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Cranberry-Pumpkin Cookies
SUBMITTED BY:
Lucy Randall
PHOTO BY:
Melanie
"Soft, cakelike cookies."
RECIPE RATING:
Read Reviews
(94)
Review/Rate This Recipe
PREP TIME
20 Min
COOK TIME
12 Min
READY IN
32 Min
Original recipe yield 3 dozen
SERVINGS
(
Help
)
Servings
US
METRIC
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 cranberries
1 teaspoon ground cinnamon
1 tablespoon orange zest
1/2 cup chopped walnuts
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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 Oct. 27, 2003 by DEME
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DEME
Oct. 27, 2003
I love pumpkin. These were beautiful. Worth the work. I added a little bit more sugar the second time I made them. They are very moist, cake like cookie. Just perfect for the Holidays.
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14 users found this review helpful
I love pumpkin. These were beautiful. Worth the work. I added a little bit more sugar the...
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Reviewed on Dec. 22, 2003 by SHERRYBOCEK
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SHERRYBOCEK
Dec. 22, 2003
I made a double batch for card club on Saturday, and they were such a hit! I can't eat sugar, so I used 1 cup of Splenda instead of sugar. They were so moist and delicious that everyone asked for the recipe and took baggies of them home with them! Great as a sugar free food.
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12 users found this review helpful
I made a double batch for card club on Saturday, and they were such a hit! I can't eat sugar,...
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Reviewed on Oct. 15, 2003 by CPAQUETT
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CPAQUETT
Oct. 15, 2003
I didn't have an orange, so I substituted in grated ginger. I wish I could bottle the smell of this batter! Great cookies - can't keep my roommate off them!
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12 users found this review helpful
I didn't have an orange, so I substituted in grated ginger. I wish I could bottle the smell of...
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Reviewed on Sep. 20, 2007 by Chef Wade
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Chef Wade
Sep. 20, 2007
I own a small bakery in Charleston SC. I was looking for a pumpkin cookie and came across this recipe. Did a test bake and was absolutely floored. These cookies are amazing and now I can't keep them on the shelf. After they have cooled I dip the entire top into a milk and powdered sugar glaze. I allow that to dry overnight and this seals the moisture into the cookie. Thanks for sharing this formula.
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11 users found this review helpful
I own a small bakery in Charleston SC. I was looking for a pumpkin cookie and came across...
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Reviewed on Nov. 24, 2005 by RachelNW1
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RachelNW1
Nov. 24, 2005
Reading other postings I decided to try and make half with craisins and half with fresh cranberrys to see which I liked better. I'd definetely go with real cranberries - it's such an interesting, tangy taste that you don't get too often and the real cranberries look GORGEOUS in the cookies. I felt the craisins got lost in the cookies and you didn't taste them as much. Also, I did half a teaspoon of cinammon, half pumpkin pie spice. And per someones recommendation I sprinkled cinammon on top of the cookies - nice touch. I didn't have walnuts - used hazelnuts which were fine, but I'm betting walnuts would go better. Sometimes you make pumpkin cookies and you don't taste the pumpkin - you do here. You could even serve these along with your Thanksgiving meal instead of as a dessert if you were so inclined.
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10 users found this review helpful
Reading other postings I decided to try and make half with craisins and half with fresh...
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Reviewed on Nov. 27, 2005 by
Alyssa Green
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Alyssa Green
Nov. 27, 2005
I made these cookies with a little bit of concentraited orange juice instead of zest and 1 cup extra cranberries and they turned out great!!! I absolutely recomend this recipe.
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8 users found this review helpful
I made these cookies with a little bit of concentraited orange juice instead of zest and 1 cup...
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Reviewed on Oct. 21, 2005 by
ABCDEFAMILY
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ABCDEFAMILY
Oct. 21, 2005
Extremely soft! WARNING: You may eat all the cookies yourself! After I tasted the first cake-like puff of deliciousness I had to have another! My first bite was mild and lightly pumpkiny and the next bite was fun and tartness with the dried cranberries I used. I made my cookies with fresh flour, fresh pumpkin (not pureed-I still had teeny bits) and substituted allspice for the cinnamon. I didn't have nuts but these are very yummy anyway and they look beautiful-they came out perfectly round and full!
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8 users found this review helpful
Extremely soft! WARNING: You may eat all the cookies yourself! After I tasted the first...
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Reviewed on Oct. 15, 2003 by SILLYLUC
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SILLYLUC
Oct. 15, 2003
these make the yummiest cakeike cookies! i added a little more sugar as my husband likes sweeter cookies... i also put a little cinnamon on top of the finished product... they turned out a beautiful orange colour and we ate them in only a few days! well, i actually think i ate half the batter before even baking the cookies.. ;)~ overall, an easy, gorgeous, delicious cookie!
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8 users found this review helpful
these make the yummiest cakeike cookies! i added a little more sugar as my husband likes...
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Reviewed on Nov. 21, 2005 by Ashley L.
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Ashley L.
Nov. 21, 2005
These are awesome! I use half white flour and half whole wheat flour which I think makes them even better. I also use dried orange-flavored cranberries (Craisins). They're so moist and cakey - I don't like hard cookies. The guys in my office always ask when I'm going to bring in more.
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6 users found this review helpful
These are awesome! I use half white flour and half whole wheat flour which I think makes them...
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Reviewed on Jan. 4, 2007 by
princessmama
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princessmama
Jan. 4, 2007
This cookie is absolutely delicious!!! It is everything it claims to be; light, fluffy, moist, and yummy. I like that I can taste the flavors of both the pumpkin and cranberry in this recipe. The sweetness is not overpowering, just enough. I'm a cookie maker, and this will definitely be added to my list of "go to" cookies. I did substitute whole wheat flour for the white flour (for health) and concentrated frozen OJ for the orange zest because I was too lazy to zest the orange. Also, I used my food chopper to chop the cranberries in batches. Not only was this easier, but the cranberries were more even distributed throughout the cookie. Still YUMMY!!! In the last 12 of the batch I added white morsels to trick my youngest daughter into eating them -- these were great too; still not too sweet. I already told my mom she needs to make these too.
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5 users found this review helpful