introduction
Cranberry Pumpkin Cookies are a delightful treat that combines the rich flavors of pumpkin and the tartness of cranberries. These cookies are soft, chewy, and perfect for any occasion. Whether you’re enjoying them with a cup of tea or serving them at a gathering, they’re sure to impress!
why make this recipe
Making Cranberry Pumpkin Cookies is a fantastic way to enjoy the seasonal flavors of fall. The use of pumpkin puree adds moisture and flavor, while the dried cranberries provide a lovely pop of sweetness and color. This recipe is simple to follow and results in cookies that are not only delicious but also nutritious, making them a perfect snack for both kids and adults.
how to make Cranberry Pumpkin Cookies
Ingredients:
1 cup pumpkin puree
1 cup sugar
1/2 cup butter, softened
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup dried cranberries
Directions:
- Preheat the oven to 350°F (175°C). Grease or line a baking sheet with parchment paper.
- In a large bowl, cream together the pumpkin puree, sugar, and butter until smooth.
- Beat in the egg and vanilla.
- In another bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Gradually stir the dry ingredients into the wet mixture until just combined.
- Fold in the dried cranberries.
- Drop by spoonfuls onto the prepared baking sheet.
- Bake for 12-15 minutes or until the edges are lightly golden.
- Allow to cool on a wire rack before serving.
how to serve Cranberry Pumpkin Cookies
Cranberry Pumpkin Cookies can be enjoyed warm or at room temperature. They pair wonderfully with a glass of milk or a warm cup of tea. You can also put them on a nice plate to serve at a gathering or pack them in a lunchbox for a sweet treat during the day.
how to store Cranberry Pumpkin Cookies
To keep your Cranberry Pumpkin Cookies fresh, store them in an airtight container at room temperature. They can last for up to a week. If you want to keep them longer, you can freeze them. Just make sure to place them in a freezer-safe container or bag, and they will last in the freezer for about three months.
tips to make Cranberry Pumpkin Cookies
- Make sure your butter is softened but not melted for the best texture.
- Use fresh pumpkin puree or canned puree; both work well.
- Don’t overmix the dough to keep the cookies soft and chewy.
- Experiment with spices like ginger or cloves for extra flavor.
variation
You can easily customize this recipe by adding nuts like walnuts or pecans for some crunch. Alternatively, try using chocolate chips instead of dried cranberries for a sweeter treat!
FAQs
Can I use fresh cranberries instead of dried cranberries?
Fresh cranberries are quite tart, and they may change the texture and sweetness of the cookies. If you want to use fresh cranberries, consider adding a bit more sugar to balance the tartness.
Can I make these cookies gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free flour blend. Make sure the blend you choose can hold moisture well, as pumpkin puree can add extra wetness.
What can I do if I don’t have pumpkin puree?
If you don’t have pumpkin puree, you can substitute it with applesauce or mashed bananas. The flavor will change, but it will still create a moist cookie.
Cranberry Pumpkin Cookies
Ingredients
Main Ingredients
- 1 cup pumpkin puree
- 1 cup sugar
- 1/2 cup butter, softened Make sure butter is softened but not melted.
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour Can substitute with a gluten-free blend.
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon Optional: experiment with additional spices.
- 1/2 teaspoon ground nutmeg
- 1 cup dried cranberries Consider substituting with chocolate chips for variation.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease or line a baking sheet with parchment paper.
- In a large bowl, cream together the pumpkin puree, sugar, and softened butter until smooth.
- Beat in the egg and vanilla extract.
- In another bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Gradually stir the dry ingredients into the wet mixture until just combined.
- Fold in the dried cranberries.
- Drop the mixture by spoonfuls onto the prepared baking sheet.
Baking
- Bake for 12-15 minutes or until the edges are lightly golden.
- Allow to cool on a wire rack before serving.