Spiced Pumpkin Cranberry Cookies
Tart cranberries contrast perfectly against a gently sweet, heavily spiced pumpkin cookie and dark chocolate chunks.
Servings: 12
Equipment
- baking sheet with parchment
- hand mixer
Ingredients
- 2 sticks butter
- 1.5 cups sugar
- 2 cups pumpkin
- 2 large eggs
- 1 Tbsp vanilla extract
- 1 tsp salt
- 1 tsp ground cloves
- 1 tsp ground ginger
- 1 tsp ground nutmeg
- 3 tsp ground cinnamon
- 2 tsp baking soda
- 2 tsp baking powder
- 2 cups all purpose flour
- 2 cups oat flour finely ground
- 2 cups chocolate chunks dark chocolate, soy free
- 2 cups fresh or frozen cranberries dried work just as well, but are less tart
Instructions
- Preheat oven to 350 degrees and line a baking sheet with parchment.
- Cream together butter and sugar until airy. Add eggs, then pumpkin, and vanilla.
- Sift together all dry ingredients and spices.
- Gently fold dry ingredients into wet ingredients in 4 increments until just combined. (Try not to overmix,)
- Gently fold in the chocolate chunks and cranberries.
- Scoop 1/4 cup portions onto tray. Gently roll with hands to make cookies slightly rounded.
- Bake 5 or 6 per tray so they do not run together.
- Bake for 20 minutes or until lightly browned on the bottoms, and centers spring back from a light touch. Cool before serving.
Notes
If you don't have fresh or frozen cranberries on hand, dried cranberries work just as nicely, but will yield a slightly drier cookie.
I love to make this recipe in bulk and freeze massive bags of cookie dough balls in the freezer to pull out a few at a time whenever we want a treat. Line up on your baking tray and allow to rest in room temperature for 15 minutes, and then bake normally. You may or may not need to add a couple more minutes to the baking time, so keep an eye on them. Frozen cookie dough lasts up to 6 months in your freezer.