cookies – If you choose to make larger cookies, you will need two lined baking sheets. You can either bake both at the same time and rotate halfway through, or keep the cookie dough refrigerated until ready to bake the second batch.
- Pumpkin – Depending on the brand, canned pumpkin can have different names, but is the same thing: Pumpkin Puree, Pure Pumpkin, 100% Pumpkin, Organic Pure Pumpkin. Just be sure it is not Pumpkin Pie Filling.