Pumpkin Cranberry Breakfast Cookie

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• 

  By Chef #1434833

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  on July 19, 2010

  45

  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!

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  By GaylaJ

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  on January 08, 2007

  55

  These were good the day they were made, but excellent the next day! They are moist and have wonderful flavor. I followed the ingredient list exactly, except for adding extra pumpkin pie spice. I'm pretty sure I made them larger than golf balls and still ended up with 12 cookies. Because they were so large, I did add a couple of minutes to the baking time, even for moist cookies (if I remember correctly, I baked them at 325F convection about 10 minutes). I baked them on parchment paper, flattening them some with my hands, and just skipped the part about spraying them and flipping them over. They came off the parchment fine, and I placed them on a rack to cool. I love pumpkin, dried cranberries and oats, so these were right down my alley. We all loved them--thanks for posting the recipe!

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  By TJ-Montana

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  on October 23, 2012

  55

  Excellent recipe! I put just pumpkin in mine (without the applesauce) as well, added flax seed, and ended up adding 1/4 cup of milk to get the dough to stick together as my homemade pumpkin puree was very thick. Very easy and yummy! You've gotta love a "No Guilt", portable breakfast!

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