soft pumpkin cookies with cranberries

You will fall in love with these scrumptious, soft pumpkin cookies with cranberries. Enjoy a buttery, pumpkin cookies with warm autumn spices. The cranberries add extra sweetness and texture to these delectable cookies (feel free to substitute raisins).

This is the type of cookie that tastes absolutely amazing and I can keep them in my kitchen without bingeing. The almond flour and low carb sweetener does not have the same affect as cookies that use white flour and sugar. It’s such a nice feeling to know I can thoroughly enjoy one or two without going bananas.

It’s so critical to know what your triggers are. There are certain foods that I simply can’t keep in the house. Let’s take Oreos which is classic example of a cookie I’d eat until I was sick (only to go back a couple hours later for more). Those suckers would be calling my name from the pantry all day long.

By the way, it’s not like I will never eat an Oreo. I just don’t want easy access to them! If I eat one, then I am off to the races. Then, on top of the binge, I would beat myself up for days afterwards. I would focus on how little control I have with food and how others seem to have so much more will power and strength when it comes to sweets.
No, thank you.
I’ll stick to my killer pumpkin cookies!

how to make pumpkin cookies

To start, add softened butter to your mixer and beat for 1 minute. Then add the sweetener (I used Swerve Brown). Once you add the sweetener, beat it for 8 minutes so the butter/ sweetener combo is light and fluffy.

I like to use Swerve Brown because it bakes as well as coconut sugar or brown sugar PLUS it doesn’t have calories or an aftertaste.

After you’ve beaten the butter and Swerve, add the pumpkin and egg. Mix until combined (batter may look broken but it’s fine).

Finally, add the remaining dry ingredients to the mixer. Beat until everything is well combined. Fold in the craisins. You can substitute raisins, dark chocolate chips or walnuts if you like!

Place batter in the fridge for 30-60 minutes if you can. This will help them from spreading too much when cooking.

After the batter has been chilled, spoon onto cookie sheets and bake for 13-15 minutes (until edges are golden brown). This recipe makes about 26 cookies.

If you like these soft pumpkin cookies, check out my healthy pumpkin bars with cream cheese frosting or cinnamon apple cake {low carb}.

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