Get ready to transform your kitchen into a cozy autumn paradise with these irresistible cookies that are about to become your new seasonal obsession! Imagine biting into a perfectly soft, warmly spiced cookie that combines the rich flavors of pumpkin, the sweetness of white chocolate, and the tangy burst of cranberries—all nestled in a hearty oatmeal base. These aren't just cookies; they're a slice of fall magic that will have your taste buds dancing and your home smelling like a bakery dream.
Prep Time: 10 mins
Cook Time: 12 mins
Total Time: 22 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup rolled oats
- 1/2 cup gluten-free all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup pumpkin puree
- 1/2 cup white chocolate chips
- 1/2 cup dried cranberries
- 1/2 cup butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking.
- In a medium-sized mixing bowl, combine the rolled oats, gluten-free all-purpose flour, baking soda, salt, and cinnamon. Whisk together until all the dry ingredients are well mixed.
- In a separate large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 2-3 minutes.
- Add the pumpkin puree, egg, and vanilla extract to the butter-sugar mixture. Beat on medium speed until fully combined and smooth.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Fold in the white chocolate chips and dried cranberries using a spatula or wooden spoon, ensuring they are evenly distributed throughout the cookie dough.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading during baking.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers look 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 sheet for about 5 minutes before transferring them to a wire rack to cool completely.
- Enjoy your Pumpkin White Chocolate Cranberry Oatmeal Cookies warm or store them in an airtight container at room temperature for up to a week.
Tips
- Make sure your butter is truly softened but not melted to ensure the perfect cookie texture.
- Don't overmix the dough—this can lead to tough cookies. Mix just until ingredients are combined.
- Use parchment paper or a silicone baking mat for even baking and easy cookie removal.
- For extra flavor, lightly toast the oats before mixing them into the dough.
- Allow cookies to cool on the baking sheet for a few minutes before transferring to prevent breaking.
- Store in an airtight container with a slice of bread to keep them soft and fresh.
- For a gluten-free version, ensure you're using certified gluten-free oats and flour.
Nutrition Facts
Calories: 140kcal
Carbohydrates: 18g
Protein: 2g
Fat: 7g
Saturated Fat: 4g
Cholesterol: 20mg
