I was craving some oatmeal raisin cookies the other day when that pumpkin would probably taste pretty freaking good in an oatmeal cookie. So. Then it hit me that I have some leftover dried cranberries, so there was no reason to buy raisins when pumpkin and cranberries are practically made for each other. Total autumn yumminess.

Adding pumpkin purée to the cookie dough means adding a lot of moisture, so I had to made back somewhere else. Fruit purées are a pretty common baking substitute, back on the butter. I left some in there because, well, this is a cookie after all. These cookies bake up light and fluffy and are nice and sweet. The oats give you something to sink your teeth into and the dried cranberries lend an occasional tart . I tend to prefer things a little less sweet, so I may try lowering the sugar in my next batch.

I made a small batch because most cookie recipes make around 30/batch and I in no way need 30 cookies laying around. So, this mini cookie batch yields about 15 small-ish cookies.

It’s also important to note that I used only 1/2 cup of pumpkin purée. Pumpkin purée is pure gold, so please don’t toss the rest of the can. You’ll have just over a cup left from a 15 oz. can after using some for this recipe, with which you can make a batch of Baked Pumpkin Pie Oatmeal (it will just have a little less pumpkin, that’s okay), a Pumpkin Smoothie, some Pumpkin Cream Cheese Spread, or just freeze it for later. Puréed squash freezes beautifully.


  • 1 cup all-purpose flour 
  • 1/2 tsp baking soda 
  • 1/2 tsp baking powder
  • 1/2 tsp salt 
  • 1/2 tsp cinnamon 
  • 2 Tbsp butter
  • 1/2 cup pumpkin purée 
  • 1/3 cup brown sugar 
  • 1/3 cup white sugar 
  • 1 large egg 
  • 1 tsp vanilla extract 
  • 1 1/2 cup rolled oats 
  • 1/3 cup dried cranberries 


Preheat the oven to 350 degrees. In a medium bowl, stir together the flour, baking soda, baking powder, salt, and cinnamon until very well combined.

In a large bowl, together the butter, pumpkin, brown sugar, and white sugar on low speed. Once they’re well combined, add the egg and vanilla and mix until well combined again.

Add the flour mixture to the pumpkin mixture and just until a thick, creamy batter forms. Add the dry oats and dried cranberries and stir them into the batter with a spoon.

Line a baking sheet with parchment paper. Spoon the batter onto the baking sheet in 2 Tbsp portions, leaving about 1.5 inches between each cookie. The cookies will much during baking, so gently pat them down into flattened circles.

Bake the cookies in the preheated oven for 16-18 minutes, or until slightly browned on the surface. Allow the cookies to cool on a wire rack before eating.

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Jur Voorham