These cookies = yet another successful recipe from Baked Elements. Seriously, I love this cookbook. The idea behind the book is that the authors took their 10 favorite baking ingredients and designed recipes around each of them. One of their 10 favorite ingredients is pumpkin, which certainly comes in handy this time of year. I found these cookies after searching for something to do with the 3/4 cup of pumpkin puree left over from making a pumpkin roll last week. These little gems didn’t quite solve that problem, since they also call for 1 cup of pumpkin, but once I saw them I just couldn’t resist.
The pumpkin in this recipe keeps the cookies super soft and moist, and the tart dried cranberries give them an extra little zing. And with this list of ingredients – pumpkin, oats, dried cranberries, chocolate chips – they’re practically breakfast food! Ok, maybe not the chocolate chips, but hey – who doesn’t like a little chocolate with their breakfast? In fact, in the book Matt and Renato recommend baking the cookies a little longer than usual and dunking them in your coffee; sounds like breakfast to me!
Whenever you decide to eat them, these cookies make for a perfect fall treat. I initially wasn’t sure about the chocolate chips, but the combination just works. Use them to round out your Thanksgiving desserts or as an after-school snack; you won’t be disappointed!
- 2 cups (8 1/2 ounces) all-purpose flour
- 2 cups (6 1/2 ounces) rolled (old-fashioned) oats
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 1/2 teaspoons pumpkin pie spice
- 16 tablespoons (2 sticks) butter, at room temperature
- 1 cup (7 1/2 ounces) firmly packed brown sugar
- 3/4 cup (5 1/4 ounces) granulated sugar
- 1 large egg
- 1 cup (9 1/2 ounces) pumpkin puree
- 1 teaspoon vanilla extract
- 1 cup (5 ounces) dried cranberries
- 1 cup (6 ounces) semisweet chocolate chips
*Note: I only used about 1/2 cup each of the cranberries & chocolate chips, because that was what I had on hand. Use more or less at your discretion.
In a large mixing bowl, combine the flour, oats, baking soda, salt, and pumpkin pie spice. Whisk together and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugars. Beat on medium speed until light and fluffy, about 3-5 minutes. Scrape down the sides of the bowl as needed. Add in the egg, pumpkin, and vanilla; beat until incorporated.
Add the dry ingredients in 2 additions, mixing each on low speed until just incorporated. Using a rubber spatula, fold in the cranberries and chocolate chips. Cover the bowl with plastic wrap and refrigerate thoroughly, at least 4 hours.
Once ready to bake, preheat the oven to 350°F. Line baking sheets with parchment paper or silicone baking mats. Scoop out the dough in 1 1/2 – 2 tablespoon size balls, and place on the prepared baking sheets about 1 inch apart. Bake 10-12 minutes (larger cookies will need a little longer), until the cookies begin to brown. Allow to cool on the baking sheets for 5-10 minutes, then remove to a wire cooling rack to cool completely. Repeat as necessary with the remaining cookie dough.
Store cookies in an airtight container at room temperature.
Yield: About 4 dozen cookies
Source: Baked Elements