Here’s a recipe I found from Whole Foods that would pair perfectly with a relaxing evening and a glass of almond milk. As always, my tagline remains – everything in moderation.

Pumpkin-Cranberry Oatmeal Cookies

Ingredients – makes 3 dozen cookies

  • 2 cups old-fashioned rolled oats
  • 1 cup whole wheat pastry flour
  • 1 tbsp pumpkin pie spice
  • 1 tsp baking powder
  • ½ tsp sea salt
  • 10 tbsp unsalted butter, softened
  • 2/3 cup packed brown sugar
  • 1 ½ cups canned pumpkin puree
  • 2 large eggs
  • 1 tsp pure vanilla extract
  • 1 ½ cups dried cranberries


  • Preheat oven to 375°F.
  • Line 2 baking sheets with parchment paper.
  • In a medium bowl, stir together oats, flour, pumpkin pie spice, baking powder and salt.
  • In a separate bowl, use an electric mixer to beat butter and sugar until light and fluffy. (About 3 minutes).
  • Add pumpkin, eggs and vanilla, and beat until combined.
  • Stir in flour mixture until just combined.
  • Then fold in cranberries.
  • Drop cookies by heaping tablespoon onto prepared baking sheets and gently press with fingers to flatten into discs (note that cookies will not spread while baking).
  • Bake about 24 minutes or until lightly browned.
  • If baking 2 sheets at a time, rotate sheets halfway through baking.
  • Transfer to wire rack to cool.
  • Store cookies in an airtight container



Per serving (1 cookie):

  • 100 calories (35 from fat)
  • 4g total fat
  • 14g total carbohydrate (1g dietary fiber, 8g sugar)
  • 2g protein

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