Wholesome pumpkin, tart cranberries, and sweet white chocolate are the stars in this whole grain, pumpkin spice cookie. The combination of fall flavors seriously just makes me happy.
I am obviously a food person and more often than I should, I tend to find comfort in it. But seriously people, picture this…. Kids in bed, fireplace roaring, cup of tea, a few fabulous pumpkin cookies in hand, and your favorite book or laptop nearby. Now that is just pure comfort!
In Michigan, it’s just now beginning to feel like fall. Evenings are cooler and the leaves are starting to change. We’ve even made a few fires in our fire pit and roasted a few marshmallows….. Well, I say a few but it’s shocking how many of those a person can eat while sitting around the fire!!!! Nothing like some carcinogens mixed in with your sugar quota for the week right? 😉 Anyways back on topic. Fall, pumpkin cookies, cranberries, white chocolate and a hint of clove and nutmeg…. Why are we even still talking about it. Go. Now. BAKE THESE!!!
Healthy Pumpkin Cranberry Cookies
- 1 cup white whole wheat flour
- 1 cup all purpose flour
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 3 teaspoons pumpkin pie spice *
- 1/4 teaspoons ground clove
- 1/4 teaspoons ground nutmeg
- 1/4 cup salted butter, melted
- 1/4 cup canned pure pumpkin purée
- 1 large egg
- 3/4 packed brown sugar
- 1 teaspoon vanilla extract
- 1/2 cup white chocolate chips
- 1/2 cup sweetened dried cranberries
- 1/4 cup granulated sugar
Preheat oven 350
In a small bowl, combine flours, baking powder, baking soda, and spices.
In a separate bowl, beat together butter, pumpkin, egg, sugar, and vanilla.
Add in flour mixture and beat well.
Stir in white chocolate and cranberries.
Using 1 tablespoon worth of batter, roll into a ball and roll in sugar before placing on a greased baking sheet. If you find the dough to be too sticky, try adding a few drops of water to your hands every few minutes.
Bake for 9-10 minutes. Be sure not to over bake or the cookies will be a bit dry.
These cookies stay fresh all week long in an airtight container.
* The pumpkin spice that I use is very mild. It's not intense at all, which is why I always like to add the extra nutmeg and clove. If the pumpkin spice you use is fairly strong, you might consider leaving out the extra nutmeg and clove or reducing the pumpkin spice to 2 teaspoons. Totally up to you. It just depends on how strong you want those spices to be.
Nutrition Facts Servings 24.0 Amount Per Serving (1 cookie) Calories 112 Total Fat 3g Saturated Fat 2g Monounsaturated Fat 1g Polyunsaturated Fat 0g Trans Fat 0g Cholesterol 13mg Sodium 73mg Potassium 32mg Total Carbohydrate 20g Dietary Fiber 1g Sugars 12g Protein 1g