Spiced Pumpkin-Cranberry Cookies
Flavored with orange zest and fragrant spices, these spiced pumpkin-cranberry cookies are a favorite throughout the fall and holiday season.
These cake-like drop cookies are a cinch to prepare and their rich flavor makes them a favorite of adults and kids alike.
Spiced Pumpkin-Cranberry Cookies are made with orange zest, dried cranberries, and blend of cinnamon, ginger, nutmeg, and allspice.
Those fragrant spices blend beautifully with the mellow flavor of pumpkin to make a tender, moist cookie that is one of the best to have on hand for Thanksgiving and Christmas entertaining.
FEATURED IN: Christmas Cookies
Spiced Pumpkin-Cranberry Cookies
Flavored with orange zest and fragrant spices, these spiced pumpkin and cranberry cookies are a favorite throughout the fall and holiday season.
Ingredients
- 2-3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup margarine
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 1 large egg
- 1-3/4 cups pumpkin puree
- 2 tablespoons orange juice
- 1 teaspoon grated orange zest
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon allspice
- 2/3 cup dried cranberries
Instructions
- Preheat oven to 375°F. Combine flour, baking soda, and salt in a medium bowl, set aside.
- Combine butter, granulated sugar, and brown sugar in a large mixing bowl and beat until creamy.
- Add the egg, pumpkin, orange juice orange zest, cinnamon, nutmeg, ginger and allspice and beat until thoroughly combined.
- Gradually add in the flour mixture and beat until combined. Mix in the dried cranberries.
- Drop dough by rounded tablespoons onto ungreased baking sheets. Bake for 12 to 14 minutes or until the edges are set. Remove to wire racks to cool completely.
Optional Glaze:
- Although we prefer these cookies plain, you can brush on a powdered sugar glaze after they've cooled.
- Combine 1-1/2 cups sifted powdered sugar, 2-3 tablespoons orange juice and 1/2 teaspoon grated orange zest in a medium bowl until smooth and lightly brush over the tops of the cookies.
Notes
Tip: Try using whole spices and grind them just before adding to the dough for more intense, aromatic flavor.
Nutrition Information:
Yield: 48 Serving Size: 1 cookieAmount Per Serving: Calories: 80 Total Fat: 2g Saturated Fat: .5g Trans Fat: 0g Unsaturated Fat: 1.5g Cholesterol: 4mg Sodium: 77mg Carbohydrates: 15g Fiber: .5g Sugar: 8g Protein: 1g
3 Comments on “Spiced Pumpkin-Cranberry Cookies”
way too sweet even with the dried cranberries. I would cut sugar 1/4 cup with brown and white.
Hi there! Thanks for taking the time to leave some feedback on this recipe. It’s important to remember that sugar affects not only flavor, but texture in baked goods and whereas you may like the flavor better if you cut back on the sugar, bear in mind that you won’t necessarily achieve the soft, cake-like texture of the original recipe.
these cookies are delicious…thank you for the great recipe…
holiday#2013