dried cherries This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site.
Directions
Whisk together whole wheat flour, old-fashioned oats, baking soda, pumpkin pie spice, and salt. At medium speed, beat pure pumpkin, coconut oil, brown sugar, and egg until well combined; gradually beat in flour mixture, then pepitas and dried cherries.
Scoop onto large parchment-paper-lined cookie sheet to form 16 mounds, spaced 2-inches apart; flatten into disks.
Bake at 350 degrees F for 20 to 25 minutes or until dark brown on bottoms. Cool on wire rack. Cooled cookies can be wrapped in plastic and stored at room temperature up to 2 days or frozen up to 2 weeks. Reheat in toaster until crisp.
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