Pumpkin Cranberry Cookies |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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From a clip-out recipe that I found many years ago. The original recipe calls for raisins but I like using dried cranberries. These have a nice soft texture. Ingredients:
1/2 cup butter |
1/4 cup sugar |
1/4 cup brown sugar |
1 egg |
1 teaspoon vanilla |
2/3 cup pumpkin puree |
3/4 cup dried cranberries |
1 3/4 cups flour |
1/2 teaspoon baking powder |
1/2 teaspoon baking soda |
1/8 teaspoon salt |
1 teaspoon cinnamon |
1/2 teaspoon ginger |
1/2 teaspoon nutmeg |
1/4 teaspoon allspice |
1/4 teaspoon clove |
Directions:
1. Preheat oven to 375°F.
2. Cream together the butter and the sugars.
3. Beat in the egg, pumpkin and vanilla.
4. Mix dry ingredients together and then add to the wet ingredients and blend well.
5. Stir in dried cranberries.
6. Drop batter by rounded tablespoons onto a greased cookie sheet.
7. Bake for 15-20 minutes or until golden brown.
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