CRANBERRY PUMPKIN COOKIES
A lovely fall cookie. For the cinnamon adverse substitute nutmeg for a slightly different cookie. Since this is a moist batter it lends itself to both vegan and gluten free versions. Note: You can sub in 1/2 cup dried cranberries if you prefer.
Provided by Anne Dougherty
Categories Cookies
Time 1h15m
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 375 degF
- 2. In large mixing bowl cream together butter and sugar until light and fluffy.
- 3. Beat in vanilla, egg, and pumpkin.
- 4. Sift together flour, baking powder, baking soda, and salt.
- 5. Stir pumpkin into mixture along with orange zest and cinnamon.
- 6. Drop dough by the teaspoon onto baking sheet.
- 7. Bake for 10 to 12 minutes.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
