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. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease 2 cookie sheets.
2. 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. 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. 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 per serving