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Monday, 6 October 2014

Healthy Pumpkin Cranberry Oatmeal Cookies

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


  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Set aside.
  2. 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.
  3. Drop spoonfuls onto cookie sheets and slightly flatten to the shape you want your cookie. 
  4. 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.

I love using my cookie scoop!  

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