White Chocolate Cranberry Pumpkin Cookies

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Last Updated August 29, 2024

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Happy official fall and pumpkin season!!!

Starting off the season with soft, fluffy pumpkin cookies stuffed with white chocolate and cranberries with a hint of orange. These are lightly sweet which helps the white chocolate shine and offset the tartness of the cranberries. A bit of orange extract makes the whole combo into this deliciously bright fall offering.

Aside from the orange, these cookies are similar to my White Chocolate Cranberry Oatmeal Cookies. Same condiments, different cookie. One a light and fluffy ode to fall, another a chewy classic oatmeal cookie. Both scrumptious.

Before writing up this recipe I felt a twinge of pumpkin guilt. You know, the I’m making and sharing so many pumpkin recipes and desserts that maybe everyone is already sick of them except me? Then I remembered that I actually haven’t shared any truly fall recipes on the blog yet this year! I somehow managed to hold myself off until after the autumn solstice. That doesn’t mean I haven’t been baking fally things, uh uh no. I’ve already opened one of my precious cans of pumpkin from the States (what I did with the extra room in my baggage because a small can of pumpkin costs almost 5euro in Florence) and squeaked out a batch of these pumpkin cookies, brownies with a spiced pumpkin cream cheese swirl, and pumpkin streusel coffee cake. Fall, I welcome thee with open arms.

So, I hope wherever you are in the world, you share my love for autumnal things, and enjoy baking up these White Chocolate Cranberry Pumpkin Cookies, don a sweater and some cozy socks, and read a book with a nice mug of tea. Hopefully your weather allows for that.

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White Chocolate Cranberry Pumpkin Cookies

Makes about 2 dozen cookies

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Ingredients:

  • 1 cup / 240g pumpkin purée

  • 1 1/4 cups / 250g sugar

  • 1 egg

  • scant 1/2 cup / 90g oil

  • 1 tsp vanilla extract

  • 1/4 tsp orange extract

  • 2 1/2 cups / 300g all-purpose flour

  • 1 tsp cinnamon

  • 1 tsp baking powder

  • 1 tsp baking soda

  • 1/2 tsp salt

  • 3/4 cup / 105g dried cranberries

  • 3/4 cup / 127g white chocolate chips

Directions:

Oven 350°F / 177°C. Baking sheet lined with parchment paper, silpat, or greased.

  1. Combine pumpkin, sugar, egg, oil, and extracts in a large bowl.

  2. In another medium bowl, whisk together flour, cinnamon, baking powder, baking soda, salt.

  3. Add dry ingredients, cranberries, and white chocolate chips to wet ingredients, stirring until evenly moistened.

  4. Drop by generous spoonful onto prepared baking sheet and bake for 9-12 minutes, or until bottom of cookies are golden brown and the center still looks a bit wet.


Jenny’s Notes:

  • I used half goji berries half cranberries last time and really liked it. Dried cranberries usually have loads of sugar and I liked that the goji berries were unsweetened.

White Chocolate Cranberry Pumpkin Cookies
Yield 24-26
Author
Prep time
25 Min
Cook time
12 Min
Total time
37 Min

White Chocolate Cranberry Pumpkin Cookies

Soft and fluffy pumpkin cookies loaded with mini white chocolate chips, dried cranberries, and goji berries with a hint of orange and cinnamon.
Cook modePrevent screen from turning off

Ingredients

Instructions

  1. Oven 350°F / 177°C. Baking sheet lined with parchment paper, silpat, or greased.
  2. Combine pumpkin, sugar, egg, oil, and extracts in a large bowl.
  3. In another medium bowl, whisk together flour, cinnamon, baking powder, baking soda, salt.
  4. Add dry ingredients, cranberries, and white chocolate chips to wet ingredients, stirring until evenly moistened.
  5. Drop by generous spoonful onto prepared baking sheet and bake for 9-12 minutes, or until bottom of cookies are golden brown and the center still looks a bit wet.

Notes

I used half goji berries half cranberries last time and really liked it. Dried cranberries are usually sweetened and I liked that the goji berries were unsweetened.

Nutrition Facts

Calories

168.23

Fat

5.85 g

Sat. Fat

1.37 g

Carbs

27.70 g

Fiber

0.93 g

Net carbs

26.77 g

Sugar

17.09 g

Protein

1.99 g

Sodium

130.03 mg

Cholesterol

8.86 mg

Nutritional information is approximate. Based on 24 servings.

cookies, pumpkin, white chocolate chips, cinnamon, orange, cranberry, goji berry, fall recipe
dessert
American
Did you make this recipe?
Tag @jennyblogsandbakes on instagram and hashtag it #jennyblogs
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White Chocolate Cranberry Oatmeal Cookies

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"Delicious Oats.  Sweet Oats.  Lovely, crunchy oats!  Splendid Oats."  If you've ever seen the live-action talking horse Black Beauty, you'll know what I'm talking about.  If you haven't, then you probably think I'm crazy and really like oats. I'm not denying that. But if you fall into the latter category and have never seen Black Beauty, the I suggest you make these cookies, pop a large bowl of popcorn, and do yourself a favor and enjoy this classic. The stuff of childhood.   

We all love oatmeal cookies, yes? Probably also oatmeal cranberry cookies, those little tart chunks of cranberry amidst the chewy sweet oat cookie. Add white chocolate chips and you just took a classic to a whole new level!

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

A recipe by Jenny

White Chocolate Cranberry Oatmeal Cookies

Makes about 2 dozen cookies

Ingredients:

  • 1 3/4 cup / 210g all-purpose flour

  • 1 tsp salt

  • 1 tsp baking soda

  • 3/4 cup / 169g oil

  • 1 1/4 cups / 250g sugar

  • 2 eggs

  • 1 tsp vanilla extract

  • 3 cups / 270g rolled oats

  • 1 1/2 cups / 255g white chocolate chips

  • 1 1/2 cups / 225g dried cranberries

Directions:

Oven 350°F / 177°C. Ungreased or silpat lined baking sheet.

  1. In a medium bowl whisk together flour, salt, and baking soda. 

  2. In another large bowl combine oil, sugar, eggs and vanilla; mix well. 

  3. Add dry ingredients to wet ingredients and stir to combine.  Stir in oats, chips, and cranberries until evenly distributed. 

  4. Drop by spoonfuls onto baking sheet and bake for 7-9 minutes, until edges are set but centers are still soft and wet looking.  Allow to cool for a few minutes before removing from baking sheet.

Jenny's Notes:

  • Dried cherries are also a delicious combination with white chocolate.  And if you live in Traverse City, Michigan, it may be obligatory for you to try it at least once...;)

  • In Italy only mini chocolate chips exist, so although you may see mini in the photos feel free to use normal sized chips! Actually, I don’t know that I’ve seen mini white chocolate chips readily available in the States…?

White Chocolate Cranberry Oatmeal Cookies
Yield 24
Author
Prep time
20 Min
Cook time
9 Min
Total time
29 Min

White Chocolate Cranberry Oatmeal Cookies

Chewy oatmeal cookies with tart cranberries and sweet white chocolate chips.
Cook modePrevent screen from turning off

Ingredients

Instructions

  1. Oven 350°F / 177°C. Ungreased or silpat lined baking sheet.
  2. In a medium bowl whisk together flour, salt, and baking soda.
  3. In another large bowl combine oil, sugar, eggs and vanilla; mix well.
  4. Add dry ingredients to wet ingredients and stir to combine. Stir in oats, chips, and cranberries until evenly distributed.
  5. Drop by spoonfuls onto baking sheet and bake for 7-9 minutes, until edges are set but centers are still soft and wet looking. Allow to cool for a few minutes before removing from baking sheet.

Notes

Dried cherries are also a delicious combination with white chocolate.

Nutrition Facts

Calories

269.65

Fat

11.77 g

Sat. Fat

2.80 g

Carbs

38.82 g

Fiber

1.89 g

Net carbs

36.93 g

Sugar

23.64 g

Protein

3.55 g

Sodium

166.25 mg

Cholesterol

17.73 mg

Nutritional information is approximate and based on 24 servings of 1 cookie each.

oatmeal cookies, cranberry, white chocolate
dessert
American
Did you make this recipe?
Tag @jennyblogsandbakes on instagram and hashtag it #jennyblogs