Pumpkin Granola Cookies

I love making things with fresh pumpkin puree.  I actually have found that you can cook other fall squash like acorn squash or turban squash and use it just like pumpkin puree, too!  Kind of fun, and helpful if you're having a hard time finding the sweeter pie pumpkins.  (Plus, they tend to be available nearly year-round).   These cookies combine some of my favorite things - pumpkin, coconut, cranberries, and a touch of cinnamon!  I wanted something a little more granola-bar like, but that still had a large amount of pumpkin in the actual batter.  These are ideal! You could even shape them into little granola bar shapes, if you like! Enjoy!

Fresh Pumpkin granola cookies - filled with pumpkin, oats, coconut and cranberries. Yum! 

Pumpkin Granola Cookies
Makes ~36

In a large bowl, mix together dry ingredients:
1 1/4 cup oats (make sure they're GF if celiac or sensitive)
3/4 cup Kristin's Gluten-Free Flour Mix
1/8 - 1/4 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1 - 1 1/2 tsp cinnamon

In a large bowl or mixer, beat together:
1/4 cup butter, softened
1 cup pumpkin puree (homemade or 100% canned pumpkin)
1/3 - 1/2 cup brown sugar
1 egg
1 tsp vanilla

Add dry ingredients and mix, just until combined.

Add and mix in:
1/2 cup shredded unsweetened coconut
1/2 cup dried cranberries

Scoop 1 Tbsp scoops onto parchment-lined cookie sheets.  12 per sheet.  Flatten a bit with your palm (yes, it's a little sticky).

Scoop and flatten. They don't spread much, so you can put more than normal on a tray. 

 Bake at 350 F for 12-13 minutes, until cookies are just browned at the edges.  Let rest on the pan for 3-5 minutes before removing to a cooling rack.

Great warm or cooled.  Once cooled, these freeze perfectly - so you can make them in advance and have them for breakfast or snacks!  Enjoy!

Let them rest a few minutes on the tray before removing to your cooling rack.