Cranberry-Pumpkin Cookies283 Reviews
- Prep: 20 min
- Cook: 12 min
- Ready In: 32 min
“Soft, cakelike cookies.” - by Lucy Randall
Original recipe yields 3 dozen
- Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
- In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in vanilla, egg and pumpkin. Sift together the flour, baking powder, baking soda, salt and cinnamon; stir into mixture until well blended. Cut the cranberries in half and stir into mixture along with the orange zest and walnuts. Drop by teaspoonfuls onto cookie sheets.
- Bake for 10 to 12 minutes.
Amount Per Serving (36 total)
- 90 cal
- 3.9 g
- 12.9 g
Based on a 2,000 calorie diet
Reviews (283)Rate This Recipe
"I own a small bakery in Charleston SC. I was looking for a pumpkin cookie and came across this recipe. Did a test bake and was absolutely floored. These cookies are amazing and now I can't keep the..." See morem on the shelf. After they have cooled I dip the entire top into a milk and powdered sugar glaze. I allow that to dry overnight and this seals the moisture into the cookie. Thanks for sharing this formula."
"Reading other postings I decided to try and make half with craisins and half with fresh cranberrys to see which I liked better. I'd definetely go with real cranberries - it's such an interesting, tan..." See moregy taste that you don't get too often and the real cranberries look GORGEOUS in the cookies. I felt the craisins got lost in the cookies and you didn't taste them as much. Also, I did half a teaspoon of cinammon, half pumpkin pie spice. And per someones recommendation I sprinkled cinammon on top of the cookies - nice touch. I didn't have walnuts - used hazelnuts which were fine, but I'm betting walnuts would go better. Sometimes you make pumpkin cookies and you don't taste the pumpkin - you do here. You could even serve these along with your Thanksgiving meal instead of as a dessert if you were so inclined."
"I made a double batch for card club on Saturday, and they were such a hit! I can't eat sugar, so I used 1 cup of Splenda instead of sugar. They were so moist and delicious that everyone asked for the ..." See morerecipe and took baggies of them home with them! Great as a sugar free food."
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