Day After Thanksgiving Cookies

Name: Day After Thanksgiving Cookies
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: about 6 dozen.
Ingredients: 1 cup butter, softened; 1 cup sugar; 1 cup packed brown sugar; 3/4 cup canned pumpkin pie filling; 1/2 cup whole-berry cranberry sauce; 1 large egg, room temperature; 2 teaspoons vanilla extract; 2-1/2 cups all-purpose flour; 1-1/2 cups quick-cooking oats; 2 teaspoons ground cinnamon; 1 teaspoon baking soda; 1/2 teaspoon salt; 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground cloves; 1 cup white baking chips; 1 cup semisweet chocolate chips

With your leftover cranberry sauce and pumpkin, bake some Thanksgiving cookies. I’ve used jellied and whole-berry cranberry sauce, and both are equally delicious. —Heather Bates, Athens, Maine

Ingredients

1 cup butter, softened
1 cup sugar
1 cup packed brown sugar
3/4 cup canned pumpkin pie filling
1/2 cup whole-berry cranberry sauce
1 large egg, room temperature
2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
1-1/2 cups quick-cooking oats
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup white baking chips
1 cup semisweet chocolate chips

Directions

In a large bowl, cream butter and sugars until light and fluffy. Beat in pie filling, cranberry sauce, egg and vanilla. In another bowl, whisk flour, oats, cinnamon, baking soda, salt, nutmeg and cloves; gradually beat into creamed mixture. Stir in chips. Refrigerate, covered, until firm, about 2 hours.
Preheat oven to 350°. Drop dough by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake until edges are golden brown, 15-18 minutes. Cool on pans 5 minutes; remove from pans to wire racks to cool completely.

Nutrition Facts

1 cookie: 98 calories, 4g fat (3g saturated fat), 10mg cholesterol, 63mg sodium, 15g carbohydrate (10g sugars, 1g fiber), 1g protein.

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Reviews

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Average Rating:

Lara

Nov 25, 2019

I joined just to leave this review. These cookies are awesome. I followed the recipe almost exactly except I added two eggs instead of one since mine were on the small side. I also tend to scoop my dough on the larger size, but baked them for 15-16 minutes. They turned out fluffier than the photo above shows, were moist and delicious. Everyone enjoyed them immensely. You taste the yummy pumpkin, then get a zing of cranberry and crunch of chocolate with the oats giving body to the cookie. This recipe is a keeper.
Deborah

Nov 24, 2019

These cookies were a hit! I love the "holiday" ingredients. No one ingredient was expensive, and everything was available at my local Target. There were a lot of ingredients, but mixing them was simple, so this wasn't a difficult recipe! Made the house smell fantastic -- the nutmeg scent stood out. And the cookies were delicious. Such a unique recipe, which makes it a great holiday gift. Because of the cookie's color, it was a little hard for me to tell when they were done. May want to test a few individually for the best bake time in your oven, before baking the whole batch.
Deborah

Nov 21, 2018

Could pumpkin pie filling be replaced with plain canned pumpkin and extra spices?