I don’t usually like a soft, cakey cookie, but one of my most favorite baking ingredients is pumpkin. I have made almost everything one can think of that has pumpkin in it, pumpkin scones, pumpkin dip, even pumpkin soup.
I have never attempted a pumpkin cookie, because they really are just little cakes and I like chewy, crispy cookies.
But hey, fall is here, pumpkin is the baking squash of choice and cookies are my favorite food group.
These cookies sum up all the wonderful flavors of fall, cranberries, pumpkin, spices and nuts, if you choose to add them.
Ingredients Needed:
1/2 cup of butter
1 cup of white sugar
1/3 cup of brown sugar
1 tsp vanilla
1 egg
1 cup of pumpkin
2 1/4 cups of flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp of salt
1 tsp of cinnamon
1/4 tsp of nutmeg
1/4 tsp of ginger
1 cup of dried cranberries
1 heaping tbsp of orange zest
1/2 cup of shredded sweetened coconut or walnuts
Kick the tires and light the fires to 350 degrees.
Cream your butter and sugars together until they are wonderfully fluffy, then beat in the egg and vanilla.
Add in the pumpkin and mix thoroughly.
Sift all your dry ingredients together in a separate bowl.
Slowly add in the flour mixture into the wet and once combined, add in the cranberries and coconut or walnuts.
I made mine coconut only since no one but little ol’ me likes walnuts in cookies. The coconut was fabulous and added a nice crunch.
Drop by rounded tablespoonful onto a greased or parchment lined cookie sheet.
Cook at 375 for 8-10 minutes, until they are lovely little pumpkin cakes, just waiting to be eaten. For a cakey cookie, these were surprisingly good and something I definitely will make again.
- ½ cup of butter
- 1 cup of white sugar
- ⅓ cup of brown sugar
- 1 tsp vanilla
- 1 egg
- 1 cup of pumpkin
- 2¼ cups of flour
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp of salt
- 1 tsp of cinnamon
- ¼ tsp of nutmeg
- ¼ tsp of ginger
- 1 cup of dried cranberries
- 1 heaping tbsp of orange zest
- ½ cup of shredded sweetened coconut or walnuts
- Kick the tires and light the fires to 350 degrees.
- Cream your butter and sugars together until they are wonderfully fluffy, then beat in the egg and vanilla.
- Add in the pumpkin and mix thoroughly.
- Sift all your dry ingredients together in a separate bowl.
- Slowly add in the flour mixture into the wet and once combined, add in the cranberries and coconut or walnuts.
- I made mine coconut only since no one but little ol’ me likes walnuts in cookies. The coconut was fabulous and added a nice crunch.
- Drop by rounded tablespoonful onto a greased or parchment lined cookie sheet.
- Cook at 375 for 8-10 minutes, until they are lovely little pumpkin cakes, just waiting to be eaten. For a cakey cookie, these were surprisingly good and something I definitely will make again.
thekitchenmagpie
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