While trying to think of a name for this post, I started typing out what this cookies could be called.
Oatmeal Pumpkin Chocolate Chip Cranberry Cookies.
Woo! I’m almost out of breath after saying that one! And let’s face it, it’s hard to say… a ‘mouthful’, if I may.
I came across this recipe on Facebook. One of new favorite blogger, Sally, posted it. (I have to tell you, everything she makes looks amazing!)
So, one day I saw these in my news feed and knew that they needed to be in oven baking, like right now!
You may have already figured out that I love love LOVE pumpkin. Fall is my favorite time of year and I just love to bake! (it’s not great for my waistline, but my hubby loves me anyway )
These are super easy to make and generally healthy as well. Only a 1/2 cup of sugar total. No butter. No oil.
But don’t let the healthiness scare you off, they’re really yummy!
Oatmeal Pumpkin Chocolate Chip Cranberry Cookies (adapted from Sally’s Baking Addiction)
Yield: about 2 dozen
1/2 cup canned pumpkin (not pumpkin pie filling)
1 tsp vanilla
3/4 cup whole wheat flour
1 1/2 cups old fashioned rolled oats
1/4 cup white sugar
1/4 cup brown sugar
1/4 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp ground cinnamon
1/4 tsp nutmeg
1/4 tsp ground cloves
1/2 cup milk chocolate chips
1/2 cup dried cranberries
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
In a small bowl, whisk together pumpkin, egg, and vanilla until well combined.
In another bowl, mix together, flour, oats, sugars, baking powder and soda, and spices.
Fold together wet and dry ingredients until just combined.
Fold in chocolate chips and cranberries.
Place spoon-fulls of dough onto prepared cookies sheet.
Bake for 12-14 minutes or until lightly browned.
Let cool for a couple minutes before transferring to a cooling rack.