CRANBERRY-PUMPKIN COOKIES
Soft, cake-like cookies.
Provided by Lucy Randall
Categories Fruits and Vegetables Vegetables Squash
Time 32m
Yield 36
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
- In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in vanilla, egg and pumpkin. Sift together the flour, baking powder, baking soda, salt and cinnamon; stir into mixture until well blended. Cut the cranberries in half and stir into mixture along with the orange zest and walnuts. Drop by teaspoonfuls onto cookie sheets.
- Bake for 10 to 12 minutes.
Nutrition Facts : Calories 89.7 calories, Carbohydrate 12.9 g, Cholesterol 11.9 mg, Fat 3.9 g, Fiber 0.7 g, Protein 1.3 g, SaturatedFat 1.8 g, Sodium 131.1 mg, Sugar 6 g
PUMPKIN CRANBERRY COOKIES
From a "clip-out" recipe that I found many years ago. The original recipe calls for raisins but I like using dried cranberries. These have a nice soft texture.
Provided by HokiesMom
Categories Dessert
Time 1h15m
Yield 30 cookies, 15 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 375°F.
- Cream together the butter and the sugars.
- Beat in the egg, pumpkin and vanilla.
- Mix dry ingredients together and then add to the wet ingredients and blend well.
- Stir in dried cranberries.
- Drop batter by rounded tablespoons onto a greased cookie sheet.
- Bake for 15-20 minutes or until golden brown.
Nutrition Facts : Calories 144.7, Fat 6.7, SaturatedFat 4, Cholesterol 28.7, Sodium 133.9, Carbohydrate 19.4, Fiber 0.8, Sugar 7.3, Protein 2.1
CRANBERRY PUMPKIN COOKIES
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
Categories Desserts
Time 35m
Yield about 1/2 dozen.
Number Of Ingredients 16
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.
PUMPKIN CRANBERRY COOKIES
Steps:
- Heat oven to 350°F. Line cookie sheets with parchment paper or lightly grease; set aside.
- Combine sugar and butter in bowl; beat at medium speed until creamy. Add pumpkin, egg and vanilla; continue beating until well mixed.
- Combine flour, baking powder, baking soda, cinnamon and salt in bowl. Add flour mixture to sugar mixture; beat at low speed until well mixed. Stir in cranberries, walnuts and orange zest.
- Drop dough by teaspoonfuls onto prepared cookie sheets. Bake 11-13 minutes or until golden brown around edges. Cool 1 minute on cookie sheet; remove to cooling rack. Cool completely.
- Combine powdered sugar and enough orange juice in bowl for desired drizzling consistency. Drizzle glaze over cookies.
Nutrition Facts : Calories 100 calories, Fat 3.5 grams, SaturatedFat grams, Transfat grams, Cholesterol 10 milligrams, Sodium 85 milligrams, Carbohydrate 16 grams, Fiber 1 grams, Sugar grams, Protein 1 grams
GLUTEN-FREE PUMPKIN, OAT AND CRANBERRY COOKIES
Steps:
- For the cookies: Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper. In a small bowl, whisk together the flour blend, oat flour, quick-cooking oats, pumpkin pie spice, baking soda and salt. In a large bowl, cream together the softened coconut oil, granulated sugar and coconut sugar. Beat in the egg and vanilla. Stir in the flour mixture in two additions, alternating with the pumpkin puree, stirring just until combined. Stir in the cranberries.
- Place some old-fashioned oats in a small bowl. Using a 1 3/4-inch ice-cream scoop, scoop up cookie dough and drop it into the bowl. Roll the dough in the oats to coat. Place the dough on a prepared baking sheet and repeat with the remaining cookie dough. Bake until the cookies are golden, about 25 minutes. Let cool on the baking sheet set over a wire rack.
- In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt.
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.
CRANBERRY PUMPKIN MUFFINS
These yummy pumpkin muffins are perfect for the Thanksgiving table! Substitute toasted pumpkin seeds or dried cherries for the cranberries, if you wish.
Provided by Robin L.
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 40m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease or place paper muffin cups in a 12 cup muffin tin.
- Mix the flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg together in a mixing bowl.
- Beat the canned pumpkin, eggs, butter, buttermilk, and vanilla together in another large mixing bowl. Gradually beat in the flour mixture until well blended. Stir in the dried cranberries until evenly blended. Spoon batter into muffin tins about 3/4 full.
- Bake in preheated oven until a toothpick inserted in the middle of a muffin comes out clean, 20 to 25 minutes. 3 minutes before turning out from pan. Serve warm or at room temperature.
Nutrition Facts : Calories 253 calories, Carbohydrate 40.2 g, Cholesterol 51.5 mg, Fat 8.8 g, Fiber 1.8 g, Protein 3.7 g, SaturatedFat 5.2 g, Sodium 329.5 mg, Sugar 22.3 g
DAY AFTER THANKSGIVING COOKIES
With your leftover cranberry sauce and pumpkin, bake some Thanksgiving cookies. I've used jellied and whole-berry cranberry sauce, and both are equally delicious. -Heather Bates, Athens, Maine
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 6 dozen.
Number Of Ingredients 16
Steps:
- In a large bowl, cream butter and sugars until light and fluffy. Beat in pie filling, cranberry sauce, egg and vanilla. In another bowl, whisk flour, oats, cinnamon, baking soda, salt, nutmeg and cloves; gradually beat into creamed mixture. Stir in chips. Refrigerate, covered, until firm, about 2 hours., Preheat oven to 350°. Drop dough by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake until edges are golden brown, 15-18 minutes. Cool on pans 5 minutes; remove from pans to wire racks to cool completely.
Nutrition Facts : Calories 98 calories, Fat 4g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 63mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 1g fiber), Protein 1g protein.
PUMPKIN CRANBERRY BREAKFAST COOKIE
This is a variation on a breakfast cookie from Jennifer at Allrecipes.com. I made these up as I have tons of pumpkin and I love pumpkin anything, try these they are nice and soft and spicy.
Provided by Shannon Holmes
Categories Breakfast
Time 18m
Yield 36 cookies, 36 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F.
- Place all ingredients in bowl, stir together until combined.
- Roll the cookies into golf ball sized balls with cooking oil sprayed hands.
- Place on cookie sheet (s) about 2 inches apart, giving them room to spread slightly.
- Spray tops with cooking oil, flip over with a cooking oil sprayed spatula, these are precautions so your cookies won't stick to the pan.
- Bake about 8 minutes for moist cookies and 10-12 for dry cookies.
- Store in Tupperware between layers of waxed paper.
- Great with a pumpkin pie latte!
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