Pumpkorn Granola Cookies
Discover the perfect harmony of fall flavors and wholesome textures with these Pumpkorn Granola Cookies! Packed with pure pumpkin puree, spiced with cinnamon and nutmeg, and infused with the hearty crunch of granola and pumpkin seeds, these cookies are a delightful twist on traditional pumpkin desserts. A touch of optional dark chocolate chips adds a hint of indulgence, making them ideal for cozy evenings, snack breaks, or festive gatherings. Ready in under 30 minutes, these soft and chewy cookies are easy to make and brimming with warm, autumnal goodness. Plus, they’re perfect for meal prep, staying fresh for days or easily stored in the freezer. Treat yourself to these irresistible pumpkin spice granola cookies today!
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Recipe Information
Ingredients
- 115 grams unsalted butter
- 100 grams light brown sugar
- 50 grams granulated sugar
- 1 large eggs
- 2 teaspoons vanilla extract
- 120 grams pure pumpkin puree
- 150 grams all-purpose flour
- 0.5 teaspoons baking soda
- 1 teaspoons ground cinnamon
- 0.25 teaspoons ground nutmeg
- 0.5 teaspoons salt
- 180 grams granola
- 50 grams pumpkin seeds (pepitas)
- 100 grams dark chocolate chips (optional)
Instructions
Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper.
In a medium-sized mixing bowl, combine the flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
In another large mixing bowl, cream together the butter, light brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes using an electric mixer.
Add the egg to the butter-sugar mixture and mix until fully incorporated. Then, mix in the vanilla extract and pumpkin puree until smooth.
Gradually add the dry ingredients to the wet ingredients, mixing just until no streaks of flour remain.
Fold in the granola, pumpkin seeds, and chocolate chips (if using) with a spatula, ensuring even distribution throughout the dough.
Using a tablespoon or cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly browned. The centers should look set but still soft.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
Nutrition Facts
Calories |
206 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.9 g | 13% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 24 mg | 8% | |
| Sodium | 112 mg | 5% | |
| Total Carbohydrate | 27.8 g | 10% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 13.9 g | ||
| Protein | 3.5 g | 7% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 19 mg | 1% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 112 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
