Trail Mix in soft, chewy Pumpkin Cookies??! Holy Cow! Time to get countrified and hit the trail with these Pumpkin Trail Mix Cookies! The idea that you can take some of your favorite trail mix and personalize pumpkin cookies with flavors you love to snack on is not only healthier, but super yummy at the same time!
So, I came up with a list of add-ins and feel free to comment if you can think of others I didn't mention. But, first, can I just say...these cookies are interesting to me. First because they are so, so moist. and secondly, they are killer!! And thirdly, they are super, super easy to make as you will see in the recipe.
It's NO secret right? I LOVE "chocolate"!!!! My trail mix pumpkin cookies must have CHOCOLATE! Yours can have whatever you prefer. That's the beauty of it. Make them different every time with different trail mixes or make your own up, easy enough, right?
Other options?
You can make these cookies as decadent as you want , super healthy or somewhere in the middle.
So would you choose... Cashews? Dried Cranberries? Milk Chocolate chips? Peanut butter chips? Granola? Peanuts? Coconut? Almonds? Dried Apple? Pecans? Sun Flower Seeds? M&M's? Dark Chocolate Chunks?
Maybe it's time for round 2! The first batch went down way too fast!
More Healthier Cookies!
Healthy Dark Chocolate No-Bake Cookies
Peanut Butter Butterscotch Chip Cookies
Healthy Strawberry Banana Oatmeal Cookies
Best Monster Cookies
Flourless Peanut Butter Banana Oat Chocolate Chip Cookies
Rustic Pumpkin Trail Mix Cookies
Ingredients
- 1 cup butter softened
- ½ cup brown sugar
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 cup pumpkin puree
- 2 tablespoons milk or water
- 2 ⅓ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon pumpkin spice
- 1 ½ cups Trail Mix
Instructions
- Preheat oven at 325 degrees.
- Line a baking sheets with parchment paper or spray with non-stick spray.
- Using a mixer, in a medium-sized bowl, cream together the butter, brown sugar and granulated sugar until fluffy and light, about 2-3 minutes.
- Add the pumpkin vanilla, and milk or water and mix together until combined.
- Add the flour, baking powder, soda, salt and spices to the wet mixture and using mixer, mix until combined, and do not over-mix. Dough will be very soft.
- Stir in the trail mix.
- Drop cookie dough by heaping tablespoonfuls or by using a small cookie scoop onto the prepared baking sheets.
- Bake for 10-12 minutes until the edges are set but the middles are still a little bit soft.
- Cool on the baking sheet 4-5 minutes before removing to a wire rack to cool completely.
- Store at room temperature or freeze up to 3 months.
Notes
