Ingredients

The following ingredients have 36 Servings
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 tablespoon pumpkin pie spice
  • 1/2 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 1/2 cups old-fashioned rolled oats
  • 1 cup semi-sweet chocolate chips
  • 1 cup dried cranberries

Instruction

  • 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.