Cranberry Pumpkin Cookies

 

1.  

   
   
   

    Pumpkin-cranberry cookies that are soft and cakey.

    

   Ingredients

   1 cup white sugar

   ½ cup butter, softened

   1 cup solid pack pumpkin puree

   1 large egg

   1 teaspoon vanilla extract

   2 ¼ cups all-purpose flour

   2 teaspoons baking powder

   1 teaspoon baking soda

   1 teaspoon ground cinnamon

   ½ teaspoon salt

   1 cup halved fresh cranberries

   ½ cup chopped walnuts

   1 tablespoon orange zest

    

   Preheat your oven to 375° F.  cookie sheets, greased

   In a large mixing basin, cream together the sugar and butter with an electric mixer until light and fluffy. Mix in the pumpkin purée, egg, and vanilla extract.

   In a medium mixing bowl, combine the flour, baking powder, baking soda, cinnamon, and salt. Stir the flour mixture into the pumpkin mixture until fully combined. Combine cranberries, walnuts, and orange zest in a mixing bowl. Drop teaspoons of dough onto the prepared baking sheets, 2 inches apart.

    

   Bake in the preheated oven until the edges are golden, 10 to 12 minutes.

    

   Remove from the oven and transfer to wire racks to cool.