Pumpkin Orange Cranberry Cookies Recipe

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Updated August 30, 2018

Pumpkin orange cranberry cookies — Carrie Vasios

These soft, cakey cookies have a ton of pumpkin flavor thanks to the boosting effects of orange. Tart cranberries provide occasional bursts of tartness and nutmeg, notes of fall.

Recipe Details

Pumpkin Orange Cranberry Cookies Recipe

Active 25 mins

Total 40 mins

Serves 36 servings

Cook Mode (Keep screen awake)

Ingredients

2 1/2 cups (12 1/2 ounces) all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon salt
8 tablespoons unsalted butter, at room temperature
1/2 cup packed light brown sugar
1 cup (7 ounces) sugar
1 egg
1 teaspoon vanilla
1 packed teaspoon orange zest (from about 1 medium orange)
1 cup pureed pumpkin
3/4 cup dried cranberries

Directions

Adjust oven racks to lower and middle positions and preheat oven to 350°F (180°C). Line two baking sheets with parchment paper. In a medium bowl, whisk together flour, baking soda, baking powder, nutmeg, cinnamon, and salt; set aside.
In a large bowl, cream together butter, light brown sugar, and sugar with an electric mixer until light and fluffy, about 3 minutes. Beat in egg. Beat in vanilla and orange zest, followed by pumpkin puree. Add dry ingredients to the bowl and beat until just combined. Use a rubber spatula to fold in cranberries.
Drop dough by rounded tablespoon onto prepared cookie sheets. Bake until golden at the edges and dry on top, about 18 minutes. Let cool 5 minutes on sheets then transfer to a wire rack to finish cooling.