These Cranberry Pumpkin Cookies are a delicious treat that combines the sweetness of sugar and pumpkin with the tang of cranberries and the crunch of walnuts. They would be perfect for a fall gathering or as a special treat for a loved one. The cranberries and walnuts provide a nice texture contrast to the soft, chewy cookie, while the orange zest adds a bright, citrusy flavor. These cookies are sure to be a hit with anyone who loves the flavors of the season. They are also a great way to get your daily dose of fruit and fiber in a tasty and convenient way. With the addition of baking powder, baking soda, and salt, these cookies have a light, fluffy texture that is sure to satisfy any sweet tooth.
Log in to view your personal recommendation
Ingredients
1/2 cup(s) Butter, softened
1 cup(s) Pumpkin Puree, solid pack
2 1/4 cup(s) All-Purpose Flour
1 cup(s) Halved Fresh Cranberries
1/2 cup(s) Chopped Walnuts
Instructions
1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
2. In a large mixing bowl, cream together the white sugar and butter until light and fluffy.
3. Beat in the pumpkin puree and egg until well combined.
4. Stir in the vanilla extract.
5. In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
6. Gradually add the dry ingredients to the wet ingredients and mix until a dough forms.
7. Fold in the cranberries and walnuts.
8. Drop rounded tablespoonfuls of dough onto the prepared baking sheet, about 2 inches apart.
9. Sprinkle the tops with orange zest.
10. Bake for 12-15 minutes or until the edges are lightly golden.
11. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
12. Store the cookies in an airtight container at room temperature for up to 3 days.
Other recipes on Flavorithm
Reviews
Log in to add review