-
-
My review
Cranberry-Pumpkin Cookies
Lucy Randall
"Soft, cake-like cookies."
Added to shopping list.
Go to shopping list.
Ingredients
32 m servings 90 calsOriginal recipe yields 36 servings (3 dozen)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- 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.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 90 calories; 3.9 g fat; 12.9 g carbohydrates; 1.3 g protein; 12 mg cholesterol; 131 mg sodium. Full nutrition
Share
Similar: RecipesVideosCategoriesArticles
Similar: {{title}} recipes videos categories articles
Reviews
Read all reviews 326404 Ratings
-
-
-
-
-
Most helpful positive review
9/20/2007
I own a small bakery in Charleston SC. I was looking for a pumpkin cookie and came across this recipe. Did a test bake and was absolutely floored. These cookies are amazing and now I can't ke...
Most helpful critical review
10/28/2006
They are Ok. I would not make them again. There are much better pumpkin recipes.
Most helpful
Most positive
Least positive
Newest
9/20/2007
I own a small bakery in Charleston SC. I was looking for a pumpkin cookie and came across this recipe. Did a test bake and was absolutely floored. These cookies are amazing and now I can't ke...
11/24/2005
Reading other postings I decided to try and make half with craisins and half with fresh cranberrys to see which I liked better. I'd definetely go with real cranberries - it's such an interestin...
11/25/2002
I made a double batch for card club on Saturday, and they were such a hit! I can't eat sugar, so I used 1 cup of Splenda instead of sugar. They were so moist and delicious that everyone asked fo...
10/21/2008
These cookies are attractive, moist and delicious -- the perfect fall cookie. The fresh cranberries elevate the cookie to something truly different, perfectly tart. I'd avoid Craisins -- they ...
11/10/2001
I didn't have an orange, so I substituted in grated ginger. I wish I could bottle the smell of this batter! Great cookies - can't keep my roommate off them!
10/18/2006
This cookie is absolutely delicious!!! It is everything it claims to be; light, fluffy, moist, and yummy. I like that I can taste the flavors of both the pumpkin and cranberry in this recipe. ...
11/27/2005
I made these cookies with a little bit of concentraited orange juice instead of zest and 1 cup extra cranberries and they turned out great!!! I absolutely recomend this recipe.
9/17/2000
I love pumpkin. These were beautiful. Worth the work. I added a little bit more sugar the second time I made them. They are very moist, cake like cookie. Just perfect for the Holidays.