Cranberry Pumpkin Cake Cookies

Cranberry Pumpkin Cake Cookies

 

  • 6 tablespoons vegan butter, softened

  • 1/2 cup packed brown sugar

  • 1/4 cup sugar

  • 3/4 cup canned pumpkin

  • 1/4 teaspoon vanilla extract

  • 3/4 cup all-purpose flour

  • 1/2 cup quick-cooking oats

  • 1/4 cup whole wheat flour

  • 1/2 teaspoon baking soda

  • 1 tbs pumpkin pie spice

  • 1/8 teaspoon salt

  • 1/4 cup dried cranberries

  • 5 twisted honey wheat pretzel sticks, broken in half

  1. Preheat oven to 350.

  2. In a large bowl, cream the butter and sugars until light and fluffy.

  3. Beat in the pumpkin and vanilla.

  4. Combine the all-purpose flour, oats, whole wheat flour, baking soda, salt, and pumpkin pie spice. Gradually add to creamed mixture.

  5. Fold in cranberries.

  6. Drop by 1/4 cupfuls 2 inches apart onto a baking sheet coated with cooking spray.

  7. Bake at 350° for 20-22 minutes.

  8. Remove and insert half a pretzel stick into each cake to create a “stem”.

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