Ingredients
Equipment
Method
Prep and dry mix
- Preheat the oven to 350F and line baking sheets. Set the sheets aside so the cookies can go in as soon as the dough is ready.
- Combine rolled oats, whole wheat flour, almond flour, pumpkin pie spice, cinnamon, baking soda, and salt in one bowl. Mix until the spices and leavening are evenly distributed.
Make the wet mix
- Whisk pumpkin puree, maple syrup or honey, almond butter or peanut butter, egg, melted coconut oil, and vanilla until smooth. The mixture should look glossy and fully combined.
Assemble and shape
- Fold the wet ingredients into the dry ingredients. Mix just until no dry pockets remain.
- Fold in dried cranberries, pumpkin seeds, and dark chocolate chips. Stop mixing once the add-ins are evenly scattered throughout the dough.
- Scoop 2-tablespoon rounds of dough and flatten slightly on the lined baking sheets. Leave space between cookies so they have room to spread.
Bake and cool
- Bake at 350F for 12-14 minutes until the cookies are set. Look for edges that look firm while the centers finish setting as they cool.
- Cool the cookies on the pan for 5 minutes. Transfer to a rack (or serve once warm) so they finish setting without over-browning.
Notes
Pro tip: if the dough feels very sticky, let it rest 5 minutes at room temperature before scooping so the rounds hold their shape. Store cookies airtight in the fridge for up to 5 days or at room temperature for up to 2 days; freeze up to 2 months. For a lower-sugar swap, use an equal amount of maple syrup alternative sweetener intended for baking (or reduce to 1/4 cup and expect a slightly softer cookie).