Pumpkin Oatmeal Cookies with White Chocolate and Dried Cherries

This is a delicious new cookie recipe I found on Pinterest but created my own spice blend. The cookies are light and moist and have terrific flavour. They are also very festive with their white chocolate chips and red dried cherries. This is my new fave pumpkin cookie recipe and a perfect addition to holiday cookie plates.


  • 2 cups all-purpose flour
  • 1  1/2 cups old fashioned oats (large flake oats)
  • 1  1/2 tsp cinnamon
  • 1 tsp baking soda
  • 1/2 tsp ground ginger
  • 1/4 tsp nutmeg
  • 1/8 tsp ground cloves
  • 1/8 tsp allspice
  • 1/2 tsp kosher (coarse) salt
  • 1 cup unsalted butter, at room temperature
  • 1 cup light brown sugar
  • 1 cup of pure pumpkin puree
  • 1 large egg
  • 1 tsp vanilla
  • 1 cup white chocolate chips (or white chocolate chunks)
  • 1 cup dried cherries or cherry flavoured craisins
  • Note: I also think some chopped pecans added in would be nice if you like nuts in your cookies (about 1/2 cup would do)


  1. Preheat oven to 350 degrees and line baking sheets with parchment paper or a silpat
  2. In a large bowl combine flour, oats, cinnamon, baking soda, ginger, nutmeg, cloves, allspice and salt, set aside.
  3. In another bowl combine pumpkin, egg and vanilla, set aside.
  4. Combine butter and sugar in the bowl of a stand mixer and combine until light and fluffy with the paddle attachment.
  5. Add the pumpkin mixture and combine until incorporated.
  6. Add in the dry ingredients and combine until incorporated.
  7. Add white chocolate chips and dried cherries and combine.
  8. Using a medium cookie scoop, drop scoopfuls onto your cookie sheets and flatten slightly with your palm.
  9. Bake for 12-14 minutes, remove from oven and let cool on the baking sheet for a few minutes and then move to a cooling rack.

Recipe will yield 48 cookies when using a medium cookie scoop (1 1/2 tablespoons per scoop)

Note: I froze half the batch. I dropped scoopfuls onto a parchment lined baking sheet, flattened slightly with my palm, and placed the pan into the freezer to flash freeze the cookies. I then place the cookies into a freezer bag. When needed just place the frozen cookies on a baking sheet and bake at 350. When baking from frozen they will just need a bit more time, or if you are not in a rush you can let them defrost on the pan before baking.


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