Ingredients for Pumpkin Cranberry Breakfast Cookie
- 1 cup packed light brown sugar
- Rolled Oats
- Whole Wheat Flour
- 1 teaspoon baking soda
- Baking Powder
- 1/2 teaspoon salt
- Pumpkin Pie Spice
- Applesauce
- Pumpkin Puree
- Egg Whites
- 1 teaspoon vanilla extract
- Dried Cranberries
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How to Make Pumpkin Cranberry Breakfast Cookie
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the brown sugar and butter until light and fluffy.
- Beat in the eggs one at a time, then stir in the pumpkin puree, vanilla extract, and spices.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in the cranberries and chopped pecans.
- Drop by rounded tablespoons onto the prepared baking sheets.
- Bake for 18-20 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
24g
Fat
0g
Carbs
4g