Struck with my love for the flavors of Fall once again, I decided to bake some pumpkin cookies. I can't seem to get enough pumpkin flavored things in the Fall, and although I've made pumpkin cookies in the past, I've never made anything pumpkin and cranberry. The combination is fantastic, and I'm looking forward to making a Pumpkin Cranberry Coffee Cake very soon!
Cranberry-Pecan Pumpkin Drop Cookies (from "A Harvest Of Pumpkins And Squash" by Lou Seibert Pappas)
3/4 cup pecan halves
1/2 cup butter
1 cup firmly packed light brown sugar
1 large egg
2/3 cup pumpkin puree
1 tsp vanilla
1 tsp baking soda
1/2 tsp baking powder
1 1/2 cups all purpose flour
1 tsp cinnamon
1/2 tsp allspice
1/2 tsp cloves (I left this out because I don't like cloves)
Pinch of salt
1 cup dried cranberries
Preheat oven to 350 degrees. Lightly butter 2 baking sheets or line them with parchment paper.Spread the pecans in a small baking pan and bake until lightly toasted, 8-10 minutes. Chop coarsely.
In a large bowl, using electric mixer set on medium speed, beat the butter until creamy. Gradually add the brown sugar, beating until fluffy. Add the egg, pumpkin, and vanilla and beat until smooth, In a medium bowl, stir together flour, baking soda, baking powder, and spices. Add the dry ingredients to the pumpkin mixture and mix just until incorporated. Stir in the cranberries and pecans.
Drop the batter in rounded teaspoons onto the prepared pans. Bake until golden brown, 12-14 minutes. Transfer the cookies to wire racks and let cool. Store in an airtight container for 3-4 days, or wrap tightly and freeze for up to 1 month.
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