Pumpkin-Cranberry Cookies Recipe

Name: Pumpkin-Cranberry Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. flour; 1/2 tsp. salt; 1/2 tsp. ground nutmeg; 1/4 tsp. ground cloves; 1 1/2 c. cranberries, chopped; 3/4 c. unsalted butter (room temperature); 3/4 tsp. vanilla extract; 1 c. canned pumpkin puree; 1 c. coarsely chopped walnuts; 1 tsp. baking soda; 1 tsp. ground cinnamon; 1/2 tsp. allspice; 3 Tbsp. sugar; 1 c. brown sugar; 1 egg

Servings: persons

2 c. flour
1/2 tsp. salt
1/2 tsp. ground nutmeg
1/4 tsp. ground cloves
1 1/2 c. cranberries, chopped
3/4 c. unsalted butter (room temperature)
3/4 tsp. vanilla extract
1 c. canned pumpkin puree
1 c. coarsely chopped walnuts
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. allspice
3 Tbsp. sugar
1 c. brown sugar
1 egg

1
Heat oven to 375u00b0.
2
Combine flour, baking soda, salt and spices.
3
Combine cranberries and sugar.
4
Beat butter with brown sugar until creamy.
5
Beat in egg, vanilla and pumpkin.
6
Beat in flour mixture.
7
Stir in cranberries and walnuts.
8
Drop dough by teaspoons onto greased baking sheets.
9
Bake until just beginning to brown, about 20 minutes.

1465

kcal

Calories

Fat

171

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 15 ingredients. The key ingredients include: 2 c. flour, 1/2 tsp. salt, 1/2 tsp. ground nutmeg, 1/4 tsp. ground cloves, 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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