Pumpkin Oatmeal Chocolate Chip and Cranberry Cookie

Name: Pumpkin Oatmeal Chocolate Chip and Cranberry Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup flour, all-purpose; 1 cup whole wheat flour; 1 cup rolled oats quick cooking, uncooked; 1 teaspoon baking soda; 1 teaspoon cinnamon; 1/2 teaspoon salt; 1/4 cup butter melted; 1/4 cup canola oil or light olive oil, or grape seed oil; 1/2 cup applesauce unsweetened, natural; ⅔ cup brown sugar packed; ⅔ cup granulated sugar replacement or 2/3 cup sugar; 1 large eggs slightly beaten; 1 teaspoon vanilla extract; 1 1/2 cups pumpkin puree (canned) pureed; 1 cup chocolate chips (semi-sweet); 1 cup cranberries, dried

Servings: persons

1 cup flour, all-purpose
1 cup whole wheat flour
1 cup rolled oats quick cooking, uncooked
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 cup butter melted
1/4 cup canola oil or light olive oil, or grape seed oil
1/2 cup applesauce unsweetened, natural
⅔ cup brown sugar packed
⅔ cup granulated sugar replacement or 2/3 cup sugar
1 large eggs slightly beaten
1 teaspoon vanilla extract
1 1/2 cups pumpkin puree (canned) pureed
1 cup chocolate chips (semi-sweet)
1 cup cranberries, dried

1
Preheat oven to 350F (180C).
2
Coat baking sheets with cooking spray or line with baking mats or parchment paper.
3
In a large bowl, add flours, oats, baking soda, cinnamon and salt, mix until well cominbed; set aside.
4
Add melted butter, oil, apple sauce and both sugars in another bowl, and stir until well mixed.
5
Add egg and vanilla, mix well.
6
Pour liquid mixture into flour-oats mixture, and stir until just moistened.
7
Stir in chocolate chips and cranberries.
8
For each cookie, drop tablespoonfuls of dough onto prepared baking sheet.
9
Bake about 25 minutes until lightly browned around edges and top.
10
Remove from ove and let cool on sheet on wire rack for about 5 minutes.
11
Remove cookies from sheets to wire rack, and let cool completely.
12
Cookies can be stored at an air-tight container for about 1 week.

1091

kcal

Calories

Fat

160

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 cup flour, all-purpose, 1 cup whole wheat flour, 1 cup rolled oats quick cooking, uncooked, 1 teaspoon baking soda, and more.

Yes, Pumpkin Oatmeal Chocolate Chip and Cranberry Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pumpkin Oatmeal Chocolate Chip and Cranberry Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions