Soft Pumpkin Oatmeal Cookies | Renee's Kitchen Adventures

Tuesday, October 15, 2013

Soft Pumpkin Oatmeal Cookies

It's a dreary day here in NE Ohio today.  After a week of stellar temps and wall to wall sunshine, I'm afraid changes are in the air.  It's ok though, because it happens to be the perfect day to make these lovely gems!

This recipe makes a tender soft cookie packed with pumpkin, spices, walnuts and dried cranberries. It's like fall all rolled up in a cookie that is sort of like the texture of a muffin top!  (and I'm not talking about the muffin top above the waist of your jeans either! haha)

These cookies do not spread in the be sure to shape them just the way you want them to look before baking them.  It gets a little messy, but it's worth it in the end!

Soft Pumpkin Oatmeal Cookies

Servings - approx. 42 cookies   Serving Size - 1 cookie   Points Plus per Serving - 2 Points+
Calories - 71.5,   Total Fat - 2.8g,   Carb. - 11.8g,   Protein - 1.3g,   Fiber - 0.9g


2 cups all purpose flour
1 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. pumpkin pie spice
1/2 tsp. salt
6 TBS unsalted butter, softened
1/4 cup granulated sugar
1/2 cup brown sugar, packed
1 1/2 cups pure pumpkin puree
1 large egg
1 tsp. pure vanilla extract
1 1/3 cup quick cooking oats
1/2 cup walnut halves, finely chopped
1/2 cup dried cranberries

  1. Heat oven to 350 degrees F.  Line cookie sheets with parchment or use a silpat.  
  2. In large bowl, combine the flour, baking soda, cinnamon, pumpkin pie spice, and salt.  Set aside.  
  3. In another large bowl, combine the butter and the sugars.  Mix with electric mixer until light and fluffy, about 5 minutes.  Add in the pumpkin, egg, and vanilla extract.  Beat for another minute to combine.
  4. Add the flour into the butter mixture and combine.  
  5. Stir in the oats, walnut halves and cranberries.
  6. Drop by heaping TBS onto prepared cookie sheets and shape with fingers how you want cookies to look.  Bake in oven for 14 - 16 minutes.  (Cookies will not spread out) 
  7. Cool for 2 minutes on cookie sheet and remove to wire rack to continue cooling completely.  
  8. Store covered. 
Adapted from Allrecipes
I've never been much of a soft cookie fan, but I really liked this cookie.  The flavor is pretty awesome.  Score one for team pumpkin!  Pretty great that they are only 2pp each too! 


  1. You're like my husband! Hes a crunchy cookie fan through and through. I like soft puff balls. These look perfect. Hope it stays warm just a little longer!

  2. I'm more of a crunchy cookie fan too but I like a combination of texture. I think pumpkin always makes baked goods soft and I love using it in Fall baking. This reminds me to go out and pick up some pumpkin :)

    This looks delicious. I LOVE dried cranberries.

    1. Yes! Pumpkin is full of moisture so it does make baked goods soft. I took these cookies to work and they disappeared!

  3. I usually like chewy cookies, but I love soft pumpkin ones. The cranberries in this sound so good, too.

    1. The dried cranberries really compliment the pumpkin flavor!

  4. I'm a fan of soft cookies and these look great! Pinned!

    1. Thanks for stopping by Deb! and thanks for pinning!

  5. Hi Renee,
    Your Soft Pumpkin Oatmeal Cookies look delicious! Thank you so much for sharing with Full Plate Thursday. Hope you are having a great weekend and come back soon!
    Miz Helen

  6. Love pumpkin and soft cookies are my favorite! Pinning!


Thank you for visiting! Share what's on your mind and make my day! Make this recipe? I'd love to hear how it turned out for you! Share on social media with #RKArecipes