These pumpkin cookies are studded with nuts and dried cranberries.
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1 cup Land O Lakes® Butter softened
1 cup sugar
1 cup canned pumpkin
1 large Land O Lakes® Egg
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1 cup chopped nuts
1 cup sweetened dried cranberries or raisins
Heat oven to 375°F. Line cookie sheets with parchment paper. Set aside.
Combine butter, sugar, pumpkin, egg, and vanilla in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add all remaining ingredients except nuts and cranberries. Beat at low speed until well mixed. Stir in nuts and cranberries.
Drop dough by rounded tablespoonfuls, 2 inches apart, onto parchment-lined cookie sheets.
Bake 12-15 minutes or until light brown on edges. Cool completely.
Drizzle or frost cooled cookies with cream cheese frosting, if desired.
Recipe and photo courtesy of Reynolds Kitchens.
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