Cookies Desserts

pumpkin-cranberry-almond cookies

milk and pumpkin cookies, any time of year ::::

Enough of the savory posts, right? Here’s something sweet. These cookies took me 15 minutes to make and bake. Homemade. I carved the pumpkin myself. But I’m a cheater. I admit it.

I talked about my freezer overflowing with pumpkin in February. That was actually after I truly made these cookies, and only now am I posting about it. Freezers are the answer to storing out of season ingredients. Technically, I mixed up these ingredients back in November, making a double recipe, then froze most of it in spoonfuls. After frozen, I transferred the frozen dough balls into large doubled Ziploc freezer bags. Over the course of the out-of-season pumpkin winter and spring mingled with cravings of pumpkin spice, I’ve been pulling these out of the freezer on occasion. It’s a fast way to have homemade freshly-baked cookies at a moment’s notice. This also works well for impatient three-year-olds named Peach in my household.

I liked this recipe initially because of the amount of oatmeal and pumpkin ratio compared to the flour. Flour often has a protagonist’s role in many cookie recipes, and I find it, well, boring.  Here, the chewiness of the oatmeal is appreciated in each bite and the golden orange color of the pumpkin looks beautiful and homey.

 

whole-wheat pumpkin-cranberry-almond cookies
Author: 
Recipe type: dessert
 
Ingredients
  • 2 cups whole-wheat pastry flour
  • 1⅓ cups old-fashioned oats
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1 cup (2 sticks) butter, softened
  • 1 cup packed brown sugar
  • 1 cup granulated white sugar
  • 1 cup roasted pumpkin puree (or use canned)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ¾ cup chopped almonds
  • ¾ cup dried cranberries
Instructions
  1. Preheat oven to 350 degrees F. Lightly grease baking sheets (or prepare parchment or silicon mat).
  2. Combine flour, oats, baking soda, cinnamon and salt in medium bowl.
  3. Beat butter, brown sugar and granulated sugar in large mixer bowl until light and fluffy.
  4. Add pumpkin, egg and vanilla extract; mix well. Add flour mixture; mix well.
  5. Stir in almonds and cranberries. Drop by rounded tablespoons* onto prepared baking sheets.
  6. Bake for 14 to 16 minutes or until cookies are lightly browned and set in centers. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. When baking from frozen, I bake for 15 minutes with consistently perfect results. You may need to adjust your time, depending on the oven and the thickness of your baking pans. Makes 40-48 cookies.
Notes
* I used a #60 mini ice-cream scooper.

 

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