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Servings: 12

Amount Per Serving: 1 cookie

Total Time: 30 minutes

  • 1/4 cup coconut oil
  • 1/4 cup honey
  • 1 cup rolled oats
  • 1 cup quick cooking oats
  • 2/3 cup dried cranberries
  • 2/3 cup pumpkin seeds or sunflower seeds
  • 1/4 cup ground flaxseeds
  • 1 tsp pumpkin pie spice
  • 1/4 tsp salt
  • 1/4 cup pumpkin puree
  • 2 eggs

An autumnal variation of a classic oatmeal cookie. Sweet and spiced, you'll enjoy this pumpkin delight!


  1. Preheat oven to 325°F.

  2. In a small bowl, combine oil and honey. Warm until it can be easily mixed.

  3. In a separate bowl, combine oats, cranberries, seeds, flax, pumpkin pie spice and salt.

  4. Mix then add pumpkin puree, eggs and coconut/honey mixture. Stir until combined.

  5. Drop about ¼ cup sized scoops of cookie dough onto cookie sheet and flatten (the cookies won't spread during baking).

  6. Bake for 15-20 minutes, or until edges are lightly browned.

  7. Cool and store in an airtight container.

For more delicious pumpkin recipes, click here.


221 calories; 11 g fat; 5 g saturated fat; 111 mg sodium; 31 mg cholesterol; 27 g carbohydrate; 4 g fiber; 7 g protein

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