Friday, November 8, 2013

Pumpkin Cranberry Cookies

I know cookies aren't the traditional Thanksgiving dessert, but I'm hoping this year you'll reconsider and may add a batch of these delicious cookies to your dessert table.  I mean, these cookies have the prerequisite pumpkin flavor, but the addition of cranberries as well, for a true fall flavor.  Plus oatmeal for a great texture and flavor.  These cookies are different from last week's Pumpkin Oatmeal Cinnamon Chip cookies in that they have a slightly different texture--soft but still hearty--and without the browned butter.  These pumpkin cranberry cookies might be a little more my favorite, but here's an idea: make them both and have a taste test for Thanksgiving.  Or decide which ones you like best, hide those and serve the others.  No one needs to know--I won't tell.

I've been on the hunt for a pumpkin cranberry cookie for a while.  I liked this one from Jamie at My Baking Addiction, even though Jamie uses white chocolate chips and dried cherries.  I swapped these for dried cranberries and it worked out exactly as I imagined.  These cookies are sturdy and seem more like a pumpkin flavored oatmeal cookie than a pumpkin cookie with oatmeal mixed in (yes, there is a difference).  Using my own pumpkin pie spice, I otherwise followed the recipe because it really was what I'd been looking for, with only the mildest of changes.  And seriously, do you really need all that pie?  Move one over a bit and make room for some cookies.

Pumpkin Cranberry Cookies


2 cups flour
1 1/2 cups oats
1 1/2 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, room temperature
1 cup brown sugar, packed
1 cup sugar
1 cup pumpkin puree
1 egg
1 teaspoon vanilla extract
2 cups dried cranberries

In a medium bowl, whisk together flour, oats, cinnamon, pumpkin pie spice, baking soda and salt.

In the bowl of a stand mixer or a large bowl with a hand held mixer, beat butter until creamy, about 2-3 minutes.  Beat in both sugars until light and fluffy, scraping the sides of the bowl as needed.

Stir in pumpkin, egg and vanilla and mix until combined.

Gradually stir in flour mixture until just combine, taking care not to overmix.  Stir in cranberries until distributed throughout.

Using a medium cookie scoop, drop dough on a parchment or Silpat lined cookie sheet.

Bake at 350 degrees F for 12-14 minutes or until they are lightly browned.  Note: I baked mine closer to 14 minutes.  Turn baking sheet 180 degrees halfway through baking. If using more than one sheet at a time, rotate positions in the oven for more even baking.

Cool on pans for a 3-5 minutes before transferring to wire racks to cool completely.

Store in an airtight container.

Makes 4 1/2 dozen cookies.

Happy Baking,
The Cookie Princess

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