Imagine biting into a warm, soft cookie that captures the essence of fall in every single crumb. These Pumpkin Oatmeal Cookies with Walnuts and Dried Cranberries are not just a treat; they're a sensory journey that transforms an ordinary moment into a cozy, delectable experience. With the perfect balance of sweet pumpkin, crunchy walnuts, and tangy cranberries, these cookies are about to become your new seasonal obsession.
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup pumpkin puree
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/2 cups rolled oats
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 cup walnuts, chopped
- 1/2 cup dried cranberries
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent the cookies from sticking.
- In a large mixing bowl, combine the softened unsalted butter, brown sugar, and granulated sugar. Using an electric mixer or a whisk, beat the mixture until it is light and fluffy, which should take about 2-3 minutes.
- Add the pumpkin puree, egg, and vanilla extract to the butter and sugar mixture. Mix well until all the wet ingredients are fully combined and smooth.
- In a separate bowl, whisk together the all-purpose flour, rolled oats, baking soda, cinnamon, and salt. This will help to evenly distribute the dry ingredients.
- Gradually add the dry mixture to the wet mixture, stirring gently with a spatula or wooden spoon until just combined. Be careful not to overmix; it’s okay if there are a few lumps.
- Fold in the chopped walnuts and dried cranberries until they are evenly distributed throughout the cookie dough.
- Using a tablespoon or a cookie scoop, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
- Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers appear set. The cookies will continue to firm up as they cool.
- Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
- Enjoy your delicious pumpkin oatmeal cookies with walnuts and dried cranberries as a delightful snack or dessert!
Tips
- Room Temperature Ingredients: Ensure butter, egg, and pumpkin puree are at room temperature for smoother mixing and better cookie texture.
- Don't Overmix: Mix the dough just until ingredients are combined to keep cookies tender and prevent toughness.
- Uniform Sizing: Use a cookie scoop or tablespoon to create evenly sized cookies for consistent baking.
- Cooling Matters: Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to prevent breaking.
- Storage Tip: Store in an airtight container at room temperature for up to 5 days, or freeze for up to a month.
- Optional Enhancement: Sprinkle a little sea salt on top before baking for an extra flavor dimension.
Nutrition Facts
Calories: 125kcal
Carbohydrates: 17g
Protein: 2g
Fat: 6g
Saturated Fat: 3g
Cholesterol: 15mg
