cranberry pumpkin cookies
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. You can substitute 1/2 cup dried cranberries for fresh cranberries if you prefer, or if they are not in season.
Blue Ribbon Recipe
We loved these cranberry pumpkin cookies - they taste of everything you love about fall. These cake-like cookies are filled with pumpkin and warm cinnamon flavor. There's a hint of orange thanks to orange zest. Cranberries add a subtle tart flavor to this soft cookie. Delish!
prep time
15 Min
cook time
30 Min
method
Bake
yield
36 serving(s)
Ingredients
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 large egg
- 1 cup pumpkin puree, solidly packed
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 tablespoon orange zest
- 1 cup fresh cranberries or 1/2 cup dried cranberries
How To Make cranberry pumpkin cookies
-
Step 1Preheat oven to 375 degrees F. In a large mixing bowl, cream butter and sugar until light and fluffy. -
Step 2Beat in vanilla extract, egg, and pumpkin.
-
Step 3Sift together flour, baking powder, baking soda, and salt.
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Step 4Stir pumpkin into mixture along with orange zest and cinnamon.
-
Step 5Stir in cranberries.
-
Step 6Drop dough by the teaspoon onto baking sheet.
-
Step 7Bake for 10 to 12 minutes. Then cool.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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