Enjoy these delightful pumpkin cranberry oatmeal cookies, perfect for a healthy and delicious snack.
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Using parchment paper prevents sticking and makes cleanup easier.
In a mixing bowl, combine the brown sugar, rolled oats, whole wheat flour, baking soda, baking powder, salt, and pumpkin pie spice.
Mix the dry ingredients thoroughly to ensure even distribution of the leavening agents.
Add the applesauce, pumpkin puree, and vanilla extract to the dry ingredients and mix until a dough forms.
If the dough feels too sticky, let it rest for a few minutes to hydrate the oats.
Fold in the dried cranberries until evenly distributed.
Ensure the cranberries are evenly mixed to get a burst of flavor in every bite.
Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Using a cookie scoop can help ensure uniform cookie sizes.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
Avoid overbaking to keep the cookies soft and chewy.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Cooling on the baking sheet helps the cookies set and prevents them from breaking.
