Pumpkin Oatmeal Cookies (chocolate chunk cranberry)


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These are the Pumpkin Oatmeal Cookies of your goals, loaded with chocolate chunks and tart dried cranberries, sweetened with maple syrup and full of warming cinnamon and pumpkin spice. As an added bonus, these pumpkin cookies are wholesome(!), made with 100% complete grains and no refined sugar within the batter. You don’t even want an electrical mixer. Just one bowl and a whisk and also you’re good to go!

Close up photo of a healthy pumpkin oatmeal cookie with chocolate chunks and dried cranberries broken in half.

I really like making a batch of those pumpkin oatmeal cookies virtually each week within the fall. You can stick them in your freezer to last more if you would like, although they by no means final that lengthy in my home!

These are simply the right fall cookie recipe. Between the pumpkin, warming cinnamon and different spices, maple syrup, and cranberries, you’ve acquired nearly every little thing there may be to like about fall in a single cookie.

And as a result of they’re made with oats and complete wheat flour, they’re fully complete grain. Aside from the chocolate chunks, these cookies are additionally refined sugar free since they’re sweetened with maple syrup. And additionally, pumpkin is a wholesome vegetable. So you received’t must really feel dangerous about consuming these cookies for… let’s say… breakfast all week lengthy!

If they couldn’t get any higher, they’re additionally a CINCH to make and use minimal dishes, since they’re whipped up in a single bowl, and the dough is so fuss free you don’t even want an electrical mixer – only a whisk and picket spoon.

Ingredients in Pumpkin Oatmeal Cookies (and substitutions)

Pumpkin Puree – I used the canned stuff. Make positive you’re utilizing pure pumpkin and never pumpkin pie filling!Chocolate Chunks – or chips, darkish or semi-sweet is preferable for a not-too-sweet taste however milk chocolate may even work.Dried cranberries – sweetened or unsweetened is fineOld Fashioned Oats – fast may even work, however not metal minimize.Whole wheat flour – or one other complete grain flour like spelt. To use all objective flour, add 2 tablespoons.Butter – I like utilizing salted however unsalted can be wonderful.Maple syrup – the good things! For a sweeter, chewier cookie, use brown sugar.EggVanilla ExtractBaking SodaSalt – any wonderful grain salt, like sea salt, desk salt, or pink saltGround cinnamonPumpkin pie spice combine – I like to combine my very own pumpkin spice combine!

Please scroll to the underside of the put up for the total recipe together with ingredient quantities and detailed directions.

How to make Pumpkin Oatmeal Cookies with Chocolate and Cranberries

First, preheat your oven and line a baking sheet with parchment paper. You’ll undoubtedly need to use parchment so it doesn’t stick, in any other case grease the pan!Then, whisk the melted butter, maple syrup, egg, pumpkin puree, and vanilla extract.Add the cinnamon, pumpkin pie spice combine, baking soda, and salt and whisk collectively.Stir within the oats and complete wheat flour, and blend till simply mixed.To end the dough, fold within the chocolate chunks and cranberries. Process collage showing mixing the batter for pumpkin oatmeal cookies.Scoop the dough onto the ready baking sheet (a cookie scoop works properly for this unfastened dough)Optional: in case you like, you’ll be able to add extra chocolate chunks and dried cranberries to the highest of every cookie earlier than baking, so that you see the toppings extra.Finally, bake, enable to chill, and revel in!Process collage showing scooping pumpkin cookie dough and adding chocolate chunks and cranberries before baking.

Please scroll to the underside of the put up for the total recipe together with ingredient quantities and detailed directions.

FAQs

Why are my pumpkin cookies fluffy?

Pumpkin cookies are attention-grabbing as a result of they are usually a bit fluffier and extra “cake-like” than your typical cookie. This means they received’t unfold out as a lot when baking, and will likely be a bit of thicker. Still scrumptious, however don’t fear that you just did one thing fallacious with this recipe if this occurs to you!

Can I make these cookies a bit of sweeter?

I used maple syrup to sweeten mine. This, blended with the darkish chocolate and dried cranberries, makes it candy however not too candy. If you need a sweeter cookie, use brown sugar rather than the maple syrup. This may even make them a bit chewier.

How lengthy will pumpkin oatmeal cookies final?

These cookies will final for about 3 days at room temperature in an hermetic bag or container. Or, you’ll be able to freeze them for about 4 months in an hermetic bag for longer – simply pop them within the microwave for about 15 seconds for contemporary heat cookies!

Overhead photo of pumpkin chocolate cranberry oatmeal cookies.

Other Pumpkin Recipes- candy and savory!

Since this pumpkin oatmeal cookie recipes solely makes use of 1/2 a cup of pumpkin puree, listed below are another recipe concepts to make use of up the remainder of the can!

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Square photo of a pumpkin oatmeal cookie broken in half with chocolate chunks and cranberries.

Pumpkin Oatmeal Cookies with Chocolate Chunks and Cranberries

These simple, gentle Pumpkin Oatmeal Cookies with Chocolate Chunks and Cranberries are sweetened with maple syrup (the batter is refined sugar free!) and 100% complete grain, with quaint oats and complete wheat flour as the bottom. Packed with warming cinnamon and pumpkin pie spice, these are a tasty and wholesome fall cookie you will need to make all season lengthy!

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Course: Cookies

Cuisine: American

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 24 cookies

Calories: 139kcal

Author: Elizabeth Lindemann

Instructions

Preheat your oven to 350 levels F and line a baking sheet (or two) with a silicone baking mat or parchment paper.

In a medium or giant bowl, whisk collectively the melted butter (1/2 cup – I prefer to soften it proper within the bowl to save lots of on dishes), maple syrup (1/2 cup), 1 egg, pumpkin puree (1/2 cup), and vanilla extract (1/2 teaspoon).

Add the baking soda (1/2 teaspoon), cinnamon (1 teaspoon), pumpkin pie spice (1/2 teaspoon), and salt (1/4 teaspoon). Whisk collectively till properly mixed.

Add the oats (3/4 cup) and the entire wheat flour (1 cup) and stir with a picket spoon till simply mixed.

Fold within the chocolate chunks (1 cup) and the dried cranberries (1 cup) with a picket spoon.

Drop by rounded spoonful on ready baking sheet(s). Optional: add extra chocolate chunks and dried cranberries to the tops of the cookies earlier than baking. Bake for quarter-hour at 350 levels F. Allow to chill for 3-5 minutes on the baking sheet, then switch to a wire rack to chill.

Notes

Pumpkin cookies are usually a bit fluffier and extra “cake-like” than your typical cookie. This means they received’t unfold out as a lot when baking, and will likely be a bit of thicker and fairly gentle. Don’t fear that you just did one thing fallacious with this recipe if this occurs to you – it’s speculated to occur!
These cookies might be frozen in an hermetic bag or container for as much as 3 months. Defrost within the microwave for 15-20 seconds for an ideal heat cookie.
I used maple syrup to sweeten mine. This, blended with the darkish or semi-sweet chocolate and dried cranberries, makes it candy however not too candy. If you need a sweeter cookie, use brown sugar rather than the maple syrup. This may even make them a bit chewier.
The dough will likely be a bit looser than different cookie dough, extra like a thick muffin batter. This is ok – and a cookie scoop might make your life a bit simpler when spooning the dough onto the baking sheet.
The offered vitamin data doesn’t embrace any added sodium from seasoning to style, any optionally available components, and it doesn’t take manufacturers into consideration. Feel free to calculate it your self utilizing this calculator or by including the recipe to Yummly.

Nutrition

Serving: 1cookie | Calories: 139kcal | Carbohydrates: 18g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 84mg | Potassium: 98mg | Fiber: 2g | Sugar: 10g | Vitamin A: 922IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg

This put up initially appeared on Bowl of Delicious on October 3, 2015. It has been republished with new photographs, improved recipe directions, and extra pertinent data.



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