Cranberry Pumpkin Cookies |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 7 |
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Kristen Fitzgerald's moist cookies capture fall flavor in a big way! The Stratford, Connecticut cook adds in brightly-colored dried cranberries for a pleasant tang. You'll want to keep the cookie jar filled with these! Ingredients:
6 tablespoons butter, softened |
1/2 cup packed brown sugar |
1/4 cup sugar |
1/2 cup canned pumpkin |
2 tablespoons beaten egg |
1/4 teaspoon vanilla extract |
3/4 cup king arthur unbleached all-purpose flour |
1/2 cup quick-cooking oats |
1/4 cup king arthur premium 100% whole wheat flour |
1/2 teaspoon baking soda |
1/4 teaspoon ground ginger |
1/4 teaspoon ground cinnamon |
1/8 teaspoon salt |
1/8 teaspoon ground nutmeg |
1/8 teaspoon ground allspice |
1/4 cup dried cranberries |
Directions:
1. In a large bowl, cream butter and sugars until light and fluffy. Beat in the pumpkin, egg and vanilla. Combine the all-purpose flour, oats, whole wheat flour, baking soda, ginger, cinnamon, salt, nutmeg, allspice; gradually add to creamed mixture. Fold in cranberries.
2. Drop by 1/4 cupfuls 2 in. apart onto a baking sheet coated with cooking spray. Bake at 350° for 20-22 minutes or until lightly browned. Remove to wire racks to cool. Yield: about 1/2 dozen.
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