Pumpkin Cranberry Breakfast Cookie

"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."
 
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photo by eabeler photo by eabeler
photo by eabeler
photo by GaylaJ photo by GaylaJ
photo by eabeler photo by eabeler
photo by eabeler photo by eabeler
photo by justcallmetoni photo by justcallmetoni
Ready In:
18mins
Ingredients:
12
Yields:
36 cookies
Serves:
36
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ingredients

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directions

  • Preheat the oven to 350°F.
  • Place all ingredients in bowl, stir together until combined.
  • Roll the cookies into golf ball sized balls with cooking oil sprayed hands.
  • Place on cookie sheet (s) about 2 inches apart, giving them room to spread slightly.
  • Spray tops with cooking oil, flip over with a cooking oil sprayed spatula, these are precautions so your cookies won't stick to the pan.
  • Bake about 8 minutes for moist cookies and 10-12 for dry cookies.
  • Store in Tupperware between layers of waxed paper.
  • Great with a pumpkin pie latte!

Questions & Replies

  1. Can this recipe be made with gluten free flour?
     
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Reviews

  1. I'm pleasantly surprised at how easy and tasty these are. <br/><br/>Pros:<br/>~easy and fast to make<br/>~Would make a decent cookie-in-a-jar gift<br/>~On hand ingredients<br/>~Healthy<br/>~Easy to adapt to new/other ingredients<br/>~Gets kids to eat pumpkin!<br/><br/>Cons:<br/>~I had to bake for a couple extra minutes<br/>~dough was very dry, I added an extra 1/4 cup pumpkin<br/><br/>What I changed:<br/>I know, I know, you're supposed to make recipe as written the first time, but why make my own mistakes when I can learn from previously written reviews? :-)<br/>~I replaced 2 T flax seed for 2 T flour, for extra fiber<br/>~Instead of pumpkin pie spice I did 1 part cloves, 2 parts ginger, and 4 parts cinnamon to equal about a heaping teaspoon. Next time, however, I plan to do 1/4 teaspoon cloves, 1/2 teaspoon ginger, and 1 teaspoon cinnamon to make it extra spicy. <br/>~I used 1 cup pumpkin puree instead of the 6 tablespoons applesause and 6 tablespoons pumpkin. Applesause is more wet, which is why I need to add extra moisture.<br/>~I used one whole egg instead of two egg whites.<br/><br/>Weight Watchers:<br/>The whole recipe contained 2354.5 calories, 20.5 grams of fat, and 56.5 grams of fiber with my additions and substitutions.<br/>Per cookie (recipe made 24): 98 calories, .85 grams of fat, and 2.4 grams of fiber, which equals 2 WW POINTS for 1 cookies, 3.5 WW POINTS for 2, and 5.5 WW POINTS for 3. <br/><br/>Thank you for this recipe! Very yummy. I've eaten three and they haven't even been out of the oven for 30 minutes!
     
  2. These are great! I get so tired of cereal and yogurt that I don't eat breakfast half the time even though I am starving. I doubled this recipe because it sounded good and I figured I could always feed them to the birds if they weren't. I just made a few small changes (who doesn't?) Instead of regular brown sugar I used Splenda brown sugar blend, which only requires 1/2 the amt of brown sugar, so I only needed a cup. I put in more than double the amount of craisins because I had an extra handful or two left in the bag. I also added a couple of handfuls of sliced almonds. I used a 15 oz can of pumpkin and it was too dry because of all my additions so I added 1 of the individual unsweetened applesauce cups. These are delicious! I'm going to pack them up 2 per bag and throw them in the freezer for an easy breakfast on the go. I baked them on silpat sheets so I didn't have to worry about greasing the pan or oiling the cookies.
     
  3. These were good the day they were made, but excellent the next day! They are moist and have wonderful flavor. I followed the ingredient list exactly, except for adding extra pumpkin pie spice. I'm pretty sure I made them larger than golf balls and still ended up with 12 cookies. Because they were so large, I did add a couple of minutes to the baking time, even for moist cookies (if I remember correctly, I baked them at 325F convection about 10 minutes). I baked them on parchment paper, flattening them some with my hands, and just skipped the part about spraying them and flipping them over. They came off the parchment fine, and I placed them on a rack to cool. I love pumpkin, dried cranberries and oats, so these were right down my alley. We all loved them--thanks for posting the recipe!
     
  4. I started making these cookies/bars as the recipe was written... Then realized my rolled oats were literally for the birds (live in Cancun and we've had 3 months of nonstop rain) So I had already mixed all wet ing. with soda, baking powder and salt and decided to continue with steel 1 cup cut oats 1/4 cup flax seed and the 2 cups whole wheat flour. I also used 1 cup of pumpkin omitting apple sauce but adding 1/4C molasses and 1/2 cup of sugar. They do mak large cookie bars so the second batch I halved the size.<br/>These are great for my daughter that trains at 5am for swim team 4 days a week. or any time of day for athletes that train 5 plus hours a day.
     
  5. I made this twice so far. Loving it, I used all pumpkin this last time as I was making puree at the time. I made them smaller, using a 2 tbsp portion scoop. I am thinking I am going to make these at work too.
     
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Tweaks

  1. I made these twice in a week. My DMIL loves pumpkin.I'm doing low car so I switched Splend T of molasses for the brown sugar. I soaked the dried cranberries in hot water. The freeze well. I enjoy 1 every morning for breakfast and DMIL eats 2 or 3 a day. She has no idea they are healthy. They are moist and delicious. I use only "pastry" whole wheat flour, so much better then the whole wheat flour in the grocery stores.
     
  2. I'm pleasantly surprised at how easy and tasty these are. <br/><br/>Pros:<br/>~easy and fast to make<br/>~Would make a decent cookie-in-a-jar gift<br/>~On hand ingredients<br/>~Healthy<br/>~Easy to adapt to new/other ingredients<br/>~Gets kids to eat pumpkin!<br/><br/>Cons:<br/>~I had to bake for a couple extra minutes<br/>~dough was very dry, I added an extra 1/4 cup pumpkin<br/><br/>What I changed:<br/>I know, I know, you're supposed to make recipe as written the first time, but why make my own mistakes when I can learn from previously written reviews? :-)<br/>~I replaced 2 T flax seed for 2 T flour, for extra fiber<br/>~Instead of pumpkin pie spice I did 1 part cloves, 2 parts ginger, and 4 parts cinnamon to equal about a heaping teaspoon. Next time, however, I plan to do 1/4 teaspoon cloves, 1/2 teaspoon ginger, and 1 teaspoon cinnamon to make it extra spicy. <br/>~I used 1 cup pumpkin puree instead of the 6 tablespoons applesause and 6 tablespoons pumpkin. Applesause is more wet, which is why I need to add extra moisture.<br/>~I used one whole egg instead of two egg whites.<br/><br/>Weight Watchers:<br/>The whole recipe contained 2354.5 calories, 20.5 grams of fat, and 56.5 grams of fiber with my additions and substitutions.<br/>Per cookie (recipe made 24): 98 calories, .85 grams of fat, and 2.4 grams of fiber, which equals 2 WW POINTS for 1 cookies, 3.5 WW POINTS for 2, and 5.5 WW POINTS for 3. <br/><br/>Thank you for this recipe! Very yummy. I've eaten three and they haven't even been out of the oven for 30 minutes!
     
  3. This cookie is a HUGE hit whenever I bring it in for breakfast pitch-ins at work, or when I make the sugar-altered version [listed below] for my parents. Our dogs even LOVE these cookies. No, we dont actually give them to the dogs, but our usually mild mannered dogs are known to stand on chairs to attempt [and sometimes succeed] stealing these cookies. Please see my recipe suggestions listed below. I will also occasionally add in chopped walnuts/pecans or white chocolate chips. The white chocolate chips in these cookies are HEAVEN. Suggested modifications: (1) As many others have saiduse another 6 T of pumpkin puree instead of the applesauce. Yum. I also measure my pumpkin pie spice over the bowlin case a little extra spice falls in the bowl ;-) (2) To measure out the cookies I find it helpful to use a medium sized trigger ice cream scoop that is sprayed with aerosol cooking spray. (3) Lightly spray your cookie sheet, and then lightly spray your mashing fork. When I lightly sprayed the tops of the cookies with spraythe fork still stuck & I just ended up with greasy top cookies. They look better if not sprayed. You will need to mash though! (4) For lower sugar cookiesI use the Splenda Brown Sugar baking blend. It cuts your added sugar almost in halfand tastes the exact same!
     
  4. These turned out great! I used half splenda and half brown sugar, substituted 2 T of canola oil for 2 T of the applesauce (to improve texture), added a 1/4 cup of chopped walnuts and scooped by tablespoonfuls. Made 32 cookies - 65 calories each by my calculation.
     
  5. This was a very good cookie to put on my office tray this year as we have some dieters and this is very low fat. The only problem I had was that I followed the recipe exactly, only making one substitution of raisins for the cranberries, and I got way more than 10 cookies. It was more like 3 dozen. I was just testing the recipe to make sure I was going to like it before making a second batch to go on the cookie tray, good thing I loved it since it made so much more than I bargained for. BTW, I brought my tray in to work this morning and that was the 1st cookie to disappear from the tray! Good Job Shannon Payne! Edit: Made this again today and ended up using some carrot and orange pulp that I had saved from using my power juicer, instead of the applesauce and pumpkin puree. I had to add some extra water to get it to mix but it was delicious this way too.
     

RECIPE SUBMITTED BY

I am a vegetarian and I love to cook. I have been trying to incorporate whole wheat into my baked goods and have been eating much healthier foods. I really don't have a favorite cookbook, I mainly try different recipes out on the internet.
 
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