Pumpkin Oatmeal Cookies

Nov 28, 2020 9:42:51 AM Carly Hanellin

At Feast & Fettle, our ingredients change with the seasons.

Using local and seasonal ingredients, the recipe incorporates pumpkin puree, oats, white chocolate chips and cranberries - a New England native fruit.

You can find this item on various F&F menus… or you can create it yourself using the full recipe below!

Eat Well.



Pumpkin Oatmeal Cookie



All-Purpose Flour 1 ½ cups
Baking Soda 1 tsp
Cinnamon - Ground 2 ½ tsp
Nutmeg - Ground ¼ tsp
Salt - Kosher 3/8 tsp
GF Rolled Oats 1 ¾ cup
Butter - Unsalted, Melted 12 tbsp
Molasses 1 ½ tbsp
Sugar - Brown, Light ½ cup
Sugar - White ½ cup
Eggs (Yolk only) - Large 1 each
Vanilla Extract 1 tsp
Pumpkin Puree ¾ cup
Chocolate Chips - White ½ cup
Cranberries - Dried ½ cup


1. Preheat oven to 350 ̊F.
2. In a large mixing bowl whisk together the four, baking soda, cinnamon, nutmeg and salt.
3.Fold in the oats and set aside.
4. Add melted butter to stand mixer (kitchen aid) or to a large mixing bowl using a hand mixer. Add the molasses, brown and white sugar to butter and cream together using the paddle attachment for about 2-4 min. Add the egg yolks and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the pumpkin puree and vanilla and beat until combined.
5. Add the dry ingredients to the wet ingredients and mix on low until combined. Add the white chocolate chips and dried cranberries and beat on low speed (dough will be thick and sticky). 
6. Using an ice cream scoop, portion cookie dough on parchment lined sheet pans. Let chill for 30-70 minutes. Push down cookie dough slightly before baking.
7. Bake cookies for 8 min then turn pans and bake for another 6-7 minutes or until lightly browned on the edges. Let cool and enjoy!