Pumpkin Orange Cranberry Cookies

Pumpkin Orange Cranberry Cookies
  • Yield:makes about 3 dozen cookies
  • Active time:25 minutes
  • Total time:40 minutes

[Photograph: 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.

About the author: Carrie Vasios is the editor of Serious Eats: Sweets. She likes to peruse her large collection of cookbooks while eating jam from the jar. You can follow her on Twitter @carrievasios

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

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

  1. 1.

    Adjust oven racks to lower and middle positions and preheat oven to 350°F. Line two baking sheets with parchment paper. In a medium bowl, whisk together flour, baking soda, baking powder, nutmeg, cinnamon, and salt; set aside.

  2. 2.

    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.

  3. 3.

    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.