Soft and cakey cranberry pumpkin cookies.
Ingredients
- 1 cup white sugar
- 0.5 cups butter , softened
- 1 cup solid pack pumpkin purée
- 1 large egg
- 1 teaspoon vanilla extract
- 2.25 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoons salt
- 1 cup halved fresh cranberries
- 0.5 cups chopped walnuts
- 1 tablespoon orange zest
Instructions
-
1
Preheat the oven to 375 degrees F (190 degrees C). Grease 2 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 until well combined.
-
3
Sift flour, baking powder, baking soda, cinnamon, and salt into a medium bowl; stir into pumpkin mixture until well blended. Stir in cranberries, walnuts, and orange zest until evenly distributed. 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. Remove from the oven and transfer cookies to wire racks to cool.
Nutrition Facts
Per serving
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