Pumpkin and cranberries make a delicious fall pairing in this chunky oatmeal cookie.
Special Diets:
Ingredients
Method
Preheat the oven to 375°F. Line 2 baking sheets with parchment paper.
In a medium bowl, stir together oats, flour, pumpkin pie spice, baking powder and salt.
In a separate bowl, use an electric mixer to beat butter and sugar until light and fluffy, about 3 minutes.
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 prepared baking sheets and gently press with fingers to flatten into discs (note that cookies will not spread 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. Store cookies in an airtight container.
Nutritional Info
Serving Size
1 cookie
Calories
100
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.