Pumpkin Dark Chocolate Cranberry Cookies

Name: Pumpkin Dark Chocolate Cranberry Cookies
Prep time: 20 min
Cook time: 14 min
Total time: 34 min
Yield: 24 cookies
Ingredients: 2 cups all-purpose flour; 1 ⅓ cups quick or old-fashioned oats; 1 teaspoon baking soda; 2 teaspoons pumpkin pie spice; ½ teaspoon salt; 1 cup 2 sticks unsalted butter, softened; 1 cup packed light brown sugar; 1 cup granulated sugar; 1 cup LIBBY'S® 100% Pure Pumpkin; 1 large egg; 2 teaspoons vanilla extract; ¾ cup Chopped Pecans; ¾ cup dried cranberries; 1 cup NESTLÉ® TOLL HOUSE® Dark Chocolate Morsels

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Prep Time
20 mins
Cook Time
20 mins
Total Time
34 mins
Servings
24 cookies
Course
Baked Goods

Pumpkin Dark Chocolate Cranberry Cookies

Iris Warren

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Pumpkin Dark Chocolate Cranberry Cookies made with pumpkin, tart dried cranberries, and delicious dark chocolate chips. Meet your new favorite fall cookie!

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Ingredients

Servings

2 cups  all-purpose flour
1 ⅓ cups  quick or old-fashioned oats
1 teaspoon  baking soda
2 teaspoons  pumpkin pie spice
½ teaspoon  salt
1 cup 2 sticks unsalted butter, softened
1 cup  packed light brown sugar
1 cup  granulated sugar
1 cup  LIBBY'S® 100% Pure Pumpkin
1  large egg
2 teaspoons  vanilla extract
¾ cup  Chopped Pecans
¾ cup  dried cranberries
1 cup NESTLÉ® TOLL HOUSE® Dark Chocolate Morsels

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Instructions

PREHEAT oven to 350° F. Line baking sheets with parchment paper.
COMBINE flour, oats, baking soda, pumpkin pie spice and salt in medium bowl.
BEAT butter, brown sugar and granulated sugar in large mixer bowl until light and fluffy. Add pumpkin, egg, and vanilla extract; mix well.
ADD flour mixture; mix well. Stir in pecans, dried cranberries and dark chocolate morsels.
USE a large cookie scoop (3 tablespoons) to drop dough onto prepared baking sheets.
BAKE for 14 to 16 minutes or until cookies are firm and lightly browned. Cool on baking sheets for 5 minutes; remove to wire racks to cool completely.