Pumpkin Cranberry Breakfast Cookie Recipe

Name: Pumpkin Cranberry Breakfast Cookie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup brown sugar; 1 1/4 cups rolled oats; 2 cups whole wheat flour; 1 1/2 teaspoons baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1 teaspoon pumpkin pie spice (heaping); 6 tablespoons applesauce; 6 tablespoons pumpkin puree (if using homemade, make sure it is thick like canned); 2 egg whites; 3/4 teaspoon vanilla extract; 1/2 cup dried cranberries

Servings: persons

1 cup brown sugar
1 1/4 cups rolled oats
2 cups whole wheat flour
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon pumpkin pie spice (heaping)
6 tablespoons applesauce
6 tablespoons pumpkin puree (if using homemade, make sure it is thick like canned)
2 egg whites
3/4 teaspoon vanilla extract
1/2 cup dried cranberries

1
Preheat the oven to 350u00b0F.
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!

609

kcal

Calories

Fat

120

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup brown sugar, 1 1/4 cups rolled oats, 2 cups whole wheat flour, 1 1/2 teaspoons baking soda, and more.

Yes, Pumpkin Cranberry Breakfast Cookie falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Cranberry Breakfast Cookie

How did you like this recipe?

Frequently Asked Questions