Nutrition per serving may change if servings are adjusted.
⅔ cup all-purpose flour (see Tips)
½ cup whole wheat flour
¼ cup rolled oats
¼ cup toasted wheat germ
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon salt
¼ teaspoon ground ginger
⅛ teaspoon ground nutmeg
1 egg, lightly beaten
1 cup coarsely shredded apple (such as Granny Smith, Cortland, or Honeycrisp)
¾ cup canned pumpkin
½ cup packed brown sugar (see Tips)
2 tablespoons vegetable oil
⅓ cup chopped pecans, toasted
¼ cup dried cranberries
Preheat oven to 350°F. Line a cookie sheet with parchment paper; set aside.
In a large bowl, combine all-purpose flour, whole wheat flour, oats, wheat germ, baking powder, baking soda, cinnamon, salt, ginger, and nutmeg. In a medium bowl, combine egg, shredded apple, pumpkin, brown sugar, and oil. Add egg mixture to flour mixture; stir just until combined. Fold in pecans.
Drop batter by a measuring tablespoon onto the prepared cookie sheet. Sprinkle tops with dried cranberries. Bake for 10 to 12 minutes or until firm to the touch and lightly browned on top. Transfer to a wire rack; cool.
Tips: Choose Splenda Brown Sugar Blend as a sugar substitute. Follow package directions to use product amount equivalent to ½ cup brown sugar. Reduce all-purpose flour to ½ cup when using the sugar substitute.
To make ahead, prepare as directed. Store cookies in the refrigerator for up to 2 days or freeze for up to 2 months.
To toast whole nuts or large pieces, spread in a shallow baking pan lined with parchment paper. Bake in a 350°F oven for 5 to 10 minutes or until golden, shaking pan once or twice.