Oatmeal Pumpkin Cookies with chocolate chips and cranberries

Soft scrumptious pumpkin cookies with tons of texture and flavor!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 14

Total Time 29

Servings cookies

Calories 266

Author Kim

2 cups whole wheat pastry flour all-purpose or spelt flour will also work
1 teaspoon baking soda
1 tablespoon ground cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
1 1/2 cups old-fashioned rolled oats
1 cup 2 sticks unsalted butter, melted
1/4 cup dark molasses don't leave this out!
1/2 cup brown sugar
1/4 cup granulated sugar
1 egg yolk
3/4 cup pumpkin puree
1 teaspoon vanilla extract
1 1/2 cups total add-ins I used mini chocolate chips and dried cranberries. Nuts or seeds would also work well.

Preheat the oven to 350 degrees F. Prepare two baking sheets with parchment paper, silicone baking mats or spray with cooking spray. Set aside.
In a large bowl, whisk flour, baking soda, cinnamon, pumpkin pie spice, salt and oats together. Set aside.
Melt the butter in the microwave in a medium size bowl. Stir in the molasses, brown sugar, and granulated sugar. Whisk in the egg yolk. Add the pumpkin and vanilla and stir until combined. Pour into dry ingredients and mix until just combined.
Fold in your add-ins; such as chocolate chips, dried cranberries and/or nuts.
Spoon about 2 tablespoons cookie dough (per cookie) onto prepared baking sheets. Flatten, slightly, with your fingers or the back of the spoon. Press a few extra add-ins onto the top of the cookie dough, if desired.
Bake cookies for about 14 minutes. Allow cookies to cool completely on the baking sheets. Cookies will be even tastier on day 2 and store in an airtight container for several days. They freeze well too.

Slightly adapted from Favorite Pumpkin Oatmeal Cookies at Sally's Baking Addiction