Thursday 2 November 2017

Pumpkin Oatmeal Cookies with Walnuts and Cranberries

Filled with wonderful fall flavours. Thank you Common Sense Home


2 cups all-purpose flour 
1 cup uncooked oatmeal – quick cooking for a softer cookie, old fashioned for a chewier cookie
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground cardamom - substitute more cinnamon if you don’t have cardamom
1 cup (8 ounces) butter, softened
1 cup light brown sugar, packed
3/4 cup granulated sugar
1 large egg
1 1/2 teaspoons vanilla extract
1 cup pumpkin puree or canned solid pack pumpkin
1 cup dried cranberries or dried tart cherries
1 cup chopped walnuts or pecans


  • Heat oven to 350°. 
  • Lightly grease baking sheets or line with parchment paper.
  • In a medium bowl, mix together dry ingredients and set aside. 
  • Cream the butter and sugars in a large bowl until well blended. 
  • Mix in the egg, vanilla, and pumpkin
  • Add the dry ingredients and stir gently until blended. 
  • Stir in cranberries or tart cherries and chopped nuts
  • Drop by teaspoonfuls onto the prepared baking sheets.
  • Bake for 12 to 15 minutes, or until lightly browned around the edges and set.  
  • Don’t overbake!  
  • Cool for a few minutes on the pan to set up before moving to a wire rack to cool completely. 

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