Prep Time: 20 min | Bake Time: 12-15 min | Makes: 12 medium cookies | Difficulty Level: ♦ ♦ – Beginner
the cookie dough
- 1½ cup flour – all purpose
- ¾ cup pumpkin puree
- ¾ cup brown sugar – light
- ½ cup peanut butter
- ¼ cup e.v.o. oil
- ½ cup cranberries – dry
- 1 tbsp molasses
- 1/2 tsp baking soda
- ½ tsp salt
- ½ tsp cinnamon
- ½ tsp ginger – powder
Making the cookie dough
In a medium bowl, whisk the pumpkin puree, oil, sugar, molasses, and peanut butter until thoroughly incorporated.
In a separate mixing bowl, combine the flour, salt, baking soda, and spices. With a spatula or wooden spoon, fold the wet mixture into the dry ingredients adding the cranberries. Mix to obtain a moist but solid cookie dough.
Preheat the oven to 350°F.
Drop the cookie dough on a clean cookie sheet using a large tablespoon, slightly flattening the top of the dough with the back of the spoon. The mix should make enough cookies to bake a batch of 12.
Place the cookie sheet in the preheated oven and bake for 12-15 minutes, depending on whether you prefer a dryer or doughier consistency.
Enjoy with a glass of cold oat milk or a cup of hot harvest blend tea.
EXTRAS AND TIPS
Note on the bake time: Bake for 12-13 minutes if you prefer your pumpkin cookies on the doughier side, while for 15-16 minutes if you like them drier. These chunky cookies are meant to be a cross between a scone and a cookie, on the fluffy and doughy side.
What kind of peanut butter should you use? This also depends on your taste. I use an unsweetened, natural, crunchy peanut butter, because I actually enjoy the flavor of peanut butter and dislike the sweetened, dessert-like varieties. Here’s what I use if you’re interested in giving this peanut butter a shot.
