Cranberry Pumpkin Cookies
These soft, cakey pumpkin cookies are studded with tart cranberries, crunchy walnuts, and a hint of orange zest—perfect for cozy fall baking or festive holiday trays.
Ingredients
1 cup granulated sugar
½ cup unsalted butter, softened
1 cup canned pumpkin purée
1 large egg
1 teaspoon vanilla extract
2¼ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
1 cup fresh cranberries, halved
½ cup chopped walnuts
1 tablespoon orange zest
Instructions
Preheat your oven to 375°F (190°C). Lightly grease or line two baking sheets with parchment paper.
Cream the Wet Ingredients:
In a large bowl, beat the sugar and softened butter with an electric mixer until light and fluffy. Add pumpkin purée, egg, and vanilla extract; mix until smooth.Mix the Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.Combine:
Gradually stir the dry ingredients into the pumpkin mixture until just blended. Fold in the cranberries, walnuts, and orange zest.Drop and Bake:
Drop rounded teaspoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10–12 minutes, or until the edges are lightly golden and the centers are set.Cool:
Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- Pro Tip
For extra flavor and texture, toast the walnuts lightly in a dry skillet for 3–5 minutes before adding them to the dough. It brings out their nutty richness and adds a subtle crunch!
- Hands-Free Cooking with Audio Recipes
- Cooked This Dish? Tell Us What You Think!
