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Cranberry-Pumpkin Cookies

SUBMITTED BY: Lucy Randall PHOTO BY: Rachel

"Soft, cakelike cookies."

RECIPE RATING:

Read Reviews (165)

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PREP TIME	20 Min
COOK TIME	12 Min
READY IN	32 Min
Original recipe yield 3 dozen

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

1/2 cup butter, softened
1 cup white sugar
1 teaspoon vanilla extract
1 egg
1 cup solid pack pumpkin puree
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup fresh cranberries
1 teaspoon ground cinnamon
1 tablespoon orange zest
1/2 cup chopped walnuts

DIRECTIONS

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.

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REVIEWS

Reviewed on sep. 20, 2007 by Chef Wade

I own a small bakery in Charleston SC. I was looking for a pumpkin cookie and came across... MORE

Reviewed on nov. 24, 2005 by RachelNW1

Reading other postings I decided to try and make half with craisins and half with fresh... MORE

Reviewed on dec. 22, 2003 by SHERRYBOCEK

I made a double batch for card club on Saturday, and they were such a hit! I can't eat sugar,... MORE

Reviewed on oct. 15, 2003 by CPAQUETT

I didn't have an orange, so I substituted in grated ginger. I wish I could bottle the smell of... MORE

Reviewed on nov. 27, 2005 by Alyssa Green

I made these cookies with a little bit of concentraited orange juice instead of zest and 1 cup... MORE

Reviewed on oct. 27, 2003 by DEME

I love pumpkin. These were beautiful. Worth the work. I added a little bit more sugar the... MORE

Reviewed on jan. 4, 2007 by princessmama

This cookie is absolutely delicious!!! It is everything it claims to be; light, fluffy,... MORE

Reviewed on nov. 21, 2005 by Ashley L.

These are awesome! I use half white flour and half whole wheat flour which I think makes them... MORE

Reviewed on oct. 21, 2005 by ABCDEFAMILY

Extremely soft! WARNING: You may eat all the cookies yourself! After I tasted the first... MORE

Reviewed on oct. 21, 2008 by SoCal Wendy

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.

SoCal Wendy
oct. 21, 2008

These cookies are attractive, moist and delicious -- the perfect fall cookie. The fresh cranberries elevate the cookie to something truly different, perfectly tart. I'd avoid Craisins -- they are neither as pretty, moist nor tart. I sweetened the cookies and boosted the flavor with a 1/2 cup shredded coconut (if you don't like coconut, I'd add 1/4 cup of brown sugar) and added 1/8 tsp. of cloves and 1/4 tsp. nutmeg. I also substituted pecans because I prefer the taste to walnuts. I found there was no good substitute for the orange zest -- it adds a tremendous amount of flavor. Lastly, I drizzled the cooled cookies with powdered sugar mixed with milk, vanilla and cinnamon. Note that because much of the moistness of these cookies comes from pumpkin rather than butter or brown sugar, these cookies do not spread. As a result, round balls of dough will yield puffed golfball/haystacks as noted by another reviewer. To avoid this, when rotating my cookies at the halfway point of baking, I quickly flatten them down with a spatula (much easier than trying to flatten down sticky raw dough). By the time they finish baking, they are nicely puffed but in the traditional round, flat shape of a cookie.

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12 users found this review helpful

These cookies are attractive, moist and delicious -- the perfect fall cookie. The fresh... MORE

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