Pumpkin Cranberry Cookies Recipes

PUMPKIN CRANBERRY COOKIES

Steps:

• Heat oven to 350°F. Line cookie sheets with parchment paper or lightly grease; set aside.
• Combine sugar and butter in bowl; beat at medium speed until creamy. Add pumpkin, egg and vanilla; continue beating until well mixed.
• Combine flour, baking powder, baking soda, cinnamon and salt in bowl. Add flour mixture to sugar mixture; beat at low speed until well mixed. Stir in cranberries, walnuts and orange zest.
• Drop dough by teaspoonfuls onto prepared cookie sheets. Bake 11-13 minutes or until golden brown around edges. Cool 1 minute on cookie sheet; remove to cooling rack. Cool completely.
• Combine powdered sugar and enough orange juice in bowl for desired drizzling consistency. Drizzle glaze over cookies.

CRANBERRY-PUMPKIN COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
• In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in vanilla, egg and pumpkin. Sift together the flour, baking powder, baking soda, salt and cinnamon; stir into mixture until well blended. Cut the cranberries in half and stir into mixture along with the orange zest and walnuts. Drop by teaspoonfuls onto cookie sheets.
• Bake for 10 to 12 minutes.

PUMPKIN CRANBERRY COOKIES

Steps:

• Preheat oven to 375°F.
• Cream together the butter and the sugars.
• Beat in the egg, pumpkin and vanilla.
• Mix dry ingredients together and then add to the wet ingredients and blend well.
• Stir in dried cranberries.
• Drop batter by rounded tablespoons onto a greased cookie sheet.
• Bake for 15-20 minutes or until golden brown.

PUMPKIN CRANBERRY COOKIES

Steps:

• Preheat the oven to 350°F. Line a baking sheet with parchment paper.
• Combine cornmeal, baking powder, cinnamon, nutmeg, allspice, and salt in a bowl.
• In another bowl, place pumpkin, maple syrup, and tahini and mix well. Add dry ingredients to wet and mix well. Add oats and cranberries and mix well.
• Drop spoonfuls of batter onto the prepared baking sheet in about ¼-cup scoops, about 2 inches apart. Flatten the cookies a bit, so that they resemble thick discs (they won't spread much at all during baking). Bake for 45 to 50 minutes.
• Remove pan from oven and let cool on a cooling rack for 10 minutes.
• Eat cookies immediately or store in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 2 months.

PUMPKIN CRANBERRY BREAKFAST COOKIE

Steps:

• Preheat the oven to 350°F.
• Place all ingredients in bowl, stir together until combined.
• Roll the cookies into golf ball sized balls with cooking oil sprayed hands.
• Place on cookie sheet (s) about 2 inches apart, giving them room to spread slightly.
• Spray tops with cooking oil, flip over with a cooking oil sprayed spatula, these are precautions so your cookies won't stick to the pan.
• Bake about 8 minutes for moist cookies and 10-12 for dry cookies.
• Store in Tupperware between layers of waxed paper.
• Great with a pumpkin pie latte!