Pumpkin Cranberry Breakfast Cookie Recipes

PUMPKIN AND CRANBERRY BREAKFAST STRATA

Steps:

• Spray 9-inch square baking dish with cooking spray.
• Spread half of the bread in baking dish; top with half of the cranberries. Repeat.
• In large bowl, beat eggs, milk, pumpkin, orange peel, cinnamon, ginger, nutmeg, brown sugar, vanilla and salt with whisk until well blended; pour over mixture in pan. Spray sheet of foil with cooking spray; place sprayed side down over pan. Cover; refrigerate at least 4 hours but no longer than 24 hours.
• Heat oven to 325°F. Bake covered 30 minutes. Uncover; bake 30 to 40 minutes longer or until top is golden brown and knife inserted in center comes out clean. Serve warm topped with yogurt and maple syrup.

PUMPKIN-CRANBERRY BREAKFAST BAKE

Steps:

• Place bread cubes in a greased 13x9-in. baking dish; sprinkle with cranberries and walnuts. Whisk together next 11 ingredients until blended; pour over bread. Refrigerate, covered, overnight., Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake, uncovered, until puffed and golden, and a knife inserted in the center comes out clean, 30-35 minutes. Let stand 5-10 minutes before serving. Serve with syrup.

PUMPKIN CRANBERRY BREAKFAST COOKIE

Steps:

• Preheat the oven to 350°F.
• Place all ingredients in bowl, stir together until combined.
• Roll the cookies into golf ball sized balls with cooking oil sprayed hands.
• Place on cookie sheet (s) about 2 inches apart, giving them room to spread slightly.
• Spray tops with cooking oil, flip over with a cooking oil sprayed spatula, these are precautions so your cookies won't stick to the pan.
• Bake about 8 minutes for moist cookies and 10-12 for dry cookies.
• Store in Tupperware between layers of waxed paper.
• Great with a pumpkin pie latte!

VEGAN PUMPKIN CRANBERRY BREAKFAST COOKIES

Steps:

• Preheat the oven to 350°F.
• Place all ingredients in bowl, stir together until combined.
• Use 1/4 cup measuring cup to drop onto greased cookie sheet, 6 to a sheet.
• Spray the top of each cookie with non-stick spray. Flatten with your fingers to the desired size. These cookies do not spread.
• Bake 15 minutes.
• Store in an airtight container between layers of waxed paper.
• These freeze well, and can go straight from the freezer to the toaster.

CRANBERRY-PUMPKIN COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
• In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in vanilla, egg and pumpkin. Sift together the flour, baking powder, baking soda, salt and cinnamon; stir into mixture until well blended. Cut the cranberries in half and stir into mixture along with the orange zest and walnuts. Drop by teaspoonfuls onto cookie sheets.
• Bake for 10 to 12 minutes.

PUMPKIN CRANBERRY COOKIES

Steps:

• Preheat oven to 375°F.
• Cream together the butter and the sugars.
• Beat in the egg, pumpkin and vanilla.
• Mix dry ingredients together and then add to the wet ingredients and blend well.
• Stir in dried cranberries.
• Drop batter by rounded tablespoons onto a greased cookie sheet.
• Bake for 15-20 minutes or until golden brown.