I had an extra can of pumpkin laying around the house. I’m saving the fresh pumpkin in the freezer to make my special homemade pumpkin pie. The family had an early Sunday night dinner so I thought it would be the perfect time to make some cookies, a healthier version with pumpkin, oatmeal and dried cranberries. I adapted the recipe from the Whole Foods website and adding a few extra touches.
- 2 cups old-fashioned rolled oats
- ½ cup whole wheat flour
- ½ cup all purpose flour
- 1 tablespoon pumpkin pie spice
- 2 teaspoons cinnamon
- 1 teaspoon baking powder
- ½ teaspoon salt
- 10 tablespoons unsalted butter, softened
- ⅔ cup packed brown sugar
- 1 can 15oz. canned pumpkin purée
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1½ cup dried cranberries
- Preheat oven to 375°F.
- In a mixing bowl, stir together oats, flour, pumpkin pie spice, cinnamon, baking powder and salt.
- In another medium mixing bowl, beat butter and sugar until light and fluffy, add pumpkin, eggs and vanilla and beat until combined. Stir in flour mixture until just combined, and then fold in cranberries.
- Drop cookies by heaping tablespoon onto baking sheets and gently press with fingers to flatten into discs
(Very important step cookies will not flatten while baking.
- Bake 20 to 24 minutes or until lightly browned.
If baking two sheets at a time, rotate sheets half way through baking. Transfer to wire rack to cool.