Pumpkin-Cranberry Drop Cookies
Here's another of my blue ribbon winners. It's a work in progress since I keep tweaking the original recipe.
Makes about 2 dozen cookies (using a 2 tsp cookie scoop).
1 cup sugar
1/2 cup butter
1 egg
1 cup canned pumpkin
1 tsp vanilla
1 tsp orange peel
2 cups flour
1 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
1 cup dehydrated cranberries (I also use dehydrated cranberries flavored with strawberries)
1. Preheat oven to 375°F. Lightly grease two baking sheets.
2. In a large bowl, cream together sugar and butter until smooth. Add egg, pumpkin, vanilla and orange peel.
3. In a medium bowl, sift together flour, baking soda, salt, cinnamon and nutmeg. Gradually add dry mixture to wet mixture until well blended. With a large spoon, fold in cranberries.
4. Drop dough using a 2 tsp cookie scoop. Bake 10 to 12 minutes until golden brown. Remove to cookie racks to cool completely. Enjoy!
Makes about 2 dozen cookies (using a 2 tsp cookie scoop).
1 cup sugar
1/2 cup butter
1 egg
1 cup canned pumpkin
1 tsp vanilla
1 tsp orange peel
2 cups flour
1 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
1 cup dehydrated cranberries (I also use dehydrated cranberries flavored with strawberries)
1. Preheat oven to 375°F. Lightly grease two baking sheets.
2. In a large bowl, cream together sugar and butter until smooth. Add egg, pumpkin, vanilla and orange peel.
3. In a medium bowl, sift together flour, baking soda, salt, cinnamon and nutmeg. Gradually add dry mixture to wet mixture until well blended. With a large spoon, fold in cranberries.
4. Drop dough using a 2 tsp cookie scoop. Bake 10 to 12 minutes until golden brown. Remove to cookie racks to cool completely. Enjoy!