For a few years now I’ve wanted to make a cookie like this, but haven’t ever done it. This year I decided there were no excuses. I borrowed this recipe from this blog and made a few changes.
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup pumpkin puree
1 1/2 cups granulated sugar
1/2 cup unsalted butter, softened
1 1/2 teaspoons cinnamon (my change)
1 1/2 teaspoon vanilla (my change)
1 cup fresh cranberries (my change)
1 cup white chocolate chips (my change)
I upped the quantities of four ingredients, because the recipe originally called for dried cranberries. And even at 1 cup of white chocolate, I felt they were still a bit sparse. I’m going to make them again today, but do them in “bar” form because I think they’ll be lovely like that.
Here’s the 411 on how to complete them:
Preheat the oven to 350 degrees and line a cookie sheet with parchment paper (I used a Pampered Chef Baking stone, so I didn’t use Parchment Paper).
In a medium sized bowl, whisk together the flour, soda, powder and salt until combined.
In a separate bowl beat together the pumpkin, sugar and butter. Beat in the egg, cinnamon and vanilla.
Combine the pumpkin and flour mixtures together, and mix in the cranberries and white chocolate chips.
Drop small spoonfuls onto the baking sheet and bake for 8-12 minutes, or until the bottoms are slightly golden.
They’re soft, tangy, spicy and sweet!
Have a Happy Thanksgiving Everyone! Count your blessings!