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+ servings
autumn pumpkin

Autumn Pumpkin Cookies

Bring the smells of Autumn into your kitchen when making these super cookies.
Course Cookies
Cuisine All-American
Keyword cookies, pumpkin
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12 servings
Calories 497kcal
Author Lynn / Turnips 2 Tangerines


  • 2 cups flour
  • 1 1/3 cups rolled oats, not instant
  • 1 1/4 teaspoon baking powder
  • 1 1/2 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon salt
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 teaspoon ground cloves
  • 2 sticks butter, room temperature
  • 1 cup packed brown sugar
  • 1 cup sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 15 oz can can pumpkin puree' (not pie filling)
  • 1 cup dried cherries or cranberries
  • 1 cup mini chocolate chips


  • Heat oven to 350º Line baking sheets with parchment paper, set aside.
  • Whisk flour, oats, baking powder, cinnamon, ginger, salt, nutmeg, pumpkin pie spice and cloves in a medium bowl, set aside.
  • Place the butter and sugars in a large bowl. With electric mixer, beat on medium speed until lightened in color and fluffy, about 5 minutes. Stop the mixer and scrap down sides of bowl often. Add the egg and vanilla, beat on medium speed, about 30 seconds.
  • On low speed, add half of the flour mixture to butter mixture and mix just until blended. Add half of the pumpkin and mix just until blended. Repeat with the flour mixture and pumpkin. Gently stir in the dried cherries and chocolate chips. Drop by rounded tablespoons onto parchment lined baking sheets.
  • Bake at 350º for 12 to 15 minutes. Keep batter in the refrigerator between baking batches.
  • Cool cookies on wire rack. Store in air tight container.


Serving: 1g | Calories: 497kcal | Carbohydrates: 75g | Protein: 6g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 60mg | Sodium: 354mg | Potassium: 132mg | Fiber: 3g | Sugar: 49g | Vitamin A: 900IU | Vitamin C: 0.1mg | Calcium: 77mg | Iron: 2mg