Pumpkin White Chocolate Cranberry Cookies Recipe

Name: Pumpkin White Chocolate Cranberry Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup All-purpose Or White Whole Wheat Flour; 3/4 cups Quick Oats; 1/2 teaspoons Baking Soda; 1/2 teaspoons Salt; 1-1/2 teaspoon Cinnamon; 1/2 teaspoons Nutmeg; 1/4 teaspoons Cloves; 1/4 teaspoons Ginger; 1/4 cups Butter, Softened; 1/4 cups Plain Greek Yogurt; 1/2 cups Sugar Or Granulated Sugar Substitute; 1/2 cups Brown Sugar; 1 Egg; 1/2 cups Canned Pumpkin; 1 teaspoon Vanilla Extract; 1/3 cups White Chocolate Chips; 1/2 cups Dried Cranberries

Servings: persons

1 cup All-purpose Or White Whole Wheat Flour
3/4 cups Quick Oats
1/2 teaspoons Baking Soda
1/2 teaspoons Salt
1-1/2 teaspoon Cinnamon
1/2 teaspoons Nutmeg
1/4 teaspoons Cloves
1/4 teaspoons Ginger
1/4 cups Butter, Softened
1/4 cups Plain Greek Yogurt
1/2 cups Sugar Or Granulated Sugar Substitute
1/2 cups Brown Sugar
1 Egg
1/2 cups Canned Pumpkin
1 teaspoon Vanilla Extract
1/3 cups White Chocolate Chips
1/2 cups Dried Cranberries

1
1. Preheat oven to 350 F. Spray 2 cookie sheets with non-stick cooking spray.
2
2. In a medium bowl, stir together flour, oats, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Set aside.
3
3. In the bowl of a stand mixer, add butter, yogurt, sugars and egg. Beat until creamy. Add in pumpkin and vanilla. Beat until well-combined.
4
4. Slowly add dry ingredients into the wet ingredients and beat until combined. Use a spoon or rubber spatula to stir in white chocolate chips and cranberries.
5
5. Drop cookie dough by heaping tablespoon onto prepared cookie sheets. Bake for 8-10 minutes or until edges start to turn light golden brown then remove cookie sheets from the oven.
6
6. Allow cookies to cool for two minutes on cookie sheet before transferring to a wire rack to finish cooling.
7
7. Store leftover cookies in an airtight container.
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This recipe is adapted from My Baking Addiction.

664

kcal

Calories

Fat

115

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.

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

You need 17 ingredients. The key ingredients include: 1 cup All-purpose Or White Whole Wheat Flour, 3/4 cups Quick Oats, 1/2 teaspoons Baking Soda, 1/2 teaspoons Salt, and more.

Yes, Pumpkin White Chocolate Cranberry Cookies falls under the Baking & Desserts 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 White Chocolate Cranberry Cookies

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