Cranberry pumpkin cookies

Anne Dougherty


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.


★★★★★ 1 vote

1 Hr
15 Min


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

How to Make Cranberry pumpkin cookies


  • 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.

Printable Recipe Card

About Cranberry pumpkin cookies

Course/Dish: Cookies

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