What do you do with left over pumpkin puree after making pumpkin scones? Search around on pinterest for some inspiration....
- Pumpkin granola? Not today.
- Pumpkin Cheese Cake? Yum but don't need cake
- Pumpkin Bread? Don't have enough pumpkin for that.
- Pumpkin Cookies? hmmm.... yes but I really don't want to use all that sugar and butter! Let's see what I can come up with!
I adapted my oatmeal cookie recipe and turned it into Pumpkin Oatmeal Cookies with Cranberries and Sunflower seeds! These cookies just came out of the oven and having tried one I can say that they make a lovely breakfast cookie and would be awesome for kids!
I'm going to send a few along in Asher's school lunch tomorrow!
Healthy Pumpkin Cranberry Oatmeal Cookies
- 1/2 cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup organic Apple sauce
- 1/2 cup Honey
- 3/4 cup whole wheat flour
- 1 and 1/2 cup rolled oats
- 1/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 and 1/2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1/4 cup Sunflower Seeds
- 1/2 cup dried cranberries
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Set aside.
- In a mixing bowl whisk together pumpkin, egg, vanilla, apple Sauce and honey until well combined. In a separate bowl, combine flour, oats, baking powder, baking soda, salt, spices, sunflower seeds, and dried cranberries. Fold together the wet and dry ingredients until just combined - do not over-mix. The cookie dough will be pretty thick.
- Drop spoonfuls onto cookie sheets and slightly flatten to the shape you want your cookie.
- Bake for 12-14 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.