Pumpkin Cranberry Cookies
Equipment
- Large mixing bowl
- Electric mixer or stand mixer
- Measuring cups and spoons
- Baking sheet
- Parchment paper
Ingredients
- 1/2 cup unsalted butter at room temperature
- 1/2 cup brown sugar packed
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- 1 and 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1 cup dried cranberries
Nutrition
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the egg, pumpkin puree, and vanilla extract until fully incorporated.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the dried cranberries until evenly distributed.
- Using a cookie scoop or spoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes, or until the edges are lightly golden and the centers are set.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For extra flavor, try adding chopped pecans or walnuts to the cookie dough.
- These cookies are a great addition to any fall or holiday gathering, and are perfect for those who love the combination of pumpkin and cranberry flavors. Enjoy!
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