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cranberry pumpkin cookies

(1 rating)
annedougherty avatar
Recipe by
Anne Dougherty
@annedougherty
Washington, DC

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 rating)
yield 36 serving(s)
prep time 1 Hr
cook time 15 Min
method Bake

Ingredients For cranberry pumpkin cookies

  • 1/2 c
    butter, softened
  • 1 c
    white sugar
  • 1 tsp
    pure vanilla extract
  • 1 lg
    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

  • 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.
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