Cranberry pumpkin cookies: A photo essay

Like most cookie recipes the first ingredient-related step is "cream together butter and sugar until light and fluffy." And yes, my mixer has hot-rod flames on it.

pumpkinpuree — The pumpkin puree goes in next. This was edible, not to mention delicious, until I added the eggs.

dryingredients — Meanwhile back at the sifter...Next the sifted dry ingredients (flour, baking powder, baking soda, and salt) got added in three batches...which really only makes sense if you're alternating with a liquid which for this recipe you do not.

I used dried cranberries. I also ended up having to chop them with a knife because the chopper needs a new blade.

orangezest1 — I haven't found a better way to get orange zest than the Early American Food processor. I always feel like the Joseph Mengele of fruit when I do this.

orangezest2 — Yep, that orange only produced 1 tablespoon (15ml or 7.5g) of zest.

thedough — Blended all together with additional spices and the dough is ready to drop.

cookies1 — The fancy drop cookie delivery thing (a table spoon with a rubber bottom to help push out the dough) was of no use. I ended up going with the regular teaspoon from the cutlery drawer.

cookies2 — Pan from the previous photo on the right. Yep, I was surprised that it didn't come out as one big cookie.

And now for the recipe:

Cranberry pumpkin cookies
Makes about 3 dozen
Prep time: 1 hour
Bake time: 10-12 minutes

1/2 cup (120g^*) butter, softened

1 cup (200g) white/granulated sugar

1 teaspoon (5mL) vanilla extract

1 egg

1 cup (200g) pumpkin puree, solidly packed

2 1/4 cups (270g) all-purpose flour

2 teaspoons (10mL) baking powder

1 teaspoon (5mL) baking soda

1/2 teaspoon (2.5mL) salt

1 cup (150g) fresh cranberries or 1/2 cup (75g) dried cranberries (as preferred)

1 teaspoon (5mL) ground cinnamon

1 tablespoon (10g) orange zest

Preheat oven to 375degF (190.56degC)

In large mixing bowl cream together butter and sugar until light and fluffy.

Beat in vanilla, egg, and pumpkin.

Sift together flour, baking powder, baking soda, and salt.

Stir into mixture along with orange zest and cinnamon.

Use parchment paper or lightly butter a baking sheet.

Drop dough by the teaspoon onto baking sheet.

Bake for 10 to 12 minutes.

^*Conversions byThe Metric Kitchen

Comments

dev0347 says

1 December 2010 at 5:23

I didn’t need the conversions, except for cups, cos I have no idea what a cup is. All my baking equipment is in decimal and imperial, but the decimal is meaningless to me, even though I was taught it in school! Pounds and ounces FTW!
dev0347 says

1 December 2010 at 5:27

PS Those look awesomely tasty
dev0347 says

15 December 2010 at 6:26

As I have now eaten some of the cookies in those pictures, I can confirm that they are beyond awesomely tasty. They’re utterly heavenly.

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