CRANBERRY PUMPKIN COOKIES
A lovely fall cookie. For the cinnamon adverse substitute nutmeg for a slightly different cookie. Since this is a moist batter it lends itself to both vegan and gluten free versions. Note: You can sub in 1/2 cup dried cranberries if you prefer.
Provided by Anne Dougherty
Categories Cookies
Time 1h15m
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 375 degF
- 2. In large mixing bowl cream together butter and sugar until light and fluffy.
- 3. Beat in vanilla, egg, and pumpkin.
- 4. Sift together flour, baking powder, baking soda, and salt.
- 5. Stir pumpkin into mixture along with orange zest and cinnamon.
- 6. Drop dough by the teaspoon onto baking sheet.
- 7. Bake for 10 to 12 minutes.
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Vanessa Hundrieser
[email protected]Meh.
Raiyan Sagor
[email protected]These cookies were a bit too sweet for my taste, but my kids loved them. They're also very easy to make, so I'll probably make them again for my kids' school bake sale.
Pervaiz Ahmed
[email protected]I've made these cookies several times now and they're always a crowd-pleaser. They're soft and chewy with a perfect balance of sweetness and tartness. I highly recommend them!
Outcast vines
[email protected]These cookies were a hit at my holiday party! They're festive, delicious, and easy to make. I especially love the combination of cranberries and pumpkin. I'll definitely be making these again next year.