Ingredients

The following ingredients have 24 Servings
  • 1/2 cup butter (melted (8 tablespoons/1 stick))
  • 1/2 cup maple syrup
  • 1 egg
  • 1/2 cup pumpkin puree (canned or homemade)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 teaspoon fine grain salt
  • 3/4 cup old-fashioned oats
  • 1 cup whole wheat flour
  • 1 cup chocolate chunks ((or chips, dark chocolate or semi sweet))
  • 1 cup dried cranberries

Instruction

  • Preheat your oven to 350 degrees F and line a baking sheet (or two) with a silicone baking mat or parchment paper.
  • In a medium or large bowl, whisk together the melted butter (1/2 cup - I like to melt it right in the bowl to save on dishes), maple syrup (1/2 cup), 1 egg, pumpkin puree (1/2 cup), and vanilla extract (1/2 teaspoon).
  • Add the baking soda (1/2 teaspoon), cinnamon (1 teaspoon), pumpkin pie spice (1/2 teaspoon), and salt (1/4 teaspoon). Whisk together until well combined.
  • Add the oats (3/4 cup) and the whole wheat flour (1 cup) and stir with a wooden spoon until just combined.
  • Fold in the chocolate chunks (1 cup) and the dried cranberries (1 cup) with a wooden spoon.
  • Drop by rounded spoonful on prepared baking sheet(s). Optional: add more chocolate chunks and dried cranberries to the tops of the cookies before baking. Bake for 15 minutes at 350 degrees F. Allow to cool for 3-5 minutes on the baking sheet, then transfer to a wire rack to cool.