Pumpkin spice oatmeal cookies, packed with chocolate chips, dried cranberries, pumpkin seeds, and coconut!
Have you seen my pumpkin ebook for 25 pumpkin recipe that aren’t pie and 1 that is? I think you would love it.
The Thanksgiving leftovers are securely packed in the fridge. The Christmas lights are starting to twinkle. The holiday shopping has begun. You know what that means, right? It’s COOKIE BAKING TIME.
I’m here for the cookies this year. Aside from cake without frosting, cookies are my absolute favorite dessert. And when I want cookies, the only person I trust is Sally.
Sally’s 3rd (THIRD!) cookbook came out this season, and it’s all about cookies. (It’s called Sally’s Cookie Addiction).
I’ll be real with you people: there are a lot of people slinging recipes on the internet. But the truth is, there are only a handful of people that adequately test their recipes before posting. Sally is one of those chicks. She built her brand on it from the beginning: serious recipe testing, fine-tuning of methods, and tweaking ingredients so that absolutely any one can make one of her recipes and have success.
I have incredible respect for Sally, and love her dearly. Plus, she just had a baby girl, and I remember when she texted me when she found out it was a girl. I couldn’t stop smiling the rest of the day. Sally has watched me bake with Camille, and knows all of the sweetness coming her way. There’s just something about matching Mama & daughter aprons. I am so happy for her!
Pumpkin spice oatmeal cookies:
Sally’s pumpkin spice oatmeal cookies are like nothing I’ve ever tasted before. They’re big, chunky cookies with lots of ‘stuff,’ in them, and the texture is perfection. She uses a generous amount of pumpkin pie spice (plus an extra dose of cinnamon), copious vanilla extract, and a fun mix of cranberry, pepitas, oats and coconut flakes. It’s my new go-to Fall cookie that I don’t feel guilty about eating for breakfast because of all of the healthy add-ins.
Sally has generously allowed me to repost her recipe on my site here, but I think you’re going to want to buy the book for all of her cookie recipes. It’s such a great holiday gift, too! If I were you, I would package it up with a batch of these pumpkin spice oatmeal cookies, too!
Pumpkin Spice Oatmeal Cookies
Pumpkin Spice Oatmeal cookies with cranberries, chocolate chips, and pumpkin seeds.
Ingredients
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 3/4 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 8 tablespoons (1 stick) unsalted butter, at room temp
- 1/2 cup packed brown sugar
- 2 tablespoons granulated sugar
- 1 large egg, at room temp
- 1 teaspoon vanilla extract
- 1 1/2 cups rolled oats
- 1/2 cup dark chocolate chips
- 1/3 cup shredded sweetened coconut
- 1/3 cup dried cranberries
- 1/4 cup pepitas (shelled pumpkin seeds)
Instructions
- Whisk the flour, baking soda, spices, and salt together in a bowl. Set aside.
- In a large bowl, beat together with an electric hand mixer the butter for 1 minute. Add the brown sugar and granulated sugar, and beat until creamy, about 2 minutes.
- Next, add the egg and vanilla, and beat until smooth, about 1 minute. Scrape down the sides of the bowl as needed.
- Add the dry ingredients to the bowl, and mix on low speed until just combined. Add the oats and mix to combine.
- Finally, stir in the chocolate chips, coconut, cranberries, and pepitas by hand.
- Cover and chill the dough in the fridge for at least 45 minutes (and up to 4 days, says Sally). If you chill longer than 3 hours, allow it to sit at room temp for at least 30 minutes before scooping.
- Preheat the oven to 350.
- Line baking sheets with parchment paper.
- Scoop large balls of dough (about 2-3 tablespoons each), and place 2-inches apart on the cookie sheets.
- Bake the cookies for 14-15 minutes (the centers will look a little soft, says Sally).
- Remove the cookies from the oven, and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Cookies will stay fresh in an airtight container at room temperature for up to 1 week.
Nutrition Information:
Amount Per Serving: Calories: 3053 Total Fat: 157g Carbohydrates: 366g Protein: 54g
I tried this recipe yesterday. They were really good, but don’t look half as pretty as yours. The only thing is that I would have liked them to be a little more moist, and mine remained more domed, yours are a little more spread… Overall a very good recipe.
I’m glad you liked them, Carla! I pressed the cookies slightly flat before baking on the second time around. Sorry, I should have mentioned that!
For a more moist cookie, bake them 1-2 minutes less next time, and don’t let the cool on the sheet :)
These look divine! And yes, any cookie with oatmeal in it is automatically healthy. Plus, with these add-ins they are a totally acceptable breakfast. (You just read this on the internet so it must be true.)
Can’t wait to try these out!
It’s almost like there is something missing in this recipe. The cookies are dry and crumbly. Have to wonder if there was 1/4 cup pumpkin purée if they would be perfect. Taste great, but better crumbled over yogurt than eaten like a cookie. A little disappointed. Still a fan of Dessert for Two, though!
Hi, friend! So, I just double-checked the recipe from the cookbook, and the ingredient list is correct. The original recipe has 1 tablespoon of molasses in it, but I left it out because I halved the recipe. 1.5 teaspoons shouldn’t make that much of a difference. But maybe? I made them a few times before sharing, and I’m about to make them again this week. I’ll let you know how it goes.
Did you follow the scoop size? If you made super small or super large cookies, that can affect the final texture of the cookie. Also, is there a chance they were over-baked?