Ingredients for Pumpkin Cranberry Cookies
- 1 cup (2 sticks) unsalted butter, softened
- Sugar
- Brown Sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- Pumpkin Puree
- 1 cup dried cranberries
- 3 cups all-purpose flour
- Baking Powder
- 1 teaspoon baking soda
- Salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- Allspice
- Clove
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How to Make Pumpkin Cranberry Cookies
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- Cream together 1 cup (2 sticks) softened unsalted butter and ¾ cup packed light brown sugar and ¾ cup granulated sugar until light and fluffy.
- Beat in 2 large eggs, 1 (15 ounce) can pumpkin puree, and 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ½ teaspoon ground cloves, and ½ teaspoon ground nutmeg.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 1 cup dried cranberries.
- Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 15-20 minutes, or until the edges are golden brown and the centers are still slightly soft.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
29g
Fat
20g
Carbs
6g