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Pumpkin Crazin’ Cookies

Pumpkin Crazin’ Cookies

degree-icon Easy
time-icon 10 minutes
time-icon 25 minutes
time-icon N/A
time-icon 50 cookies
time-icon 1-2 cookies
diet-icon N/A
degree-icon Easy
time-icon 10 minutes
oven-icon 25 minutes
snow-icon N/A
plate-icon 50 cookies
dish-icon 1-2 cookies
diet-icon N/A

Recipe Box

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Pumpkin Cookies
  • ½ cup MagicalButter Coconut Oil
  • 12 ounces MagicalButter white chocolate
  • 1 cup pumpkin purée
  • 1 cup all-purpose flour
  • ¾ cup sugar
  • ⅔ cup old-fashioned oats
  • ½ cup dried cranberries (such as Craisins)
  • 1 tablespoon ground cinnamon
  • 1 teaspoon pure maple syrup
  • 1 teaspoon vanilla extract
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon fine salt
  • ¼ teaspoon ground allspice
  • ⅛-¼ teaspoon cayenne powder

How To

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Pumpkin Cookies
  • Preheat your oven to 325°F.
  • Line 2 large baking sheets with parchment paper.
  • In a medium-sized mixing bowl, combine the flour, oats, cinnamon, baking soda, baking powder, salt, cayenne, and allspice. Stir until all ingredients are thoroughly mixed.
  • In a separate large mixing bowl, whisk together the sugar, pumpkin, oil, maple syrup, and vanilla.
  • Gradually fold in the dry ingredients with the wet ingredients, about ⅓ at a time. Then add the cranberries and white chocolate chips, combining them completely.
  • Use a heaping tablespoon as the measure for the cookies. Space them about 2 inches apart, and bake them on the center oven rack for 25-27 minutes.
  • Cool your Pumpkin Crazin’ Cookies on a plate or cooling rack, serve, and enjoy!