Pumpkin Cranberry Oatmeal Cookies
September 16, 2009 | Print | E-mail | Filed under cookie, cranberry, oat, pumpkin
Sunday was the first time I’ve ever been tailgating, and it was a blast. Hubby’s family supplied most of the food, but I really wanted to contribute something, so I was trying to think of portable desserts. Brownies, cookies – anything bite-size, really. I settled on cookies since I already had some chocolate chip cookies lying around, but I also wanted to make something a little different and fun for fall. So, I came up with these pumpkin cranberry oatmeal cookies, and I have to say that they’re definitely going on my list of things to make each year. They’re very soft, which I think is my favorite part about them, but they also make me feel like I’m eating just a little bit healthy. Hope you enjoy them as much as we did!
- 2 sticks butter
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/4 cup pumpkin
- 2 cups flour
- 1 tsp salt
- 1 tsp baking soda
- 1 1/2 tsp ground cinnamon
- 2 cups quick cooking oats
- 6 ounces dried cranberries
First, grab the 2 sticks of butter, and stick them in the microwave for about 20 seconds to soften them.
In a large bowl, cream together the butter, sugar, and brown sugar.
Beat in the eggs one at a time.
Slowly beat in the vanilla and pumpkin.
In a medium bowl, combine the flour, baking soda, salt, and cinnamon.
Beat the dry ingredients into the pumpkin mixture, half at a time.
Pour in the oats, and then stir them in.
Finally, mix in the cranberries. Then, and this is important – cover the dough and chill in the refrigerator for at least an hour.
When the dough is ready, preheat the oven to 375 degrees and prepare two baking sheets with parchment paper. Roll the dough into balls and place them 2 inches apart on the baking sheets. Sprinkle granulated sugar over the tops of the cookies, and then gently flatten each cookie with a fork.
Bake for 10-12 minutes. Let the cookies cool on the baking sheets for 2-3 minutes before removing to a wire rack to cool completely.
Yum!
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September 16th, 2009 at 10:29 am
Gorgeous cookies! Lovely autumn ingredients, sounds so delicious!
September 16th, 2009 at 4:24 pm
Adding these to my fall baking list! YUM!
September 16th, 2009 at 4:55 pm
Looks delicious!
Just out of curiosity, what happens if you don’t chill the dough?
September 17th, 2009 at 9:02 am
Melissa – If the dough isn’t refrigerated so that it firms up, the cookies won’t hold their shape very well and will end up flattening out quite a bit when they bake. They’ll still taste perfectly good; they just won’t look as nice.
September 17th, 2009 at 9:59 am
I never baked anything with pumpkin, pumkin pie never seemed that appealing to me but these cookies sound great!
September 18th, 2009 at 11:56 am
Mmmm…the ultimate oatmeal cookies!!!
September 18th, 2009 at 6:58 pm
I’m going to my 2nd tailgate this Sunday and haven’t decided on what else to bring besides deviled eggs. These sound perfect!
September 18th, 2009 at 9:36 pm
Yum! Pumpkin and cranberry cookies? So delicious!
September 27th, 2009 at 9:15 am
I made these cookies last night (I also added some white chocolate chips), they are delicious! Everyone loved them and couldn’t eat just one, thanks for the great recipe!
October 26th, 2009 at 2:35 pm
These sound amazing. Can you make these with canned pumpkin or does it have to be fresh?
October 26th, 2009 at 2:55 pm
Sarah – I made them with canned pumpkin. Enjoy!