Cranberry-Pumpkin Cookies
We're well into autumn, and you know what that means: cranberry and pumpkin desserts!
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings 36
Calories 90 kcal
Ingredients
- ½ cup butter softened
- 1 cup white sugar
- 1 teaspoon vanilla extract
- 1 egg
- 1 cup solid pack pumpkin puree
- 2 ¼ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup fresh cranberries
- 1 teaspoon ground cinnamon
- 1 tablespoon orange zest
- ½ cup chopped walnuts
Instructions
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Turn the oven up to 375 F. While that's heating up, grease the cookie sheets.
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In a big mixing bowl, cream the butter and sugar until it becomes a light and fluffy mixture, then beat in the vanilla, egg and pumpkin puree. Sift together the flour, baking powder, baking soda, salt and cinnamon. Stir all of that into the mix until it's well blended. Cut the cranberries in half and stir them into the mix along with the orange zest and walnuts. Drop teaspoonfuls of the mix onto the prepped cookie sheets.
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Bake the sheets for 10 to 12 minutes.
