Pumpkin Oatmeal Cookies with Chocolate Chips

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!

A pretty stack of pumpkin oatmeal chocolate chip cookies

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!
Pumpkin Chocolate Cranberry Oatmeal Cookies

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Ingredients Needed For Pumpkin Cookies

  • Pumpkin pureepure 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!

  1. Two mixing bowls – one small, one medium.  
  2. Whisk or fork – to mix the dry and wet ingredients
  3. 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.
  4. 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!
  5. Baking sheet + parchment paper 
  6. Cooling rack
Two pumpkin oatmeal chocolate chip cookies with cranberries

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

A small stack of pumpkin oatmeal cookies
Pumpkin oatmeal cookie with a bite
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Pumpkin Oatmeal Cookies with Chocolate Chips

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!
Prep10 mins
Cook12 mins
Chill Time20 mins
Total42 mins
Servings: 9 Cookies
Author: Erin | Butter and Bliss


  • 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!
Course: Dessert
Cuisine: American
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