Pumpkin-Oat Cookies with Cranberries
- total Time 40 min
- Prep 15 min
- Cook 25 min
- Serves 24 1 WW points
- Think of these cookies as miniature chewy granola bars. They have a hearty texture from the oats, are not too sweet, and come loaded with dried fruit. We cook the oats first in a dry skillet before mixing up the cookies to give them a toasty, nutty flavor. Canned pumpkin and mashed banana add moisture and help us keep added sugar to a minimum. In fact, the only added sugar comes from the dried cranberries.
- Ingredients
- Uncooked old fashioned oats 2 cup(s)
- Pumpkin pie spice 2 tsp
- Table salt ½ tsp
- Pumpkin puree 1 cup(s)
- Vanilla extract 1½ tsp
- Banana(s) 2 medium, ripe, mashed
- Egg(s) 1 large egg(s), lightly beaten
- Reduced sugar dried cranberries ½ cup(s)
- Instructions
- Preheat the oven to 350°F with one oven rack in the upper third of the oven and another rack in the lower third. Line 2 sheet pans with parchment paper.
- Heat a medium skillet over medium-high heat. Add the oats to the pan; cook, shaking the pan frequently, until the oats are lightly browned and toasty-fragrant, 2 to 3 minutes. Pour the oats into a medium bowl; stir in the pumpkin pie spice and salt.
- In another medium bowl, whisk together the pumpkin, vanilla, bananas, and egg. Add the oats mixture and cranberries; stir until well combined.
- Drop the dough onto the prepared pans, about 1 ½ tablespoons per cookie. Bake the cookies at 350°F until lightly browned and set, about 20 minutes, rotating the pans halfway through.
- Serving size: 1 cookie
