Pumpkin Oat Cherry Cookies

Pumpkin Oat Cherry Cookies are full of fall flavor! They remind me of fall’s version of Oatmeal Raisin Cookies (my favorite cookie).

I like all the different flavors and textures. The pumpkin and warming spices have a nice comforting taste that doesn’t take over the cookie. The oats and pecans add a hearty texture and the dried cherries are sweet and chewy. These cookies are the perfect texture, slightly chewy, but not cakey.

I use a 2 1/2″ ice cream scoop to place the dough on the baking sheet so that the cookies are all the same size. Before baking them, I flatten the dough a little to ensure even baking.

Pumpkin Oat Cherry Cookies are the perfect fall pumpkin cookie

When the fall rolls around, I make pumpkin everything. Spiced Pumpkin Cheesecake Parfaits, Pumpkin Pie, Pumpkin and Radicchio Pizza, you name it! Today, I thought a cookie with oats sounded good. Once I started making the cookie dough, I thought about all the goodies in our pantry and decided that dried cherries and pecans would be tasty mix-ins. And yes, I was right! Joe and I can’t stop eating these.

Be creative with your cookie mix-ins

You can add anything you like to the base of this cookie. Chocolate chips are always a good option. Dried cranberries, walnuts or hazelnuts would be great too!

Its funny because I love oatmeal raisin cookies, which is what these cookies remind me of, but Joe doesn’t like oatmeal raisin cookies and he still loves these cookies! Of course, he finds these to be “healthy” cookies so has them for breakfast with a cup of coffee. You can sub out both of the sugars for Swerve sugar replacement products. That does cut out the sugar, but I wouldn’t go so far as to call these cookies health food.

Pumpkin Oat Cherry Cookies

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Recipe by Margaret Sanfelippo Course: DessertCuisine: AmericanDifficulty: Easy


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Pumpkin Oat Cherry Cookies are full of various flavors and textures from the pumpkin, spices, oats, dried cherries and pecans.


  • 3/4 cup 3/4 butter, softened

  • 1 cup 1 brown sugar

  • 1/2 cup 1/2 sugar

  • 3/4 cup 3/4 pumpkin puree

  • 1 1 large egg

  • 1/2 tsp 1/2 vanilla extract

  • 1 tsp 1 salt

  • 2 tsp 2 cinnamon

  • 3/4 tsp 3/4 ginger

  • 3/4 tsp 3/4 nutmeg

  • 1/8 tsp 1/8 clove

  • 1 tsp 1 baking powder

  • 1/2 tsp 1/2 baking soda

  • 2 cups 2 flour

  • 1 1/2 cups 1 1/2 old fashioned rolled oats (not instant)

  • 1 cup 1 pecans, toasted and chopped

  • 1 cup 1 dried cherries, chopped


  • Preheat the oven to 350F.
  • In the bowl of a stand mixer, combine the butter, brown sugar, and white sugar. Beat until creamy.
  • Add the pumpkin, egg and vanilla extract. Beat until combined.
  • In another bowl, combine the flour, oats, cinnamon, ginger, nutmeg, ground cloves, baking powder, baking soda, and salt.
  • Add the dry ingredients to the butter mixture and beat until combined. Add the pecans and dried cherries, and fold into the batter.
  • Drop 3 tablespoons of batter onto a baking sheet lined with parchment paper or a silpat liner, leaving at least 2 inches between each of the cookies. Press the cookie dough to slightly flatten.
  • Bake in the preheated oven until the cookies are lightly browned and the middle is set, but still a bit soft. About 12-14 minutes.
  • Remove from the oven and let them sit on the baking sheet for a couple minutes before moving to a cooling rack to cool completely.

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