Pumpkin-Cranberry Breakfast Cookies

Emma Whitley
Emma fearlessly explores bold flavors and perfects her baking craft, sharing her delicious experiments with joy.
Updated: 3/18/2020

Cookies for breakfast? Who ever said dreams don't come true?

Cook: 12-13 minutes
Serves: 24 Save

Ingredients (13)

  • 1 1/4 cup whole-wheat flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground ginger or pumpkin pie spice
  • 1/2 teaspoon salt
  • 2 tablespoon butter
  • 1/4 cup canola oil
  • 1/3 cup maple syrup
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/3 cup pumpkin puree (like Libby's)
  • 1 cup old-fashioned oats
  • 1/2 cup dried cranberries (like Craisins)
  • 1/3 cup chopped walnuts

Directions

  1. Combine flour, baking soda, ginger and salt in a bowl.
  2. Using an electric mixer on medium speed, beat together butter, oil and syrup in a mixing bowl until creamy. Add egg, vanilla and pumpkin. Beat until smooth. Add flour mixture and beat 30 seconds.
  3. Fold in oats, dried cranberries and walnuts. Refrigerate 30 minutes.
  4. Preheat oven to 350°F. Line baking sheets with waxed paper.
  5. Scoop dough by heaping tablespoons 2 inches apart onto baking sheets. Bake 12 to 13 minutes, until light golden. Remove from oven and transfer cookies to a wire rack to cool completely.
TIP: Make a batch of these on the weekend and store in the freezer!

Discover fascinating facts and health benefits about some of the ingredients in the recipe, including other delicious recipes!