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Thanksgiving 4-Ingredient Pumpkin Cranberry Cookies
Katherine Kyle

Thanksgiving 4-Ingredient Pumpkin Cranberry Cookie Recipe

This Thanksgiving 4-ingredient pumpkin and cranberry cookie recipe is a real gem. It has only 4 ingredients, it’s impossibly easy to make, it’s gluten-free, dairy-free, vegan, and processed-sugar free, and not only do these cookies look incredible, they are absolutely delicious too!
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Prep Time 10 minutes
Cook Time 10 minutes
Servings: 12 Cookies
Course: Desserts
Cuisine: Snack
Ingredients Method

Ingredients
  

  • 3 cups rolled oats
  • 1 cup pure pumpkin puree from a can or homemade
  • ½ cup pure maple syrup
  • ¾ cup dried unsweetened cranberries
  • 1 teaspoon vanilla extract optional
  • Sometimes I also like to throw in ¼ cup of pumpkin seeds too for an extra crunch.

Method
 

  1. Preheat your oven to 350F/175C degrees and line a large cookie sheet with a piece of parchment paper.
  2. Grind 1 cup of the rolled oats in a food processor or a high-speed blender until the oats are a fine, flour-like texture.
  3. Transfer the oat flour to a large bowl and add in all the remaining ingredients. Mix with a spatula or a wooden spoon until everything is well-combined.
  4. Divide the mixture into 12 cookies and bake for 10-12 minutes, or until the cookies are set and lightly golden-brown.
  5. Allow to cool down to room temperature before serving. Enjoy!