These pumpkin cranberry breakfast cookies make for a great breakfast on-the-go.
This article has been posted with permission and originally appeared as, “Pumpkin-Cranberry Breakfast Cookies“
Mark Boughton Photography / Styling by Teresa Blackburn 
There are two types of breakfast eaters – the sweet and the savory. Every now and then it’s good to mix it up. With fall just around the corner, these pumpkin cranberry breakfast cookies will help you start your day off to a sensibly sweet start. Tip: Make a batch of these on the weekend and store in the freezer!
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- Yield: 2 doz 1x
Ingredients
- 1 1/4 cups whole-wheat flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground ginger or pumpkin pie spice
- 1/2 teaspoon salt
- 2 tablespoons butter
- 1/4 cup canola oil
- 1/3 cup maple syrup
- 1 egg
- 1 teaspoon vanilla extract
- 1/3 cup pumpkin puree (like Libby’s)
- 1 cup old-fashioned oats
- 1/2 cup dried cranberries (like Craisins)
- 1/3 cup chopped walnuts
Instructions
- Combine flour, baking soda, ginger and salt in a bowl.
- Using an electric mixer on medium speed, beat together butter, oil and syrup in a mixing bowl until creamy. Add egg, vanilla and pumpkin. Beat until smooth. Add flour mixture and beat 30 seconds.
- Fold in oats, dried cranberries and walnuts. Refrigerate 30 minutes.
- Preheat oven to 350°F. Line baking sheets with waxed paper.
- Scoop dough by heaping tablespoons 2 inches apart onto baking sheets. Bake 12 to 13 minutes, until light golden. Remove from oven and transfer cookies to a wire rack to cool completely.
- Category: Breakfast
Frequently Asked Questions
Can I substitute fresh cranberries for dried cranberries in this recipe?
Using fresh cranberries is not recommended, as they are much more tart and have a higher moisture content. Stick with dried cranberries for the best balance of flavor and texture.
What type of pumpkin should I use for these breakfast cookies?
You should use canned pumpkin puree for convenience and consistent texture. Avoid pumpkin pie filling, as it contains added sugars and spices that can alter the flavor of your cookies.
How should I store the pumpkin cranberry breakfast cookies after baking?
Allow the cookies to cool completely, then store them in an airtight container at room temperature for up to a week or freeze them for longer storage.
