Cranberry Walnut Pumpkin Cookies Recipe
Cranberry Walnut Pumpkin Cookies are soft cookies. They are sort of like muffin tops and make a great snack with coffee.
Servings 36
Calories 99kcal
Ingredients
- ½ cup butter softened
- 1 cup sucanat pure cane sugar is fine if you prefer
- ½ teaspoon sea salt or Kosher salt
- 1 teaspoon pure vanilla extract
- 1 large egg
- 1 cup pureed cooked pumpkin or squash canned is fine
- 1 tbs orange zest
- 2 ¼ cups flour
- 2 teaspoon baking powder preferably aluminum-free
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- ½ teaspoon cinnamon
- 1 cup dried cranberries
- ½ cup chopped walnuts
Instructions
- Preheat oven to 375 degrees and grease two cookie sheets (I used coconut oil).
- Cream together the butter, sugar and salt.
- Mix in vanilla, egg, pumpkin and orange zest. Mix well, to give the larger granules of sugar and salt a chance to start dissolving.
- Add the flour, baking powder, baking soda, pie spice and cinnamon. Mix well.
- Fold in the cranberries and walnuts to evenly distribute.
- Drop dough in tablespoon size dollops on baking sheet. Leave a bit of space between, but they don't spread outward too much.
- Bake for 10-12 minutes. Allow to rest for a minute or two before removing cookies from sheet with spatula. Place on racks to fully cool.
Notes
Leftover cookies freeze very well. I stored them in small bags of two to grab for a snack or dessert. I actually enjoy grabbing one or two of them straight out of the freezer, as an afternoon snack with coffee. They are not hard to bite through when frozen.
Nutrition
Calories: 99kcal | Carbohydrates: 15g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 11mg | Sodium: 92mg | Potassium: 62mg | Sugar: 8g | Vitamin A: 1145IU | Vitamin C: 0.5mg | Calcium: 20mg | Iron: 0.6mg