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 a 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.
Tips for Making Perfectly Baked Cookies
- Measure carefully and follow instructions: You should always measure carefully when baking anything and cookies are no exception. Follow the instructions too. If your recipe calls for creaming butter and sugar together separately from the dry ingredients, be sure you take that extra step.
- Don’t overmix the dough: Mix your ingredients together thoroughly, but don’t go overboard as this can make the texture of your cookies hard or tough.
- Don’t grease your cookie sheets: Greasing your cookie sheets can cause your cookies to spread too much, so don’t do it unless your recipe calls for it specifically. To keep cookies from sticking, consider lining your sheets with parchment paper.
- Make your cookies the same size: Whether you’re making drop cookies or rolled, make the size and thickness of your cookies as uniform as possible. This will ensure even baking and overall better results.
- Adjust your oven racks: If you are baking just one sheet of cookies at a time, position the rack in the center of the oven. If you are baking two sheets at a time, divide the oven into thirds with your racks and swap the sheets top to bottom about halfway through the baking time.
- Let cookie sheets cool between batches: When baking multiple batches of cookies in succession, allow the cookie sheets to cool completely before dropping more dough on them. If you are using parchment paper you can prepare a fresh batch ahead of time and as soon as the sheet cools, simply slide the parchment onto it.
- Don’t overbake: Most cookie recipes list baking time in a range. Cookies bake very quickly so you always want to check for doneness at the minimum time listed in the instructions. Touch the top. Cookies that are done will feel like they have set and be dry to the touch.
- Transfer baked cookies to cooling racks immediately: Cookies on a hot baking sheet will continue to bake, so unless your recipe specifies not to, transfer finished cookies to cooling racks immediately. Always wait until cookies are completely cooled before storing.
- Storing cookies: Store cookies in containers with tight-fitting lids. Soft cookies should always be stored separately from crisp cookies and placing wax or parchment paper between the layers is recommended to keep them from sticking. Cookies can also be stored in the freezer for up to three months.
Pumpkin Cranberry Cookies
- 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
- 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.
- 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.