pumpkin breakfast cookies
Soft, chewy pumpkin breakfast cookies packed with pecans and dried cranberries, perfect for a cozy fall morning.
Ingredients
Main Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
- 1 tsp cinnamon
- 0.5 tsp allspice
- 1 cup salted butter softened
- 1 cup granulated sugar
- 1 cup pumpkin puree
- 1 large egg
- 1 tsp vanilla extract
- 1 cup pecans chopped
- 1 cup dried cranberries
- 24 pieces pecan halves
Instructions
Preparation Steps
- Preheat oven to 375°F. In a large bowl, stir together flour, baking powder, baking soda, salt, cinnamon, and allspice.
- Beat butter and sugar in a large bowl on medium speed for 2 to 3 minutes. Add pumpkin, egg, and vanilla extract and beat to combine. Gradually add the flour mixture, beating on low speed until blended. Stir in chopped pecans and cranberries.
- Drop by tablespoonful onto an ungreased cookie sheet. Flatten cookies slightly with the back of a spoon and place a pecan half on top. Bake 16 to 18 minutes, until golden brown.
- Cool on a baking rack and enjoy.
Notes
These cookies keep well in an airtight container for several days and make a perfect grab-and-go breakfast.
Nutrition
Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
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