Pumpkin Cranberry Breakfast Cookie

Shannon Holmes's Note:

This is a variation on a breakfast cookie from Jennifer at Allrecipes.com. I made these up as I have tons of pumpkin and I love pumpkin anything, try these they are nice and soft and spicy.

• Total Time: 18 mins
• Prep Time: 6 mins
• Cook Time: 12 mins

Ingredients:

Serves: 36

Yield: 36.0 cookies

• 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

Directions:

1. Preheat the oven to 350°F.
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!

Reviews

[Chef #1434833]

I'm pleasantly surprised at how easy and tasty these are.

Pros:
~easy and fast to make
~Would make a decent cookie-in-a-jar gift
~On hand ingredients
~Healthy
~Easy to adapt to new/other ingredients
~Gets kids to eat pumpkin!

Cons:
~I had to bake for a couple extra minutes
~dough was very dry, I added an extra 1/4 cup pumpkin

What I changed:
I know, I know, you're supposed to make recipe as written the first time, but why make my own mistakes when I can learn from previously written reviews? :-)
~I replaced 2 T flax seed for 2 T flour, for extra fiber
~Instead of pumpkin pie spice I did 1 part cloves, 2 parts ginger, and 4 parts cinnamon to equal about a heaping teaspoon. Next time, however, I plan to do 1/4 teaspoon cloves, 1/2 teaspoon ginger, and 1 teaspoon cinnamon to make it extra spicy.
~I used 1 cup pumpkin puree instead of the 6 tablespoons applesause and 6 tablespoons pumpkin. Applesause is more wet, which is why I need to add extra moisture.
~I used one whole egg instead of two egg whites.

Weight Watchers:
The whole recipe contained 2354.5 calories, 20.5 grams of fat, and 56.5 grams of fiber with my additions and substitutions.
Per cookie (recipe made 24): 98 calories, .85 grams of fat, and 2.4 grams of fiber, which equals 2 WW POINTS for 1 cookies, 3.5 WW POINTS for 2, and 5.5 WW POINTS for 3.

Thank you for this recipe! Very yummy. I've eaten three and they haven't even been out of the oven for 30 minutes!

[CACook]

My husband and I thought these were a great snack and breakfast option. I will definitely make them again. I think next time I will use half white flour and all pumpkin (without the applesauce).
My kids were expecting a real cookie flavor and were disappointed, but when I put then in their lunches they disappeared. Thanks for the great recipe.

[Dances In The Rain]

We made these today and they are so delicious. I tweaked the recipe a bit. I was out of pumpkin puree, so used applesauce. Added cinnamon, cloves and allspice. Also added about 1/4 cup chopped walnuts. My small ice cream scoop worked great for putting on cookie sheet. We baked them for 12 minutes and they were so nice and moist. I make muffins a lot, but intend to try using this recipe and substituting to make the same flavors I do in muffins. Hubby likes cookies much better than muffins. My favorite thing of all...I just put all ingrediends in my mixer and did it on the lowest setting till all was mixed