Pumpkin Oatmeal Cookies
Pumpkin Oatmeal Cookies
When fall rolls around, my kitchen becomes a cookie factory — and these Cranberry Pecan Pumpkin Oat Cookies are at the top of the list. They’ve got everything you want in a fall bake: hearty oats, crunchy pecans, sweet-tart cranberries, and just a hint of pumpkin and spice. The texture is perfect: soft and chewy with golden edges. Plus, they’re simple to adapt for gluten-free baking, so everyone can enjoy. Pair these with a cup of tea or coffee and you’ve got autumn coziness in every bite.
Ingredients (makes about 30 cookies)
Dry Ingredients
⅔ cup (85 g) all-purpose flour
¾ cup (71 g) oat flour
2 ⅓ cups (213 g) rolled oats
1 cup (142 g) pecan pieces, toasted
1 cup (170 g) dried cranberries
2 teaspoons (9 g) kosher salt
1 teaspoon baking soda (Only ½ teaspoon (2 g) use if baking at altitude)
1 teaspoon (1 g) pumpkin spice mix (Get the recipe here)
1 cup (227 g) unsalted butter, room temperature
¾ cup (142 g) light brown sugar, packed
½ cup (99 g) granulated sugar
1 tablespoon (13 g) vanilla extract
1 large egg
¼ cup (61 g) pumpkin puree
Gluten-Free Option
Substitute the all-purpose flour with 2 oz (56 g) tapioca flour and 2 oz (56 g) coconut flour.
Method
Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large bowl, whisk together the all-purpose flour (or gluten-free substitute), oat flour, rolled oats, pecans, cranberries, salt, baking soda, and pumpkin spice.
In a stand mixer fitted with the paddle, cream together the butter, brown sugar, granulated sugar, baking soda, cinnamon/pumpkin spice, and vanilla just until moistened. Then increase speed to medium and cream until pale and fluffy.
Add the egg and beat until fully incorporated. Scrape the bowl, add pumpkin puree, and mix again until smooth.
Reduce mixer speed to low and add the dry ingredients. Mix until just combined.
Scoop dough into 1 oz (28 g) portions, spacing 2 inches apart on prepared baking sheets. Flatten each into ½-inch discs.
Bake 12 minutes, or until cookies are puffed with light golden edges but still pale and soft in the center. They’ll continue to set as they cool.
Storage
Cookies keep well in an airtight container for up to 5 days, or freeze for up to 2 months.
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