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Pumpkin Spice Breakfast Cookies
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Prep Time:
30 minutes
Total Time:
55 minutes
Irresistible pumpkin cookies from the Betty Crocker Cookie Book (2019) - a delicious breakfast treat for fall lovers.
Ingredients:
  • 3/4 cup chopped walnuts
  • 1 cup butter, softened
  • 1 cup granulated sugar
  • 1/2 cup firmly packed brown sugar
  • 1 cup canned pumpkin (from an 15-oz can; not pumpkin pie mix)
  • 1/4 cup pure maple or maple-flavored syrup
  • 1 2/3 cups Gold Medal™ all-purpose flour
  • 2 teaspoons pumpkin pie spice
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 2 cups old-fashioned or quick-cooking oats
  • 1 cup sweetened dried cranberries
  • 1/2 cup raw unsalted hulled pumpkin seeds (pepitas)
Instructions:
  • Preheat the oven to 350°F and grease the cookie sheets with shortening or cooking spray. Finely chop 1/2 cup of walnuts; reserve 1/4 cup of chopped walnuts and 1/2 cup of finely chopped walnuts separately.
  • In a large bowl, cream together butter, granulated sugar, and brown sugar until smooth using an electric mixer. Stir in pumpkin and maple syrup until well combined. Add flour, pumpkin pie spice, cinnamon, baking soda, and salt, mixing until fully incorporated. Fold in oats, cranberries, pumpkin seeds, and 1/2 cup chopped walnuts.
  • Spoon 1/4-cupfuls of batter onto cookie sheets, spacing them 2 inches apart. Use a metal spatula to shape each cookie into a 3-inch round. Sprinkle each cookie with approximately 1 1/2 teaspoons of the reserved chopped walnuts.
  • Bake for 15-17 minutes until edges are set. Let cool on the cookie sheets for 5 minutes, then transfer to cooling racks. Cool completely for about 30 minutes.

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