In honor of National Cookie Month, we've got a cookie recipe that will let you indulge your sweet tooth and cut calories at the same time!

October is National Cookie Month, and in honor of this special – and delicious – celebration, we’re sharing a healthy cookie recipe that cuts calories, yet retains all of the sweet and gooey qualities of a regular cookie!

You’ll need:

½ cup pumpkin puree                                     ½ teaspoon baking soda

1 large egg                                                         ¼ teaspoon salt

1 teaspoon vanilla extract                               1 ½ teaspoon cinnamon

¾ cup whole wheat flour                                  ¼ teaspoon nutmeg

1 ½ cups old fashioned rolled oats                 ¼ teaspoon ground cloves

¼ cup granulated sugar                                   ½ cup semi-sweet chocolate chips

¼ cup dark brown sugar                                  ½ cup dried cranberries

¼ teaspoon baking powder

What to do:

Preheat oven to 350° F. Line a baking sheet with parchment paper and set aside.

In a mixing bowl, whisk together pumpkin, egg, and vanilla until well-combined.

In a separate bowl, combine remaining ingredients.

Fold together wet and dry ingredients until just combined, being careful not to over-mix the dough. The dough will be very thick.

Drop by spoonful onto cookie sheets and flatten each cookie slightly.

Bake 12 – 14 minutes, or until lightly browned.

Cool on a wire rack.

Cookies will stay fresh at room temperature for 3 days in an air-tight container.

Enjoy!

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