Pumpkin Cranberry Oat Cookies

Remember yesterday, when I told you about my new flour from King Arthur Flour? Well, here’s a recipe for some healthy, fall cookies, using more of my new favorite flour company’s goods! I used the white whole wheat flour for these cookies, giving them the heartiness of a whole wheat cookie but with the light mellow flavor of a white flour (but feel free to substitute all purpose gluten-free flour for a g-free cookie!). I also used whole flax seeds and their milled counterpart for nuttiness and a nutrient packed cookie.

I promise, though, this cookie does not taste that healthy! My mom tried one and immediately put two more in her hands, and asked me how much butter was in them because they tasted indulgent! When I told her (only ¼ cup in the entire batch!) she was shocked! I love when that happens.

I’m going to go all “quick lecture” on you, so please bear with me (enjoy pretty cookie pictures too). Remember when I went to that KAFbaking demo a few months ago? I learned how to make “the perfect pie crust”…though I’ve still never made one… Anyways, the people at the demo were SO nice. I couldn’t believe how friendly they were! Ever since then, I’ve been obsessed with KAF. I’ve ordered many products from them and I’ve even talked to the friendliest customer service reps on the telephone (a rarity, I know).

So, when I got the opportunity to sample their flour “officially” (even though I’ve used some of their flour before!), I was so ecstatic. I like to be in the company of good people and positive businesses. Baking is a happy thing, so why not have every step of the process be enjoyable?

This company is amazing and you have to check out all that they offer. Besides the amazing array of products (espresso chips, cinnamon, sanding sugars, Princess Cake flavoring, baking dishes, cookie scoops…yes people, Princess Cake flavoring!), they have a baking hotline! Yes, a hotline! You just call them sobbing, mid-crisis, and ask them to make it all better, and voila! you have a beautiful baked good at the end! Tah-dah!

They are employee owned, and totally committed to quality. They have tons of videos and recipes full of baking tips and a wide variety of flours. Anybody could be a pro-baker by Christmas (dessert’s on you!). 

AND they have a brand new headquarters that I’m dying to visit!! 

Plus, they have a bunch of gluten-free flours and mixes too! Even gluten-free muffin and pizza mixes…fail proof! How amazing, right?

You can see why I’m so amped up about King Arthur Flour. Next time you see their flour on the shelf, you should reach for it first. I promise, you’ll be shocked at how good of a choice it is.

Back to the cookies? These just scream fall! You can’t top pumpkin AND cranberries! I promise, you just can’t go wrong here!

¼ cup butter, room temperature

½ cup pumpkin puree (not pie filling)

1/3 cup brown sugar

¼ cup sugar (I used raw sugar)

½ tsp. cinnamon

1 tsp. vanilla extract

1 egg

1 cup white whole wheat flour (King Arthur Flour)

1 1/3 cups old fashioned oats

¼ cup flax seeds (King Arthur Flour)

¼ cup flaxseed meal (King Arthur Flour)

½ tsp. baking soda

½ tsp. coarse salt

1/3 cup dried cranberries

Note: You won’t preheat your oven until after you make your dough with this cookie. Letting the dough sit for 20 minutes or so allows the oats to soften and the flax to bind the dough.

~In the bowl of your mixer, combine the butter, pumpkin, brown sugar, and sugar. Mix on medium speed for 2-3 minutes, until creamy and fluffy. Then, add the cinnamon, vanilla extract, and the egg; beat until completely incorporated.

~Turn off your mixer. Add the flour, oats, flax, flaxseed meal, baking soda, and salt. Turn your mixer on low and let it slowly start to mix; then turn the speed up until the dough pulls completely together. Finally, add the cranberries and mix until they are evenly distributed.

~Preheat your oven. Line your baking sheets with parchment paper or silicone mats. Use a teaspoon cookie scoop (or whatever size you wish) to scoop the dough into even balls on the cookie sheets (I fit 15 cookies per sheet, evenly spaced). Wet your fingers and press each dough ball to flatten slightly. Bake for 12-15 minutes, or until a deep golden color (to be sure they are done, use a spatula to carefully lift a cookie and check that the bottom is a golden color). Share and enjoy!

*Note: I was not compensated in any way by King Arthur Flour, I truly just love them this much! They sent me flours and flax to play around with and judge all on my own. All of the opinions are totally mine.