Healthy Pumpkin Cranberry Cookies

Preheat oven to 350ºF.

In a small bowl, combine flours, baking powder, baking soda, and spices.

In a separate bowl, beat together butter, pumpkin, egg, sugar, and vanilla. Add flour mixture and beat well. Stir in white chocolate and cranberries.

Using 1-tablespoon portions of batter, roll into a ball and roll in granulated sugar before placing on a greased baking sheet. If you find the dough to be too sticky, try adding a few drops of water to your hands every few minutes.

Bake for 9–10 minutes. Be sure not to over-bake or cookies will be a bit dry. These cookies stay fresh all week long in an airtight container.

Note: The pumpkin spice that I use is very mild. It’s not intense at all, which is why I always like to add the extra nutmeg and clove. If the pumpkin spice you use is fairly strong, you might consider leaving out the extra nutmeg and clove or reducing the pumpkin spice to 2 teaspoons. Totally up to you. It just depends on how strong you want those spices to be.