Pumpkin Dark Chocolate Cranberry Cookies

Name: Pumpkin Dark Chocolate Cranberry Cookies
Prep time: 20 s
Cook time: 14 s
Total time: 34 s
Yield: 24
Ingredients: 2 cups all-purpose flour; 1 1/3 cups quick or old-fashioned oats; 1 teaspoon baking soda; 2 teaspoons pumpkin pie spice; 1/2 teaspoon salt; 1 cup (2 sticks) unsalted buttersoftened; 1 cup packed light brown sugar; 1 cup granulated sugar; 1 cup LIBBY'S® 100% Pure Pumpkin; 1 large egg; 2 teaspoons vanilla extract; 3/4 cup chopped pecans; 3/4 cup dried cranberries; 1 cup NESTLÉ® TOLL HOUSE® Dark Chocolate Morsels

NESTLÉ® TOLL HOUSE®

Level

Easy

Prep

20 min

Cook

14 min

Servings

24 cookies

A perfect combination of sweet cranberries, pure pumpkin and creamy dark chocolate make these Pumpkin Dark Chocolate Cranberry Cookies from Jamie Lothridge of MyBakingAddiction a go-to treat to enjoy anytime!

Key Ingredients

100% PURE PUMPKIN

LIBBY'S® 100% Pure Pumpkin

Making one pie? Use our 15oz

A package of dark chocolate morsels with a maroon label and a melty chocolate chip cookie.

Morsels and Baking Ingredients

NESTLÉ® TOLL HOUSE® Dark Chocolate Morsels

10 oz.

Ingredients

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2 cups all-purpose flour
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1 1/3 cups quick or old-fashioned oats
●
1 teaspoon baking soda
●
2 teaspoons pumpkin pie spice
●
1/2 teaspoon salt
●
1 cup (2 sticks) unsalted butter, softened
●
1 cup packed light brown sugar
●
1 cup granulated sugar
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1 cup LIBBY'S® 100% Pure Pumpkin
●
1 large egg
●
2 teaspoons vanilla extract
●
3/4 cup chopped pecans
●
3/4 cup dried cranberries
●

1 cup NESTLÉ® TOLL HOUSE® Dark Chocolate Morsels

Make It

Step 1

Preheat oven to 350° F. Line 3 baking sheets with parchment paper.

Step 2

Combine flour, oats, baking soda, pumpkin pie spice and salt in medium bowl.

Step 3

Beat butter, brown sugar and granulated sugar in large mixer bowl until light and fluffy. Add pumpkin, egg and vanilla extract; mix well.

Step 4

Add flour mixture; mix well. Stir in pecans, dried cranberries and dark chocolate morsels.

Step 5

Use a large cookie scoop (3 tablespoons) to drop approximately 8 scoops of dough per prepared baking sheets.

Step 6

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.