whole-wheat pumpkin-cranberry-almond cookies
Recipe type: dessert
  • 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
  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.
* I used a #60 mini ice-cream scooper.
Recipe by story of a kitchen at https://www.storyofakitchen.com/dessert-recipes/pumpkin-cookies/