Pumpkin Jumble Cookies with Chocolate, Oatmeal, and Cranberries

I love cookies. Super serious love. Like don't-leave-me-on-a-desert-island-without-some-cookies love.
One of my fondest baking memories growing up was coming home from school and making chocolate chip cookies with my mom.
I admit, sometimes I feel kind of motherly about my cookies. Overprotective....like I gotta shield them from others in the house (namely husband).  
Late night cookie-making happens at our house. Yes. It does.
I am loving pumpkin recipes right now and these pumpkin jumble cookies turned out amazing. Especially right out of the oven....warm, gooey, pumpkiny, with a crunch of turbinado on the top. Oh mama!

These might be your new favorite cookie! 

Pumpkin Jumble Cookies with Chocolate, Oatmeal, and Cranberries
Makes about 2 dozen

adapted from Eating Bird Food

½ cup spelt flour 
½ cup white whole wheat flour
½ cup old fashioned oats
¼ teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon sea salt
1 teaspoon apple pie spice
¾ cup organic pumpkin puree 

1 cup turbinado sugar, plus additional for sprinkling
¼ cup extra virgin coconut oil
½ Tablespoon ground flax seed
1 teaspoon vanilla extract

2 Tablespoons unsweetened almond milk
¼ cup dark chocolate chips 

¼ cup white chocolate chips
¼ cup dried cranberries

Preheat oven to 350° F.
Stir together dry ingredients (flours, oats, cinnamon, baking soda, sea salt, and apple pie spice) in a mixing bowl.
Mix together wet ingredients (pumpkin, sugar, coconut oil, vanilla, almond milk, and flax seed) in a separate mixing bowl. Combine wet and dry ingredients. Stir in dark chocolate chips, white chocolate chips, and cranberries. Mix well.
Drop rounded tablespoons onto a cookie sheet lined with parchment paper, about 1 inch apart. Press cookie dough lightly with your fingers. Sprinkle cookies with additional turbinado sugar. Bake for about 15 minutes. Move cookies to a wire rack and cool completely before eating or transferring to a storage container for later consumption.

{Happily Edible Tip} - Pumpkin has a tendency to make cookies soft. So know going in that these cookies aren't the crispy, crunchy type. The oatmeal adds some chewy texture and honestly, they are so freakin' good!
*Leave out one of the chocolates and cranberries, to reduce sugars.
*Use vegan chocolate to keep recipe vegan.
*Don't have coconut oil? Use butter.
*Don't have spelt flour? Use all white whole wheat. 


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