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Pumpkin Cranberry Breakfast Cookie

5.0(29)

This is a variation on a breakfast cookie from Jennifer at Allrecipes.com. I made these up as I have tons of pumpkin and I love pumpkin anything, try these they are nice and soft and spicy.

by Shannon Holmes·published 2004-10-12

Open original recipe

Breakfast

Servings

36 cookies, 36 serving(s)

Total time

18 min

prep 6 min

Calories / serving

61 kcal

Ingredients (12)

serves

1 cup brown sugarbrown-sugar
1 1/4 cups rolled oatsrolled-oats
2 cups whole wheat flourflour
1 1/2 teaspoons baking sodabaking-soda
1/2 teaspoon baking powderbaking-powder
1/2 teaspoon saltsalt
1 teaspoon pumpkin pie spice (heaping)pumpkin
6 tablespoons applesauceapplesauce
6 tablespoons pumpkin puree (if using homemade, make sure it is thick like canned)pumpkin
2 egg whitesegg
3/4 teaspoon vanilla extractvanilla-extract
1/2 cup dried cranberriescranberry

Instructions (8 steps)

01Preheat the oven to 350°F.
02Place all ingredients in bowl, stir together until combined.
03Roll the cookies into golf ball sized balls with cooking oil sprayed hands.
04

Place on cookie sheet (s) about 2 inches apart, giving them room to spread slightly.

05Spray tops with cooking oil, flip over with a cooking oil sprayed spatula, these are precautions so your cookies won't stick to the pan.

06Bake about 8 minutes for moist cookies and 10-12 for dry cookies.

07Store in Tupperware between layers of waxed paper.

08Great with a pumpkin pie latte!

Nutrition (per serving)

Calories: 61 kcal
Protein: 2 g
Fat: 0 g
Saturated fat: 0 g
Carbs: 14 g
Fiber: 1 g
Sugar: 6 g
Sodium: 96 mg
Cholesterol: 0 mg

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Rich recipe — supports nutrition-aware planning.