Monday, October 4, 2010

Cranberry Pumpkin Cookies

Tonight was leftover night at our house, so instead of dinner I made cookies!! I can't take credit for this came from

Let me tell you...these cookies are amazing! I did substitute pecans for the walnuts (personal preference). What a perfect fall cookie. The tartness of the cranberries with the pumpkin and orange zest is nothing short of perfection. The texture is great...light, airy and soft. I will definitely be making these again!


  • 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 ( I used pecans)


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.


Maeve's Momma said...

I imagine with the pumpkin in 'em they don't keep too long, which I noticed with my chocolate chip zucchini cookies. I bet they disappear quickly, though! I'm excited to try this one out.

Farrah said...

I doubt I'll have to worry about it...we'll gobble them up nice and quick! ;) Let me know what you think!

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