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.
- 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
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.
Electric mixer, whisk, baking sheets, spatula