Pumpkin Cranberry Cookies

In my mind, Fall = PUMPKIN....lots and lots of pumpkin! This will be the first of many pumpkin flavored recipes that I plan on posting between now and Thanksgiving. So get ready to see all the different types of sweet treats that you can create with pumpkin.


I absolutely love these pumpkin cranberry cookies! There are so many great flavors and ingredients jam packed into these delicious treats. The combination of cinnamon, ginger and nutmeg create such a pleasant fall aroma throughout the house as these cookies bake in the oven.


Then when you bite into these cookies you get the texture of the dried cranberries and the oatmeal. YUM! These cookies are so fluffy and moist...almost the consistency of a muffin or bread...they are not crunchy or gooey like your typical cookie. Is your mouth watering yet?


These cookies would be perfect to take to a holiday party, a cookie swap or just to have as an after dinner dessert, as we did tonight!

Pumpkin Cranberry Cookies

Ingredients:
12 tbsp butter, softened
1 cup packed brown sugar
1/2 cup sugar
1 cup canned pumpkin
1 egg
1/2 tsp vanilla extract
1 1/2 cups all-purpose flour
1 cup quick cooking oats
1/2 cup whole wheat flour
1 tsp baking soda
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/4 tsp salt
1/4 tsp ground nutmeg
1/2 cup dried cranberries

Cream butter and sugars until light and fluffy. Beat in pumpkin, egg and vanilla. Combine all-purpose flour, oats, whole wheat flour, baking soda, ginger, cinnamon, salt, nutmeg; gradually add to creamed mixture. Fold in cranberries. Spray baking sheet with cooking spray. Drop dough by large spoonfuls two inches apart. Bake at 350 degrees for 20-22 minutes. Makes 1 dozen cookies.

Hope you enjoy this recipe as much as I do!