If you need a last minute, quick, pantry staple Thanksgiving dessert recipe I’ve got you covered!  I took my go-to oatmeal cookie recipe and and gave it the Thanksgiving treatment by adding pumpkin, cranberries and pepitas.  These are the perfect sweet treat to end a big coma inducing turkey feast!

I may have also eaten a couple of these for breakfast because ya know oats and things… 🙂

Pumpkin, Cranberry, Pepita Oatmeal Cookies
Makes about 30 cookies

1 cup unsalted butter, softened
1 cup packed light brown sugar
¼ cup granulated sugar
2 large eggs
1 Tablespoon vanilla
½ cup pumpkin puree
1 Tablespoon molasses
1 ½ cups all purpose flour
1 teaspoon baking soda
2 teaspoons cinnamon
¼ teaspoon nutmeg
½ teaspoon salt
3 cups old-fashioned rolled oats
1 cup dried cranberries
½ cup pepitas (can substitute walnuts or pecans)

Using a hand mixer or a stand mixer with a paddle attachment, cream the butter, brown sugar, and granulated sugar on medium speed until smooth, about 2 minutes. Add the eggs, one at a time, and mix on high about 1 minutes. Scrape down the sides of the bowl and add vanilla, pumpkin puree, and molasses. Mix on high until just combined. Set aside.

In a separate bowl, whisk together flour, baking soda, cinnamon, nutmeg and salt. Add flour mixture to the wet mixture in batches and stir until just combined. Stir in oats, cranberries and pepitas. Dough will be thick but sticky. Cover the bowl with plastic wrap and chill in the fridge for 30-60 minutes.

Preheat oven to 350°. Line baking sheets with parchment paper. Scoop balls of dough (about 2 Tablespoons per cookie, I use a cookie scoop) and place 2 inches apart on the prepared baking sheets. Bake for 12-14 minutes or until lightly browned. The centers will still look a little soft but they’ll continue to bake when removed from the oven. Remove from the oven and let cool on the baking sheets for 5 minutes. Transfer cookies to a wire rack to cool completely.

Store in an airtight container for 3-4 days if they last that long!!

Source: Ruth’s Table, 2019.