I always look forward to making a batch of pumpkin chocolate chip cookies every fall, but with the kids I was drawn to make something a bit healthier this year.
This pumpkin cranberry pepito cookie recipe is a kids’ kitchen recipe in that kids can help make the cookies, and will enjoy eating them as well!
These Pumpkin, Pepito, and Cranberry Cookies are a healthy fall recipe that everyone in the house will love, and the kids will love being able to say that they made them from start to finish in the Kids’ Kitchen!
You can make your own pumpkin puree from scratch, or use canned “Pure Pumpkin” — not pumpkin fie filling. (And if you want to sub out the pepito and cranberries for another healthy snack option, or even chocolate chips, these cookies still won’t be too naughty.)
The spice and molasses adds a nice depth to these healthy pumpkin cookies and helps serve as a bit of a substitute for the sugar, which I purposely kept low (and unprocessed) so I could feel good about the kids eating as many cookies as they wanted – even for breakfast!
Have the kids mix all of the wet and dry ingredients separately, and then incorporate them together. Cookies and cakes are great options when you have more than one kid in the kitchen, because you often need two bowls anyways.
We just used tablespoons (no fancy cookie droppers) to portion out the cookies, which might account for their rustic appearance. But they are fluffy and flavour-packed, so I don’t mind if they’re a bit less pretty than some of the other cookies that have come out of the Kids’ Kitchen.
- 1 1/2 cups whole wheat flour
- 1/2 teaspoon baking powder
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg, optional
- 1/4 teaspoon salt
- 1/3 cup coconut sugar (or brown sugar)
- 1 cup pumpkin puree
- 2 Tablespoons oil or butter
- 1 egg
- 1 teaspoon vanilla
- 1/2 cup dried cranberries (or other dried fruit)
- 1/2 cup pepitos
- 1 Tablespoon molasses, optional
- Preheat oven to 350F.
- Sift the dry ingredients into a large bowl, and set aside.
- Stir the puree and oil together, adding in the egg, vanilla, and molasses one a time, incorporating each ingredient fully before adding the next ingredient.
- Stir in the pepitos and cranberries, adjust the amount of mix-ins to your preferences.
- Portion out tablespoon mounds onto a silicone-lined baking sheet.
- Dust with a bit of cinnamon, if desired.
- Bake 10-12 minutes until cookies are set to touch.
Would you let your kids eat cookies for breakfast?
Make sure to pin this recipe for later, and check out our other Fall Recipes & Activities for Kids!