Pumpkin Cranberry Breakfast Cookie Recipes

CRANBERRY-PUMPKIN COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
• In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in vanilla, egg and pumpkin. Sift together the flour, baking powder, baking soda, salt and cinnamon; stir into mixture until well blended. Cut the cranberries in half and stir into mixture along with the orange zest and walnuts. Drop by teaspoonfuls onto cookie sheets.
• Bake for 10 to 12 minutes.

PUMPKIN AND CRANBERRY BREAKFAST STRATA

Steps:

• Spray 9-inch square baking dish with cooking spray.
• Spread half of the bread in baking dish; top with half of the cranberries. Repeat.
• In large bowl, beat eggs, milk, pumpkin, orange peel, cinnamon, ginger, nutmeg, brown sugar, vanilla and salt with whisk until well blended; pour over mixture in pan. Spray sheet of foil with cooking spray; place sprayed side down over pan. Cover; refrigerate at least 4 hours but no longer than 24 hours.
• Heat oven to 325°F. Bake covered 30 minutes. Uncover; bake 30 to 40 minutes longer or until top is golden brown and knife inserted in center comes out clean. Serve warm topped with yogurt and maple syrup.

PUMPKIN CRANBERRY COOKIES

Steps:

• Heat oven to 350°F. Line cookie sheets with parchment paper or lightly grease; set aside.
• Combine sugar and butter in bowl; beat at medium speed until creamy. Add pumpkin, egg and vanilla; continue beating until well mixed.
• Combine flour, baking powder, baking soda, cinnamon and salt in bowl. Add flour mixture to sugar mixture; beat at low speed until well mixed. Stir in cranberries, walnuts and orange zest.
• Drop dough by teaspoonfuls onto prepared cookie sheets. Bake 11-13 minutes or until golden brown around edges. Cool 1 minute on cookie sheet; remove to cooling rack. Cool completely.
• Combine powdered sugar and enough orange juice in bowl for desired drizzling consistency. Drizzle glaze over cookies.

PUMPKIN CRANBERRY BREAKFAST COOKIE

Steps:

• Preheat the oven to 350°F.
• Place all ingredients in bowl, stir together until combined.
• Roll the cookies into golf ball sized balls with cooking oil sprayed hands.
• Place on cookie sheet (s) about 2 inches apart, giving them room to spread slightly.
• Spray tops with cooking oil, flip over with a cooking oil sprayed spatula, these are precautions so your cookies won't stick to the pan.
• Bake about 8 minutes for moist cookies and 10-12 for dry cookies.
• Store in Tupperware between layers of waxed paper.
• Great with a pumpkin pie latte!

VEGAN PUMPKIN CRANBERRY BREAKFAST COOKIES

Steps:

• Preheat the oven to 350°F.
• Place all ingredients in bowl, stir together until combined.
• Use 1/4 cup measuring cup to drop onto greased cookie sheet, 6 to a sheet.
• Spray the top of each cookie with non-stick spray. Flatten with your fingers to the desired size. These cookies do not spread.
• Bake 15 minutes.
• Store in an airtight container between layers of waxed paper.
• These freeze well, and can go straight from the freezer to the toaster.

CRANBERRY PUMPKIN COOKIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in the pumpkin, egg and vanilla. Combine the all-purpose flour, oats, whole wheat flour, baking soda, ginger, cinnamon, salt, nutmeg and allspice; gradually add to creamed mixture. Fold in cranberries. , Drop by 1/4 cupfuls 2 in. apart onto a baking sheet coated with cooking spray. Bake at 350° for 20-22 minutes or until lightly browned. Remove to wire racks to cool.

PUMPKIN-CRANBERRY BREAKFAST BAKE

Steps:

• Place bread cubes in a greased 13x9-in. baking dish; sprinkle with cranberries and walnuts. Whisk together next 11 ingredients until blended; pour over bread. Refrigerate, covered, overnight., Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake, uncovered, until puffed and golden, and a knife inserted in the center comes out clean, 30-35 minutes. Let stand 5-10 minutes before serving. Serve with syrup.