Pumpkin Cranberry Oatmeal Cookies

These are soft, chewy, delicious, and addictive cookies loaded with flavors from pumpkin, cranberries, pecans. The oatmeal cookies are a perfect fall treat and are the best snack to dunk in milk and devour.

These cookies are easy to make too. Along with rolled oats, flour, butter, brown sugar, baking , vanilla, you need the following three amazing ingredients to make these delicious cookies. This recipe uses pumpkin pie spice, if you do not have these, add cinnamon, nutmeg, cloves to the flour mixture. This recipe also makes enough cookies to share with friends and families.

Pumpkin puree - Pumpkins are one of the best fall produce. They are also versatile to be used in dessert as well as savory recipes. Pumpkins are loaded with nutrients, and are loaded with Vitamin A. There are different varieties of pumpkins, each with a unique flavor. The sweet flesh of the orange ones are great in desserts like this Pumpkin Rabdi or Vegan Pumpkin Halwa, and here is a Halwa made with the yellow flesh pumpkin. I love to use pumpkins in savory recipes like Lumina Pumpkin Olan, Brown Butter Pumpkin Sage Pongal, Pumpkin Kootu, vegan pumpkin coconut cornbread. Pumpkin Puree is used in this recipe. Homemade or canned pumpkin puree can be used. Make sure to check that it is not pumpkin pie filling, pumpkin pie filling and puree are different.

Cranberries are tart gems with exploding flavors and are rich in antioxidants. They are also believed to help improve UTI and in the recent ion of certain types of cancers. It is a great idea to use these immune boosting berries in the diet when it is available fresh in season. The dried and sweetened cranberries are great to snack on, and add flavors to salads or baked goods. Cranberry Ginger Tea is one of my favorites to sip every fall.

Pecans are one of the healthiest nuts. They are rich in proteins, fiber, calcium, potassium, and magnesium. The fats in pecans are heart healthy too. Sometimes I use pecans as a meat substitute, like in this Vegan Mapo Tofu.

Pumpkin, cranberries, and pecan make a fantastic fall combination. This trio can make your breakfast or snack, the most delicious one. Just try these pumpkin cranberry pecan mini loaves. This would scream the flavors of fall in each bite. Just like these cookies! Made with oatmeal, these soft and chewy cookies are perfect for snacking and can also be a good breakfast. These are soft and chewy cookies ready in about 11-12 minutes. For a crunchier one, bake for a minute more.

Fall is an amazing season. Nature presents itself with beautiful colors which is a treat for the eyes. It is also the season of some tasty and amazing produce that are a treat to the taste buds. It is the season of pumpkins, cranberries, leafy veggies, and amazing fruits and nuts too! Using the seasonal produce to make delicious foods helps in keeping nourished and is also budget friendly.

Today is our final day of #cranberryweek. I had earlier shared Cranberry Pulipongal, which can either be a simple comforting meal or a holiday side too. Check at the bottom of the post for more delicious cranberry recipes from fellow bloggers. Welcome to #CranberryWeek where we celebrate all things cranberry! We have 11 bloggers sharing over 25 recipes this week. There are sweets, savories, and even a few beverages this week. Make sure to follow #CranberryWeek on social media to see all the delicious recipes we’re sharing this week. Thanks Christie for hosting this event.

Here are some delicious recipes from the blog that are made  with cranberries 

Roasted Cranberry Potatoes

Cranberry Rice

Vegan Cranberry Soy Spring Rolls

Vegan Cranberry Biriyani

Spicy Cranberry Soup/Cranberry Rasam

Vegan Almond Coconut and Cranberry Chutney

Hot and Sweet Cranberry Dates Chutney

Cranberry Jam

Ingredients

makes 72

All purpose flour - 2 cups

Rolled oats - 2 cups

Salt - 1/2 tsp

Butter - 2 sticks

Baking powder - 1 tsp

Baking soda -1 tsp

Pumpkin pie spice - 1 tsp

Vanilla -1.5 tbsp

Pumpkin puree - 3/4 cup

Flaxseed powder - 1tbsp

Milk - 1/4 cup

Brown sugar - 1.5 cups, packed

Sugar - 1/2 cup

Cranberries - 1 cup

Pecans - 3/4 cup

Method

Preheat the oven to 350 degrees F. Add milk to flaxseed powder and set aside for 10 minutes to gel.

Add the flour, rolled oats, salt, pumpkin pie spice, baking soda, baking powder to a bowl and mix. Set aside.

Cream the butter, sugar, and brown sugar. Beat until light and fluffy.

Add the flaxed egg, pumpkin puree, vanilla, and beat well.

Add the flour mixture in batches to make the cookie dough.

Fold in the dried cranberries and pecans.

With a cookie scoop, scoop equal portions of the cookie dough onto lined baking sheet. Bake for 11 minutes for soft cookie. For crunchy ones bake 1-2 minutes extra.

Remove from the oven, cool completely. Store in airtight container until use. Serve as such or with milk.

Friday’s Cranberry Recipes

• Cranberry Cheesecake Bars from Cheese Curd In Paradise
• Cranberry Cream Cheese Pinwheels from A Kitchen Hoor's Adventures
• Cranberry Pecan Biscotti from Hezzi-D's Books and Cooks
• Downton Abbey Christmas Champagne Cocktail from Art of Natural Living
• Pumpkin Cranberry Oatmeal Cookies from Magical Ingredients
• Shaved Brussels Sprouts Salad from Palatable Pastime