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The Best Pumpkin Oatmeal Cookies (Oh My)!


photo by Maria Kennedy

I’ve been a little all over the place lately, and I mean that literally. As you remember from my last post, I was in New York a few weeks ago, and then I went on a little trip to Ohio to spend some time with my best friend and attend her brother’s wedding. It was a 3-day event with of lots of good food, booze, and laughs. It was non-stop and I came back with a nasty cold.Which could only mean one thing: Holiday/Flu season is here! That’s how I welcome this season, with Nyquil, glamour and style.

It never fails; I do almost always get sick around this time of year. It’s a curse, but at least I know when to pull out my holiday décor. But sick or not, I do look forward to this season all year long. This is the time of year when we get together with family and friends and uphold the traditions we grew up with and the traditions we’ve made along the way.

One of the things I do look forward to when coming home are my mom’s oatmeal cookies. I know, I know, it’s oatmeal, and it doesn’t really scream holidays, but in all honesty, she makes them all year long and it’s a must-have in her pantry when we all come home. She has even been reprimanded once for not making them for us during a weekend visit. As far as I am concerned, they are the best oatmeal cookies in all the land, and coming home is not complete unless there’s a fresh batch of my mama’s oatmeal cookies. And when you are feeling homesick and needing some comfort, trust me, you would want these cookies handy.

I’m not exactly allowed to share my mom’s recipe, but this is just as good and it’s pretty darn close. Plus, I added pureed pumpkin because, well, I can and it’s still gourd season y’all! So let’s get cozy and drink some tea and feel better with these cookies!

(click here for Full Grocery List)

2 cups all-purpose flour
1 1/3 cup oatmeal
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon pumpkin spice
½ teaspoon salt
1 cup butter, softened
1 cup sugar
1 cup brown sugar
¾ cup canned pumpkin puree (not pumpkin filling)
1 teaspoon vanilla extract
¾ cups walnuts
¾ cup dried cranberries
1 egg
½ cup coconut flakes
1 cup chopped semi-sweet chocolate


photo by Maria Kennedy


photo by Maria Kennedy


photo by Maria Kennedy

1. Spray two cookie sheets with cooking spray. Preheat the oven to 350 degrees.

2. In a medium sized bowl, combine the flour, baking soda, oatmeal, cinnamon, pumpkin spice and salt. Note: I typically use a whisk to loosen up the flour and blend all the dry ingredients together.

3. In a large bowl, mix the butter and sugar until smooth, then add the egg, pumpkin puree, and vanilla extract until well combined. Add the dry ingredients slowly and keep mixing.

4. Stir in the walnuts, coconut flakes, dried cranberries, and chocolate into the batter.

5. Using an ice cream scoop, drop the dough onto the cookie sheet. Bake for 15-20 minutes. Note: this all depends on how soft you want it. If you want it a little harder, then leave it a little longer.



all-purpose flour
coconut flakes
semi-sweet chocolate
baking soda
ground cinnamon
pumpkin spice
vanilla extract
brown sugar
1 can pumpkin puree (not pumpkin filling)
dried cranberries