Recipe Details

Ingredients

• 1 cup white sugar

• ½ cup butter, softened

• 1 cup solid pack pumpkin puree

• 1 large egg

• 1 teaspoon vanilla extract

• 2 ¼ cups all-purpose flour

• 2 teaspoons baking powder

• 1 teaspoon baking soda

• 1 teaspoon ground cinnamon

• ½ teaspoon salt

• 1 cup halved fresh cranberries

• ½ cup chopped walnuts

• 1 tablespoon orange zest

Description

1. Preheat the oven to 375 degrees F (190 degrees C). Grease two cookie sheets.

2. Cream sugar and butter in a large bowl with an electric mixer until light and fluffy. Mix in pumpkin purée, egg, and vanilla.

3. Sift flour, baking powder, baking soda, cinnamon, and salt together into a medium bowl. Stir flour mixture into pumpkin mixture until well blended. Stir in cranberries, walnuts, and orange zest. Drop teaspoonfuls of dough 2 inches apart onto the prepared baking sheets.

4. Bake in the preheated oven until the edges are golden, 10 to 12 minutes.

5. Remove from the oven and transfer to wire racks to cool.