Cranberry Pumpkin Cookies

Recipe View 0 mins Preheat your oven to 375°F (190°C). Lightly grease two baking sheets, or line them with parchment paper.

Recipe View 4 mins In a large bowl, cream together the softened butter and granulated sugar using an electric mixer until light and fluffy. (3-5 minutes)

Recipe View 1 mins Beat in the pumpkin puree, egg, and vanilla extract until well combined. The mixture should be smooth and even in color. (1-2 minutes)

Recipe View 0 mins In a separate medium bowl, sift together the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt. This ensures even distribution of the leavening agents and spices.

Recipe View 2 mins Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix. (2-3 minutes)

Recipe View 1 mins Gently fold in the halved cranberries, chopped walnuts, and orange zest until evenly distributed throughout the dough. (1-2 minutes)

Recipe View 6 mins Drop by rounded teaspoonfuls onto the prepared baking sheets, leaving approximately 2 inches between each cookie. (5-7 minutes)

Recipe View 11 mins Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are set. (10-12 minutes)

Recipe View 7 mins Remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely. (5-10 minutes)