Soft and cakey pumpkin-cranberry cookies.
Ingredients
- white sugar: 1 cup
- butter: 0.5 cup (softened)
- solid pack pumpkin puree: 1 cup
- egg: 1 piece
- vanilla extract: 1 tsp
- all-purpose flour: 2.25 cups
- baking powder: 2 tsp
- baking soda: 1 tsp
- ground cinnamon: 1 tsp
- salt: 0.5 tsp
- cranberries: 1 cup (fresh; halved)
- walnuts: 0.5 cup (chopped)
- orange zest: 1 Tbsp
Metric Conversion
Stages of cooking
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Preheat the oven to 375 degrees F (190 degrees C). Grease two cookie sheets.
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Cream sugar and butter in a large bowl with an electric mixer until light and fluffy. Mix in pumpkin purГ©e, egg, and vanilla.
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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.
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Bake in the preheated oven until the edges are golden, 10 to 12 minutes.
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Remove from the oven and transfer to wire racks to cool.
