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!
- 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
- 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.
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