Food Storage Fridays- Pumpkin-Cranberry Breakfast Cookies

Fall is approaching! Get pumped for the holidays, cozy sweaters, caramel apples, and plenty of pumpkin goodies! For our Food Storage Friday post this week, Alana has put together a recipe that will fill all your fall cravings and show you creative ways to use your food storage.
 

PUMPKIN-CRANBERRY BREAKFAST COOKIES

INGREDIENTS:

1 cup brown sugar

1 1/4 cups rolled oats

2 cups whole wheat flour 

(or 1 cup white & 1 cup whole wheat)

1 1/2 teaspoons baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon pumpkin pie spice

6 tablespoons applesauce (1 single-serving container)

6 tablespoons canned pumpkin puree

2 Tbsp. butter

1 egg

3/4 teaspoon vanilla extract

1/2 cup dried cranberries

DIRECTIONS: 

       

Preheat the oven to 350°F.

Place all ingredients in bowl, stir together until combined.

Drop golf ball sized balls onto non-stick baking sheet about 2 inches apart.

Flatten slightly with spatula sprayed with cooking spray.

Bake about 8 minutes for moist cookies and 10-12 minutes for dry cookies.

Makes about 2 dozen.

The best part is, it's so easy, even a kid can do it!