Pumpkin Harvest Cookies

Fall is my favorite season! Cooler air, gorgeous leaves, and apple picking!  Fresh starts too. I guess January is typically the “fresh start” month. September is warmer though…and I have always loved back-to-school time. Nothing thrills me more than brand spankin’ new school supplies! My oldest started Kindergarten this fall (we homeschool) and we have been having so much fun with our new venture. I love seeing her excitement and pride when she “gets” something.

Fall is also a great time for baking! When temperatures drop I find myself wanting to get into the kitchen and warm things up. I start craving apple, pumpkin, and the spices that I associate with fall–cloves, ginger, nutmeg, cinnamon…

These Pumpkin Harvest Cookies epitomize fall baking. They are full of pumpkin, spices, and a dried fruit blend of cranberries, apples, and cherries. The pumpkin cookies I have made in the past have generally been a cake-like cookie. Not these! They are soft and chewy but defintely more “cookie-ish” than “cake-ish”. They were a welcome change from my usual recipes.

I really loved the dried fruit in this cookie but they would be very good with chocolate chips as well. I recently found some semi-sweet chocolate disks at Trader Joe’s that are fantastic and dairy-free so I plan on trying those next time…and there will be a next time!

adapted from My Baking Addiction

Pumpkin Harvest Cookies

  • 2 cups all purpose flour
  • 1 ½ cups old-fashioned oats
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon cloves
  • 1/4 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon kosher salt
  • 1/2 cup butter (I subbed Earth Balance)
  • 1/2 cup shortening
  • 1 cup packed light brown sugar
  • 1 cup granulated sugar
  • 1 cup pure pumpkin puree
  • 1 large egg (I subbed 1/4 cup mashed banana)
  • 1 teaspoon vanilla extract
  • 1 cup dried fruit (I used a cherry, apple, cranberry mix)

Preheat oven to 350 degrees F. Line your baking sheet with a silicone mat or parchment paper.

Combine flour, oats, baking soda, spices and salt in a medium bowl. Beat butter, shortening, brown sugar and granulated sugar in large mixer bowl until light and fluffy.

Add pumpkin, egg and vanilla extract; mix well. Add flour mixture; combine until all ingredients are incorporated. Fold in the dried fruit.

Drop by rounded tablespoons onto prepared baking sheets (a cookie scoop works great here!).

Bake for 12-14 minutes or until cookies are lightly browned. Cool on baking sheets for 2 minutes before removing to wire racks to cool completely.


  1. Jackie says

    Hi Becky

    What brand of the cherry, apple and cranberry fruit mix did you use. And where did you purchase it.

  2. Becky says

    Hi Jackie,
    I got the dried fruit blend from Costco. It’s called Harvest Fruit Medley. Hope that helps!

  3. Ting says

    I tried the recipe tonight — it was really delicious! Thank you for it!

    I took liberties and switched out shortening and used the same amount of apple sauce instead. I also used a dried berries mix.

  4. Nicole says

    These are yummy! I took the liberty and made them vegan and lower fat. I subbed ground flax seed for the egg (to make them chewy), used an extra 1/2 C pumpkin puree instead of butter, 1/2 C of applesauce instead of shortening, 1 1/3 C whole wheat pastry flour, 1 1/2 C oats and 1/2 C steel cut oats. I also added cardamom and made them into larger 3 T cookies baked for 14 minutes. Thanks for the recipe.

  5. j♕jump♕jennifer says

    IT’S COOKIE MONSTER’S BIRTHDAY today and I made YOUR cookies for everyone at work! And I have to say, a few of my coworkers ate their cookies in a very aggressive Cookie Monster fashion! Everyone was raving! I added chocolate chips to your recipe because I know how my fellow workers love CHOCOLATE! Thank you for the inspiration!xoxoxox

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