CRANBERRY PUMPKIN COOKIES

Cranberry Pumpkin Cookies image

Kristen Fitzgerald's moist cookies capture fall flavor in a big way! The Stratford, Connecticut cook adds in brightly-colored dried cranberries for a pleasant tang. You'll want to keep the cookie jar filled with these!

Provided by Taste of Home

Time 35m

Yield about 1/2 dozen.

Number Of Ingredients 16

Ingredients

6 tablespoons butter, softened
1/2 cup packed brown sugar
1/4 cup sugar
1/2 cup canned pumpkin
2 tablespoons beaten egg
1/4 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 cup quick-cooking oats
1/4 cup whole wheat flour
1/2 teaspoon baking soda
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1/4 cup dried cranberries

Steps:

In a large bowl, cream butter and sugars until light and fluffy. Beat in the pumpkin, egg and vanilla. Combine the all-purpose flour, oats, whole wheat flour, baking soda, ginger, cinnamon, salt, nutmeg and allspice; gradually add to creamed mixture. Fold in cranberries. , Drop by 1/4 cupfuls 2 in. apart onto a baking sheet coated with cooking spray. Bake at 350° for 20-22 minutes or until lightly browned. Remove to wire racks to cool.

Nutrition Facts : Calories 284 calories, Fat 11g fat (6g saturated fat), Cholesterol 44mg cholesterol, Sodium 215mg sodium, Carbohydrate 45g carbohydrate (26g sugars, Fiber 2g fiber), Protein 4g protein.