Do you like pumpkin pie? I think I like the idea of it, more than the actual result. I love the heavenly smells of pumpkin pie spices and the pretty pale orange hue gets me every time. I even secretly like the idea that pumpkin—packed with Vitamin A—is super healthy, too.
But pumpkin cookies? Now we're talking. Maybe it's the bite-size portion. Or maybe it's the mix-ins. But a pumpkin cookie is hands down my favorite way to bake with pumpkin. And these cookies are destined to be your favorites too.
Chock-full of pumpkin and pumpkin pie spice, these cookies are crisp at the edges and tender soft in the middle. They're also full of oats, white chocolate chips and festive, chewy cranberries.
They're pretty, delicious and filled with the aromas and tastes of the holiday season. They freeze and ship beautifully, too—making them a perfect foodie gift for loved ones near and far.
White Chocolate Cranberry Pumpkin Oat Cookies
6 dozen cookies
2 sticks (16 tablespoons) unsalted butter, room temperature
3/4 cup dark brown sugar
3/4 cup granulated sugar
1 teaspoon vanilla
1 cup pumpkin puree
2 cups flour
1 1/2 cups oats
1 teaspoon baking soda
3/4 teaspoon salt
1 1/2 teaspoons pumpkin pie spice
1 cup dried cranberries
1 cup white chocolate chips
1. Preheat oven to 375 degrees. Line four baking sheets with parchment paper.
2. Beat the butter and both sugars till light and fluffy. Add the eggs, vanilla and pumpkin and beat again. Add the flour, oats, baking soda, salt and pumpkin pie spice and beat till blended. Fold in the cranberries and chocolate chips.
3. Drop by tablespoons on your prepared baking sheets. Bake for 10-12 minutes, till golden brown around the edges. Transfer to a wire rack to cool completely.