Pumpkin-Oat Cookies with Cranberries
1
Points®
Total time: 40 min • Prep: 15 min • Cook: 25 min • Serves: 24 • Difficulty: Easy
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 rolled oats
2 cup(s)
Pumpkin pie spice
2 tsp
Table salt
0.5 tsp
Pumpkin puree
1 cup(s)
Vanilla extract
1.5 tsp
Banana(s)
2 medium
Egg(s)
1 large egg(s)
Reduced sugar dried cranberries
0.5 cup(s)
Instructions
1
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.
2
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.
3
In another medium bowl, whisk together the pumpkin, vanilla, bananas, and egg. Add the oats mixture and cranberries; stir until well combined.
4
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.
5
Serving size: 1 cookie
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