Soft & Spicy Pumpkin Cranberry Breakfast Cookies
Embrace the cozy flavors of fall with these delightful Soft & Spicy Pumpkin Cranberry Breakfast Cookies. This delectable breakfast treat combines the rich, warm spices of pumpkin pie with the tartness of dried cranberries, making it a perfect grab-and-go option for busy mornings or a satisfying snack any time of day. With a soft and chewy texture and wholesome ingredients like rolled oats and whole wheat flour, these cookies are not only delicious but also nutritious. They're a fantastic way to use up pumpkin puree and infuse your mornings with a burst of flavor. Pair these cookies with your favorite pumpkin spice latte for the ultimate autumn experience!
36
Servings
62
Calories
12
Ingredients
Ingredients
Brown Sugar
1 cup (packed)
Rolled Oats
1 1/4 cups (uncooked)
Whole Wheat Flour
2 cups (sifted)
Baking Soda
1 1/2 teaspoons (none)
Baking Powder
1/2 teaspoon (none)
Salt
1/2 teaspoon (none)
Pumpkin Pie Spice
1 teaspoon (heaping)
Applesauce
6 tablespoons (unsweetened)
Pumpkin Puree
6 tablespoons (thick (canned or homemade))
Egg Whites
2 (beaten)
Vanilla Extract
3/4 teaspoon (none)
Dried Cranberries
1/2 cup (chopped if large)
Instructions
1
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2
In a large mixing bowl, combine the brown sugar, rolled oats, whole wheat flour, baking soda, baking powder, salt, and pumpkin pie spice. Mix well.
3
In a separate bowl, whisk together the applesauce, pumpkin puree, egg whites, and vanilla extract until smooth.
4
Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the dried cranberries.
5
Using your hands, lightly coated with cooking spray, roll the dough into golf ball-sized balls.
6
Place the cookie dough balls on the prepared baking sheet, spacing them about 2 inches apart.
7
For easy release, lightly spray the tops of the dough balls with cooking oil. Use a spatula sprayed with oil to gently flatten each ball.
8
Bake in the preheated oven for 8–12 minutes, depending on your preferred texture: bake for 8 minutes for moist cookies and 10-12 minutes for firmer cookies.
9
Once baked, let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
10
Store in an airtight container with layers of wax paper between the cookies to maintain their softness.
Nutrition Information
0.75g
Fat
9g
Carbs
1g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Soft & Spicy Pumpkin Cranberry Breakfast Cookies?
These are a nutritious, soft, and chewy breakfast treat that combines pumpkin puree, warm pumpkin pie spices, and tart dried cranberries.
How many calories are in one pumpkin cranberry cookie?
Each cookie contains approximately 62 calories.
How many cookies does this recipe yield?
This recipe makes 36 servings.
What is the recommended oven temperature for baking?
The oven should be preheated to 350°F (175°C).
How long should I bake the cookies for a moist texture?
For moist cookies, bake them for exactly 8 minutes.
What if I prefer a firmer cookie texture?
If you prefer firmer cookies, bake them for 10 to 12 minutes.
What type of flour is used in this recipe?
The recipe calls for 2 cups of sifted whole wheat flour.
Can I use quick oats instead of rolled oats?
The recipe specifies 1 1/4 cups of uncooked rolled oats for the best texture.
What is the fat content of these cookies?
These cookies are very low in fat, containing only 0.75g per serving.
Are there egg whites in this recipe?
Yes, the recipe uses 2 beaten egg whites.
How much protein is in each cookie?
Each cookie provides 1g of protein.
What kind of pumpkin should I use?
You can use either canned or homemade thick pumpkin puree.
What provides the spice flavor in these cookies?
The flavor comes from a heaping teaspoon of pumpkin pie spice.
How do I prevent the dough from sticking to my hands?
Lightly coat your hands with cooking spray before rolling the dough into balls.
What size should I make the cookie dough balls?
The dough should be rolled into golf ball-sized balls.
How do I flatten the cookies before baking?
Use a spatula sprayed with oil to gently flatten each dough ball on the baking sheet.
What is the carbohydrate count per serving?
Each cookie contains 9g of carbohydrates.
Should the brown sugar be packed?
Yes, use 1 cup of packed brown sugar.
What kind of applesauce is needed?
The recipe requires 6 tablespoons of unsweetened applesauce.
How should I store these breakfast cookies?
Store them in an airtight container with layers of wax paper between the cookies to keep them soft.
How far apart should I space the dough balls on the sheet?
Space the dough balls about 2 inches apart.
Should I use parchment paper?
Yes, lining the baking sheet with parchment paper is recommended for easy removal.
When should I add the dried cranberries?
Fold in the dried cranberries after the wet and dry ingredients are just combined.
Is there vanilla in this recipe?
Yes, the recipe includes 3/4 teaspoon of vanilla extract.
What leavening agents are used?
The recipe uses both 1 1/2 teaspoons of baking soda and 1/2 teaspoon of baking powder.
How do I cool the cookies after baking?
Let them cool on the baking sheet for a few minutes before moving them to a wire rack.
Are these cookies considered healthy?
Yes, they use whole wheat flour, oats, applesauce instead of heavy oils, and are low in calories.
Can I use large dried cranberries?
If the dried cranberries are large, it is recommended to chop them before adding to the dough.
Do I mix the wet and dry ingredients separately?
Yes, combine dry ingredients in a large bowl and whisk wet ingredients in a separate bowl before mixing them together.
What is a good pairing for these cookies?
They pair perfectly with a pumpkin spice latte for a complete autumn experience.