Pumpkin Cranberry Cookies

Name: Pumpkin Cranberry Cookies
Prep time: 35 min
Total time: 1 h 35 min
Yield: 48 cookies
Ingredients: Cookie; 1 cup granulated sugar; 1/2 cup Land O Lakes® Butter softened; 1 cup canned pumpkin; 1 large Land O Lakes® Egg; 1 teaspoon vanilla extract; 2 1/4 cups all-purpose flour; 2 teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 1/2 teaspoon salt; 1 1/2 cups sweetened dried cranberries; 3/4 cup chopped walnuts; 1 tablespoon freshly grated orange zest; Glaze; 1 1/2 cups powdered sugar; 1 to 2 tablespoons orange juice

Pumpkin and cranberry make a dynamic duo in this cake-like cookie.

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35 min

Prep Time

1 hr 35 min

Total Time

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Ingredients

1 cup granulated sugar

¹/₂ cup Land O Lakes® Butter, softened

1 cup canned pumpkin

1 large Land O Lakes® Egg

1 teaspoon vanilla extract

2 ¹/₄ cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

¹/₂ teaspoon salt

1 ¹/₂ cups sweetened dried cranberries

³/₄ cup chopped walnuts

1 tablespoon freshly grated orange zest

Glaze

1 ¹/₂ cups powdered sugar

1 to 2 tablespoons orange juice

*Substitute 1 cup canned pumpkin.

How to make

STEP 1

Heat oven to 350°F. Line cookie sheets with parchment paper or lightly grease; set aside.
STEP 2

Combine granulated sugar and butter in bowl; beat at medium speed until creamy. Add pumpkin, egg and vanilla; continue beating until well mixed.
STEP 3

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.
STEP 4

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.
STEP 5

Combine powdered sugar and enough orange juice in bowl for desired drizzling consistency. Drizzle glaze over cookies.

Tip #1

For cranberry lovers, substitute 1 cup fresh cranberries, cut in half, for the sweetened dried cranberries.

Tip #2

Leftover canned pumpkin can be used to flavor ice cream. To each cup of vanilla ice cream, add 1/3 cup canned pumpkin, 1/4 teaspoon ground cinnamon, a pinch of ginger and a pinch of cloves; stir to combine. Place in freezer container with tight fitting lid; store in freezer.

100 Calories

3.5 Fat (g)

10 Cholesterol (mg)

85 Sodium (mg)

16 Carbohydrates (g)

1 Dietary Fiber

1 Protein (g)

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