Tuesday, November 1, 2022

Pumpkin Breakfast Cookies


     Cookies for breakfast…yes please!  Soft, chewy and packed full of pumpkin, dried cranberries and pecans.  Very satisfying and filling!  These breakfast cookies are worth waking up for! 


·        2 c. all-purpose flour

·        1 c. brown sugar

·        1 c. pumpkin puree (NOT pumpkin pie filling)

·        1 c. butter, softened

·        1 c. chopped pecans or your choice of nuts

·        ½  c. dried cranberries

·        1 lg. egg

·        2 tsp. cinnamon

·        1 tsp. vanilla

·        1 tsp. baking powder

·        ½ tsp. baking soda

·        ½ tsp. salt

·        ½ tsp. nutmeg

·        ¼ tsp. cloves


Preheat your oven to 375 degrees. 

In a bowl, add in the flour, baking powder, baking soda, salt and the spices.  Stir to just combine. 

In a large mixing bowl, beat together the sugar and the butter on medium speed for 2-3 minutes.  Add in the pumpkin, egg, and vanilla.  Beat to combine.  Slowly add in the flour mixture and beat on low until it is well blended.  Stir in the nuts and cranberries. 

Drop by spoonfuls onto an ungreased cookie sheet. Flatten each cookie slightly.  Bake for 10-11 minutes or until the cookies are golden brown. 


     Other recipes of mine that are so good and contain cranberries include:  Cranberry Chutney, White Chip & Cranberry Cookies, and Cranberry Chocolate Chip Bread.


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