Yummy & Soft – Pumpkin Cranberry Cookies

I made these cookies last year and found this old post. I am so thankful I found it because a) I loved the recipe and forgot where it was and b) I wanted to share it even without a good picture of the cookies!

I am NOT usually a cookie freak, since I just made a triple batch of chocolate chip cookies just last week, but I had some whole frozen cranberries to use up and my mother claims to not like chocolate (really, I met another person who doesn’t like chocolate this week – where are you people coming from?!). I wanted to make a cookie my Mom would like since they are coming over for dinner today {sigh: this year my mother is 1,000 miles away}. These are a great alternative to the popular pumpkin chocolate chip cookie. I like the tart cranberries in there! Give it a try – the recipe is from my tried-and-true vegetable and harvest cookbook called The Victory Garden Cookbook by Marian Morash. We have never had a bad recipe from the cookbook.

Pumpkin Cranberry Cookies

1 cup sugar
1 tsp vanilla extract
1 egg
1 c. pureed cooked pumpkin
2 1/4 c flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1 cup cranberries
1 T grated orange peel
1/2 cup chopped nuts

Cream butter and sugar until light and fluffy. Beat in vanilla, egg, and pumpkin. Sift together flour, baking powder, baking soda, salt and cinnamon; beat into pumpkin mixture. Halve cranberries (I left ’em whole and they worked out fine!) and stir into mixture along with orange peel and nuts (again, left those out, more kid friendly). Drop by rounded teaspoonfuls onto a greased cookie sheet. Bake in a preheated 375° F oven for 10 to 12 minutes. Makes approximately 36 cookies. Again: I left out the orange peel and nuts and these were still very delicious!

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