The Pioneer Woman Tasty Kitchen
4.50 Mitt(s) 2 Rating(s)2 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 5

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Description

A cookie made with the delicious combination of white chocolate and pumpkin studded with tart cranberries!

Ingredients

  • 1 cup All-purpose Or White Whole Wheat Flour
  • ¾ cups Quick Oats
  • ½ teaspoons Baking Soda
  • ½ teaspoons Salt
  • 1-½ teaspoon Cinnamon
  • ½ teaspoons Nutmeg
  • ¼ teaspoons Cloves
  • ¼ teaspoons Ginger
  • ¼ cups Butter, Softened
  • ¼ cups Plain Greek Yogurt
  • ½ cups Sugar Or Granulated Sugar Substitute
  • ½ cups Brown Sugar
  • 1  Egg
  • ½ cups Canned Pumpkin
  • 1 teaspoon Vanilla Extract
  • ⅓ cups White Chocolate Chips
  • ½ cups Dried Cranberries

Preparation

1. Preheat oven to 350 F. Spray 2 cookie sheets with non-stick cooking spray.
2. In a medium bowl, stir together flour, oats, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Set aside.
3. In the bowl of a stand mixer, add butter, yogurt, sugars and egg. Beat until creamy. Add in pumpkin and vanilla. Beat until well-combined.
4. Slowly add dry ingredients into the wet ingredients and beat until combined. Use a spoon or rubber spatula to stir in white chocolate chips and cranberries.
5. Drop cookie dough by heaping tablespoon onto prepared cookie sheets. Bake for 8-10 minutes or until edges start to turn light golden brown then remove cookie sheets from the oven.
6. Allow cookies to cool for two minutes on cookie sheet before transferring to a wire rack to finish cooling.
7. Store leftover cookies in an airtight container.

This recipe is adapted from My Baking Addiction.

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2 Reviews

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rinabeana on 9.18.2013

As the previous reviewer said, these flattened out a lot. They weren’t overdone, and turned out very cake-y, which made them difficult to handle without falling apart. However, the flavor combination was absolutely DELICIOUS!

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rachelhockey on 11.5.2012

I made these cookies last night and was a bit skeptical of the way they looked in the oven (they really flattened out). After 10 minutes of baking, they didn’t look done so I did another 2 minutes then took them out. Thankfully, they did taste very good but were just super flat, texture-wise. For the next batch, I let the dough cool in the fridge before scooping it onto the pan (about 20 minutes) and they turned out much better, with a bit more shape to the cookie. It was a surprisingly good flavor combination, too.

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