Soft Pumpkin Oatmeal Cookies

Servings - approx. 42 cookies   Serving Size - 1 cookie   Points Plus per Serving - 2 Points+
Calories - 71.5,   Total Fat - 2.8g,   Carb. - 11.8g,   Protein - 1.3g,   Fiber - 0.9g


2 cups all purpose flour
1 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. pumpkin pie spice
1/2 tsp. salt
6 TBS unsalted butter, softened
1/4 cup granulated sugar
1/2 cup brown sugar, packed
1 1/2 cups pure pumpkin puree
1 large egg
1 tsp. pure vanilla extract
1 1/3 cup quick cooking oats
1/2 cup walnut halves, finely chopped
1/2 cup dried cranberries

  1. Heat oven to 350 degrees F.  Line cookie sheets with parchment or use a silpat.  
  2. In large bowl, combine the flour, baking soda, cinnamon, pumpkin pie spice, and salt.  Set aside.  
  3. In another large bowl, combine the butter and the sugars.  Mix with electric mixer until light and fluffy, about 5 minutes.  Add in the pumpkin, egg, and vanilla extract.  Beat for another minute to combine.
  4. Add the flour into the butter mixture and combine.  
  5. Stir in the oats, walnut halves and cranberries.
  6. Drop by heaping TBS onto prepared cookie sheets and shape with fingers how you want cookies to look.  Bake in oven for 14 - 16 minutes.  (Cookies will not spread out) 
  7. Cool for 2 minutes on cookie sheet and remove to wire rack to continue cooling completely.  
  8. Store covered. 
Adapted from Allrecipes