Pumpkin-Cranberry Cookies Recipe

Name: Pumpkin-Cranberry Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 c. cranberries; 1 c. plus 3 Tbsp. sugar, divided; 2 1/2 c. flour; 2 1/2 tsp. baking powder; 1 tsp. cinnamon; 1/2 tsp. salt; 1/2 c. butter; 1 c. canned pumpkin; 1/2 c. honey; 2 tsp. vanilla; 1 tsp. orange zest; 1 1/2 c. chopped nuts

Servings: persons

1 1/2 c. cranberries
1 c. plus 3 Tbsp. sugar, divided
2 1/2 c. flour
2 1/2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. salt
1/2 c. butter
1 c. canned pumpkin
1/2 c. honey
2 tsp. vanilla
1 tsp. orange zest
1 1/2 c. chopped nuts

1
Preheat oven to 375u00b0.
2
Grease (or Pam) baking sheets.
3
Chop cranberries and combine with 3 tablespoons sugar.
4
Combine flour, baking powder, cinnamon, baking soda and salt in bowl.
5
With mixer set on medium-high, beat butter and remaining 1 cup sugar until creamy.
6
Beat in pumpkin, honey, vanilla and zest.
7
Reduce speed to low and gradually beat in flour mixture.
8
Stir in nuts and cranberries.

1098

kcal

Calories

Fat

202

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 c. cranberries, 1 c. plus 3 Tbsp. sugar, divided, 2 1/2 c. flour, 2 1/2 tsp. baking powder, and more.

Yes, Pumpkin-Cranberry Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin-Cranberry Cookies

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