It’s October! Which means all things pumpkin!
Do you decorate the front of your house with Fall decor around this time of year? A part of me wants to because we have a front porch now and I have ALWAYS wanted a front porch just so I can decorate it with hay stacks, pumpkins, lanterns, and mums. However, the practical side of me wants to save the money and do it next year since we just moved in and could use the money and budget it towards something else around the house. I’ll see what my neighbors do and if they’re big on decorating. Haha, I feel like when you move into a family town in the ‘burbs you gotta keep up with the Joneses or something and if your neighbor does something, you feel this weird urge to do it too. ‘Cause you know — God forbid you look like the shabby house that doesn’t decorate! Lol
Oh, and question — if I did buy those blocks of hay…can I save and reuse them year after year or is this something that you use once and toss? Because if that’s the case, then I will probably scratch that entire idea.
Given that today is the first day of October, I just had to go with tradition and share a pumpkin recipe. This is actually a recipe from when I first started blogging. I posted it back in November of 2011. Holy cow! The directions were horrible and so were the photos. No one wants to see that. So a refresh was much needed for this.
These are like classic oatmeal cookies but they got a Fall makeover! Pumpkin, pumpkin spice, dried cranberries, chocolate chips — seriously so much goodness in this cookie!! My entire house smelt of Autumn sweetness!! It should be made into a candle.
If you’re looking for something to bake this season, please make these! It will be an absolute hit and it’s going to be impossible to have just one of these soft baked pumpkin oatmeal cookies loaded with dried cranberries and chocolate chips!
Pumpkin Oatmeal Cookies with Dried Cranberries and Chocolate Chips
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 tablespoon pumpkin pie spice
- ½ teaspoon salt
- 1 cup unsalted butter, room temperature
- 1 cup packed light brown sugar
- 1 cup granulated sugar
- 1 cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups old-fashioned rolled oats
- 1 cup semi-sweet chocolate chips
- 1 cup dried cranberries
The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.
- Preheat oven to 350 °F. Line a large baking sheet with parchment paper or spray with non-stick baking spray or use a silicone baking mat. Set aside.
- In a medium bowl, whisk together flour, baking soda, pumpkin pie spice, and salt. Set aside.
- In a large mixer bowl, beat together the butter and sugars (brown & white) until light and creamy.
- Add in the pumpkin, egg, and vanilla extract and mix together until well combined.
- Gradually add in the dry ingredients and mix until all is combined in a thick batter.
- Fold in the oats, chocolate chips, and dried cranberries. You're gonna need some elbow grease here! It's a very thick batter once everything is added in!
- Drop cookies onto baking sheet in rounded tablespoons, about 2 inches apart.
- Bake for 12-14 minutes until the cookies are lightly browned.
- Let cool on baking sheet for 3-5 minutes then transfer them to a wire rack to cool completely. Store in an airtight container for up to 5 days.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.