Cranberry pumpkin cookies

6
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.

Rating:

★★★★★ 1 vote

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

Ingredients

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  • 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

How to Make Cranberry pumpkin cookies

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.

Printable Recipe Card

About Cranberry pumpkin cookies

Course/Dish: Cookies




Show 3 Comments & Reviews

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