PUMPKIN-QUINOA OATMEAL COOKIES

Pumpkin-Quinoa Oatmeal Cookies image

Provided by Food Network Kitchen

Categories dessert

Time 1h

Yield About 30 cookies

Number Of Ingredients 14

Cooking spray
1 1/2 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1 1/4 teaspoons baking powder
1 teaspoon salt
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
1 1/4 cups packed light brown sugar
1 large egg, at room temperature
1 15-ounce can pure pumpkin puree
2 teaspoons pure vanilla extract
2 1/2 cups rolled oats
1 cup salted roasted pepitas
1 cup dried cranberries
3/4 cup quinoa (uncooked)

Steps:

Preheat the oven to 350˚ F. Lightly coat 2 baking sheets with cooking spray. Whisk the flour, cinnamon, baking powder and salt in a medium bowl.
Beat the butter and brown sugar in a large bowl with a mixer on medium speed until fluffy and pale, about 3 minutes. Beat in the egg, pumpkin and vanilla, scraping down the bowl occasionally, until combined. Reduce the mixer speed to low; add the flour mixture and beat until just combined. Add the oats, pepitas, cranberries and quinoa and beat on low speed until combined.
Scoop 2-inch balls of dough (about 3 tablespoons each) and arrange 2 inches apart on the baking sheets. Coat the bottom of a drinking glass with cooking spray and gently flatten the cookies to a 1/2-inch thickness (about 2 1/2 inches in diameter).
Bake until the cookies are dry on top and crisp around the edges, 14 to 16 minutes. Let cool 5 minutes on the pans, then transfer to a rack to cool completely.