Pumpkin-Oatmeal Cranberry Cookies
Published Aug 26, 2021
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These Pumpkin-Oatmeal Cranberry Cookies are simple drop cookies that are soft and chewy and boasting with pumpkin, oats, and cranberries.
Pumpkin-Oatmeal Cranberry Cookies
Ingredients
For the cookies:
- ¾ cup (120 g) brown rice flour
- ½ cup (64 g) tapioca starch
- ¼ cup (48 g) potato starch
- 2 teaspoons (5.2 g) ground cinnamon
- 1 teaspoon (5 g) baking soda
- ½ teaspoon (3 g) kosher or fine sea salt
- 1 teaspoon (3 g) xanthan gum
- 1 cup (2 sticks or 227 g) butter or dairy-free butter, plus more for greasing baking sheets
- 1 cup (200 g) packed brown sugar
- ½ cup (100 g) granulated sugar
- 1 cup (230 g) canned pumpkin
- 1 teaspoon (5 mL) pure vanilla extract
- 2½ cups (200 g) old-fashioned oats
- ¾ cup (112. 5 g) dried cranberries
For the icing:
- 2 cups (250 g) powdered sugar
- 2 teaspoons (4 g) pumpkin pie spice
- 4-6 tablespoons (60-90 mL) water
Instructions
- Preheat the oven to 350°F. Lightly grease baking sheets.
- Combine flour, starches, cinnamon, baking soda, salt, and xanthan gum in a medium bowl; set aside.
- In a large bowl, beat butter, brown sugar and granulated sugar until light and fluffy, about 2 minutes. Add pumpkin and vanilla extract and mix well. Add flour mixture and mix well. Stir in oats and cranberries.
- Using a small cookie scoop, drop dough 2 inches apart on prepared baking sheets. Bake for 14-16 minutes or until light brown. Cool on baking sheets for a few minutes; transfer to wire racks and let cool completely.
- To make the icing, whisk together all ingredients until smooth. If necessary, add more sugar to thicken or more water to thin the icing.
Nutrition
Calories: 117kcalCarbohydrates: 20gProtein: 1gFat: 4gSaturated Fat: 1gTrans Fat: 1gSodium: 80mgPotassium: 51mgFiber: 1gSugar: 13gVitamin A: 795IUVitamin C: 1mgCalcium: 10mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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