From what I gather you guys visit my blog & make my recipes because you are craving something a little out of the ordinary. I like to stir the pot & create new versions of classics. I love putting new ideas into your creative minds. These Cranberry Pumpkin Ricotta Cookies are no exception. Yes, I like to bring you goodies – but I also try for the most part to bring you health. Why? Why not.
These days I always have a few bags of fresh cranberries in the fridge. We love to have big batches cranberry sauce for dunking, dipping and eating alone as a snack. Little tart ruby red cranberries can be flavored in so many ways & sweetened to taste with any sweetener. My Cranberry Sauce with Pear & Pomegranatehas become a staple recipe. It was time to try these berries in cookies.
We have been cooking with a lot of ricotta cheese too, in both sweets and savories. I got really excited about it during Halloween with my Pumpkin Ricotta Stuffed French Toast. Now I always have a big tub of it in our fridge.
In baked goods it keeps things nice & moist and adds a cakey texture. These cookies have the texture of a muffin top & I believe it’s from the cheese. Ricotta is also nice as a light snack instead of greek yogurt(which we love too), with a small pour of maple syrup and a hint of cinnamon.
Pumpkin& all of the spices associated with it are delicious this time of year & we have not yet tired of them. Quite frankly I could munch on these flavors all year long. With high fiber oats & whole wheat pastry flour these cookies are the equivalent of a power bar.
Cranberry Pumpkin Ricotta Cookies
Makes about 24 – 2 inch cookies
- These cookies are great straight out of the oven, I like to re-heat ours in the toaster oven before serving when that option is available.
- I used canned pumpkin purée in this recipe. Food For My Family has a great Homemade Pumpkin Purée post.
- I used Coach’s Oats in this recipe, you can also use Old Fashioned Rolled Oats, not “quick cook oats.”
- Store cookies at room temperature in an airtight container & move to fridge after a few days.
1 cup Whole Wheat Pastry Flour + a few tablespoons
1 cup Old Fashioned Rolled Oats – or- 1 cup Coach’s Oats
1/2 teaspoon Cinnamon
1/2 teaspoon Pumpkin Pie Spice
1/2 teaspoon Salt
1 1/2 teaspoonsStevia Powderor to taste
1 cup unsweetened Pumpkin Purée
1 cup low fat Ricotta Cheese
1 large Egg whisked, room temperature
2 tablespoons melted unsalted Butter
1 teaspoon pure Vanilla Extract
1/2 cup Dried Cranberries + extra for topping
Preheat oven to 350˚F with the rack in the middle of oven. Prepare a baking sheet with parchment paper. Combine all dry ingredients (excluding cranberries) in a medium bowl. Combine all wet ingredients in a separate bowl.
Mix the wet and dry ingredients together to form cookie batter. Toss the dried cranberries with a few tablespoons of pastry flour & gently fold into the batter. Drop a spoonful of batter onto the cookie sheet & press cranberries into the tops if desired. *I used a 2 tablespoon coffee scoop to portion out the batter.
Bake for 10-12 minutes, until the cookies are golden brown. Let cookies cool for a few minutes & then transfer to cooling racks.
- Add chocolate chips, white chocolate or little bits of soft caramel for a sweeter treat.
- Use dried blueberries, brown or golden raisins, chopped dates, dice dried apricots instead of or with the cranberries.
- Add a handful of chopped toasted nuts. Peanuts, walnuts, cashews, pecans, macadamia, pistachio would all be great.
- Drizzle your favorite glaze over the tops of your cookies.
- Serve with ice cream or freshly whipped cream.
Cranberry Cookie Links