Ingredients
½cuppumpkin puree,(not pumpkin pie filling)
1large egg
1tsppure vanilla extract
¾cupwhole wheat flour,or all-purpose flour, spoon & leveled
1½cupold fashioned rolled oats
¼cupgranulated sugar
¼cupbrown sugar,packed dark
¼tspbaking powder
½tspbaking soda
¼tspsalt
1½tspground cinnamon
¼tspground nutmeg
¼tspground cloves
½cupsemi-sweet chocolate chips
½cupdried cranberries
Preparation
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
In a mixing bowl whisk together pumpkin, egg, and vanilla until well combined. In a separate bowl, combine flour, oats, sugars, baking powder, baking soda, salt, spices, chocolate chips, and dried cranberries.
Fold together the wet and dry ingredients until just combined – do not overmix. The cookie dough will be very thick. Taste the dough and add a pinch of salt if needed.
Drop by spoonfuls onto cookie sheets and slightly flatten to the desired shape. Bake for 12 to 14 minutes until lightly browned.
Allow to cool on the cookie sheet for at least 3 minutes and transfer to a wire rack. Cookies stay fresh at room temperature for 3 days in an airtight container.
