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Cranberry Pumpkin Cookies
Prep
20 mins
Cook
15 mins
Servings
36
Difficulty
Medium
These cranberry pumpkin cookies are one of my favorite autumn treats to bake when I want something festive but not too fussy. The pumpkin puree keeps them wonderfully moist and tender, plus it's loaded with vitamin A which is great for your skin and eyes. What I love most is how quick they come together, ready to bake in just 20 minutes, and they only need 15 minutes in the oven. The tart cranberries and bright orange zest give each bite a refreshing citrus note that balances the warm spices beautifully. They're perfect for weeknight baking or bringing to gatherings, and they won't break the bank since most of these ingredients are pantry staples.
Ella x
Ingredients
- 11 cup white sugar
- ½ cup butter, softened½ cup butter, softened
- 11 cup solid pack pumpkin puree
- 11 large egg
- 11 teaspoon vanilla extract
- 22 ¼ cups all-purpose flour
- 22 teaspoons baking powder
- 11 teaspoon baking soda
- 11 teaspoon ground cinnamon
- ½ teaspoon salt½ teaspoon salt
- 11 cup halved fresh cranberries
- ½ cup chopped walnuts½ cup chopped walnuts
- 11 tablespoon orange zest
Detail level
Instructions
- 1
Preheat the oven to 375 degrees F (190 degrees C). Grease two cookie sheets.
- 2
Cream sugar and butter in a large bowl with an electric mixer until light and fluffy. Mix in pumpkin purée, egg, and vanilla.
- 3
Sift flour, baking powder, baking soda, cinnamon, and salt together into a medium bowl. Stir flour mixture into pumpkin mixture until well blended. Stir in cranberries, walnuts, and orange zest. Drop teaspoonfuls of dough 2 inches apart onto the prepared baking sheets.
- 4
Bake in the preheated oven until the edges are golden, 10 to 12 minutes.
- 5
Remove from the oven and transfer to wire racks to cool.
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