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Pumpkin Cranberry Breakfast Cookie

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“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.”
READY IN:
18mins
SERVES:
36
YIELD:
36 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 350°F.
  2. Place all ingredients in bowl, stir together until combined.
  3. Roll the cookies into golf ball sized balls with cooking oil sprayed hands.
  4. Place on cookie sheet (s) about 2 inches apart, giving them room to spread slightly.
  5. 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.
  6. Bake about 8 minutes for moist cookies and 10-12 for dry cookies.
  7. Store in Tupperware between layers of waxed paper.
  8. Great with a pumpkin pie latte!

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