This fall dessert recipe for Pumpkin Butter and Cranberry Cookies is healthy enough to eat for breakfast. These cookies are flourless and contain no butter or oil.

Happy Halloween! We have had the best weather this fall, with warmer than average weekend temps and no hard freeze {yet}. That’s going to continue today for Halloween, with temperatures in the low 60s. Our neighborhood is super popular for trick-or-treating so I’m afraid we are going to run out of candy even earlier this year with the warm weather. Hopefully 1,000 pieces will be enough?!

Before I open any of these bags, I’m going to make sure I have plenty of healthy snacks available. Like these Pumpkin Butter and Cranberry Cookies.

When my mom visited last month, she brought me a jar of pumpkin butter. I’ve tried pumpkin butter before but not for a few years, and I always forget about it in favor of apple butter. No more – pumpkin butter is sooo good! I have been adding it to my oatmeal in the morning and I thought using it in cookies would be even better.

I was right – pumpkin butter in cookies works really well. I made this pumpkin dessert flourless by using almond flour and a small amount of old fashioned oats.

I also left out the sugar because pumpkin butter is already sweetened. This created a very lightly sweet cookie that you can feel good about eating for breakfast. However, if you like a little more sweetness I recommend adding 1/4 cup of brown sugar to this recipe.

I love the sweet bite that comes from dried cranberries too. These cookies would also be tasty with dried cherries or even chocolate chips.

Enjoy these Pumpkin Butter and Cranberry Cookies and have a great last day of October!

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Pumpkin Butter and Cranberry Cookies

A healthier cookie recipe made with pumpkin butter.

Course Dessert

Keyword cookies, dessert, pumpkin

Prep Time 10 minutes

Cook Time 12 minutes

Total Time 22 minutes

Servings 12 cookies

Ingredients

• 1 cup almond flour
• 1/4 cup old-fashioned oats
• 1/2 cup pumpkin butter
• 1/2 cup dried cranberries
• 1/4 cup brown sugar {optional}
• 1 egg
• 1 tsp vanilla extract
• 1 tsp pumpkin pie spice
• 1 tsp baking soda
• 1/4 tsp salt

Instructions

1. Preheat the oven to 350 degrees.

2. Mix the wet ingredients - egg, pumpkin butter, and vanilla extract.

3. Mix the dry ingredients in a separate bowl - almond flour, oats, pumpkin pie spice, baking soda, and salt.

4. Add the dry ingredients to the wet and mix until just combined. Fold in the dried cranberries.

5. Use a medium cookie scoop to place cookies on a baking sheet covered with parchment paper. Lightly press each cookie with a fork to flatten.

6. Bake for ~12 to 14 minutes, or until light brown on the bottom.

Last year’s Halloween post: Chocolate Pumpkin Energy Bites