Celebrate fall with the best small pumpkin oatmeal cookies recipe. These irresistibly soft pumpkin-infused oatmeal cookies are studded with chocolate chips and cranberries. The cookies boast a delightful texture and are everything you crave in a comforting cookie!
4tablespoonsunsalted butter, melted and cooled slightly
⅓cupchocolate chips
3 to 4tablespoonsdried cranberries
Instructions
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, whisk together the flour, oats, baking soda, pumpkin pie spice, and salt.
½ cup + 1 tablespoon all purpose flour, 5 tablespoons rolled oats, ⅛ teaspoon baking soda, 1 teaspoon pumpkin pie spice, ⅛ teaspoon salt
In a medium mixing bowl, add both the sugars, pumpkin, egg yolk, and vanilla extract. Stir with to combine, t hen stir in the melted butter.
¼ cup organic cane sugar, 2 tablespoons light brown sugar, ¼ cup pure canned pumpkin, 1 large egg yolk, 1 teaspoon vanilla extract, 4 tablespoons unsalted butter, melted and cooled slightly
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.
⅓ cup chocolate chips, 3 to 4 tablespoons dried cranberries
Cover and refrigerate the cookie dough for 20 to 30 minutes.
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 to 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 5 minutes. Then transfer the cookies to the wire rack to cool completely. Enjoy!
Notes
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. I recommend baking one sheet at a time. 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.
Leftover Pumpkin - You will have leftover pumpkin, regardless of the size can you use. Check out my other pumpkin recipes to make another batch of pumpkin treats!
Storing Cookies - The cookies can be stored covered at room temperature for 3 to 5 days. Beyond that, and they may start to dry out.
Freezing Cookies - You can freeze baked cookies for up to 3 months. Place in a tightly sealed Ziploc bag. Thaw at room temperature.