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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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

Directions Step-By-Step

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

About this Recipe

Course/Dish: Cookies