Pumpkin Orange Cranberry Cookies

[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!

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Pumpkin Orange Cranberry Cookies

About This Recipe

Yield:makes about 3 dozen cookies
Active time:25 minutes
Total time:40 minutes
Special equipment:electric mixer, whisk, baking sheets, spatula
This recipe appears in: Cookie Monster: Pumpkin Orange Cranberry Cookies

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

Procedures

  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.

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