Monday, January 14, 2008

Pumpkin Cranberry Cookies

Pumpkin Cranberry Cookies (adapted from the Victory Garden Cookbook)

Pre-heat oven to 350

2 1/4 cups all purpose flour

2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1 tsp cinnamon

1 egg

1/3 cup of oil + 1 Tbsp. water

1 cup sugar

1 tsp. vanilla extract

3/4 cup of pureed pumpkin

1 cup cranberries halved or chocolate chips or nuts

Mix together the dry ingredients and set aside. Beat the egg, add oil, water, sugar, vanilla and pumpkin and mix well. Mix the wet and dry ingredients. Add cranberries, chocolate chips, nuts or a combination. Lightly spray a cookie sheet with cooking spray. Drop rounded spoonfuls onto cookie sheet. Bake at 350 for 10-12 minutes.

(notes from

*My Notes - a very forgiving recipe. I add a handful of oatmeal to the dry mix. Sometimes I replace some of the white sugar with brown sugar for a more moist cookie. Don't use whole cranberries! I tried it once & they just don't have enough time to cook. I've added more pumpkin and skipped the water - It comes out good no matter what you do to it.

My daughter likes hers without the cranberries - just plain pumpkin cookie. So I just divide the dough and add then add the cranberries or whatever. This also freezes very well. I follow the recipe and put the cookie sheet in the freezer instead of the oven until the pumpkin lumps are frozen solid and then transfer them to a freezer bag. They can go straight from the freezer to the oven - just watch the cooking time.)

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