Cranberry Pumpkin Cookies

Put cranberries and pumpkins together and you get a delicious cookie. This recipe I found on the All Recipes website but have modified it a bit after trying it a few times. The cookies are really moist and have a delightful spicy flavor. For more sweetness you can top them with some white frosting or lightly powder with confectionery sugar, but I like them just the way they are.

Enjoy!



Cranberry Pumpkin Cookies

Ingredients

• 1/2 cup butter, softened
• 1 cup white sugar
• 1/4 cup brown sugar
• 1 teaspoon vanilla extract
• 1 egg
• 1 cup solid pack pumpkin puree
• 2 1/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup fresh cranberries
• 1 teaspoon ground cinnamon
• 1 tablespoon orange zest
• 1/4 cup chopped walnuts

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
2. In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in vanilla, egg and pumpkin.
3. Sift together the flour, baking powder, baking soda, salt and cinnamon; stir into mixture until well blended.
4. Cut the cranberries in half and stir into mixture along with the orange zest and walnuts.
5. Drop by teaspoonfuls onto greased cookie sheets.
6. Bake for 10 to 12 minutes. Yields 3-4 dozen cookies depending the size.

Note: There was still something about the cranberry bread recipe that didn't sit well with me so I modified it even more. This time I think we've got a really nice recipe and Andy loves it. Please see the previous post for the edited version.