Soft and cakey pumpkin-cranberry cookies.
Ingredients
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1 cup white sugar
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½ cup butter, softened
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1 cup solid pack pumpkin puree
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1 large egg
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1 teaspoon vanilla extract
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2 ¼ cups all-purpose flour
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2 teaspoons baking powder
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1 teaspoon baking soda
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1 teaspoon ground cinnamon
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½ teaspoon salt
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1 cup halved fresh cranberries
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½ cup chopped walnuts
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1 tablespoon orange zest
Description
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Preheat the oven to 375 degrees F (190 degrees C). Grease two cookie sheets.
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Cream sugar and butter in a large bowl with an electric mixer until light and fluffy. Mix in pumpkin purée, egg, and vanilla.
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Sift flour, baking powder, baking soda, cinnamon, and salt together into a medium bowl. Stir flour mixture into pumpkin mixture until well blended. Stir in cranberries, walnuts, and orange zest. Drop teaspoonfuls of dough 2 inches apart onto the prepared baking sheets.
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Bake in the preheated oven until the edges are golden, 10 to 12 minutes.
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Remove from the oven and transfer to wire racks to cool.
