Cranberry pumpkin cookies

Anne Dougherty

By
@annedougherty

A lovely fall cookie. For the cinnamon adverse substitute nutmeg for a slightly different cookie. Since this is a moist batter it lends itself to both vegan and gluten free versions. Note: You can sub in 1/2 cup dried cranberries if you prefer.


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Rating:
★★★★★ 1 vote
Comments:
Serves:
36
Prep:
1 Hr
Cook:
15 Min
Method:
Bake

Ingredients

1/2 c
butter, softened
1 c
white sugar
1 tsp
pure vanilla extract
1 large
egg
1 c
pumpkin puree, solidly packed
2 1/4 c
all purpose flour
1 tsp
baking soda
2 tsp
baking powder
1/2 tsp
salt
1 tsp
cinnamon, ground
1 c
fresh cranberries
1 Tbsp
orange zest

Step-By-Step

1Preheat oven to 375 degF
2In large mixing bowl cream together butter and sugar until light and fluffy.
3Beat in vanilla, egg, and pumpkin.
4Sift together flour, baking powder, baking soda, and salt.
5Stir pumpkin into mixture along with orange zest and cinnamon.
6Drop dough by the teaspoon onto baking sheet.
7Bake for 10 to 12 minutes.

About this Recipe

Course/Dish: Cookies