Cookies/ Recipes

Cranberry Pumpkin Cookies

 

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.

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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 350 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.

Print

Cranberry Pumpkin Cookies


  • Author: Karlynn Johnston
  • Prep Time: 15 min
  • Cook Time: 15 min
  • Total Time: 30 min

Description

Soft,cakey spicy pumpkin cookies are a perfect fall treat.

Ingredients

  • 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 tbsp heaping of orange zest
  • 1/2 cup of shredded sweetened coconut or walnuts

Instructions

  1. Kick the tires and light the fires to 350 degrees.
  2. Cream your butter and sugars together until they are wonderfully fluffy, then beat in the egg and vanilla.
  3. Add in the pumpkin and mix thoroughly.
  4. Sift all your dry ingredients together in a separate bowl.
  5. Slowly add in the flour mixture into the wet and once combined, add in the cranberries and coconut or walnuts.
  6. 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.
  7. Drop by rounded tablespoonful onto a greased or parchment lined cookie sheet.
  8. Cook at 350 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.

Nutrition

  • Serving Size: 12

 

 

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8 Comments

  • Reply
    Lori
    October 6, 2013 at 1:05 pm

    I made these yesterday! Minus the orange zest & cranberries (not a boat floater -sorry).

    I used GF flours, oat bran, pumpkin seeds and threw in some caramel chips for good measure.

    DIViNE Karlynn. You rock!

    My littlest minion devours them. Next On my way! I’m adding some oats to make it breakfast. Because I’m lazy that way!

    • Reply
      thekitchenmagpie
      October 6, 2013 at 1:14 pm

      @Lori Glad you liked them! Mmmm oats would be good too and yes, that makes them breakfast now lol.

  • Reply
    Krista Michelle Gray
    October 3, 2013 at 11:25 pm

    Mmmm, those cookies look moist and flavourful! Turkey soup with Farmer’s Market veggies & risotto and apple crisp for dessert 🙂 I was able to successfully view your website as well! Can’t wait for your crockpot reveal!

  • Reply
    Yalil Vazquez
    October 3, 2013 at 11:03 pm

    Can’t wait 🙂

  • Reply
    Melanie Harmsma
    October 3, 2013 at 10:56 pm

    Zucchini casserole!

  • Reply
    Heather Cushing
    October 3, 2013 at 10:51 pm

    If it helps, I was able to go on her website and close the page without any problems.

  • Reply
    Pamela Marriott
    October 3, 2013 at 10:39 pm

    Karlynn Johnston when I went to your web page to look at the recipe than closed that tab the page reopened 20 times . had to shut down the laptop to stop it. is this a problem with your page. I am running Norton virus software and it is up to date. sigh.

  • Reply
    Wave59
    October 24, 2012 at 11:47 am

    In the United States and Canada, it is a small, soft, leavened bread, somewhat similar to a scone, though generally softer and fluffier. Although yeast may be used as a leavening agent, it is often replaced or supplemented with baking powder or baking soda. A Southern regional variation on the term, beaten biscuit, is closer to the British variety.

  • Leave a Reply

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