Ingredients

The following ingredients have 12 Servings
  • 1/2 cup butter
  • 1 cup white sugar
  • 1/3 cup brown sugar
  • 1 teaspoon vanilla
  • 1 egg
  • 1 cup of pumpkin
  • 2 1/4 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 1 cup dried cranberries
  • 1 tablespoon heaping of orange zest
  • 1/2 cup shredded sweetened coconut

Instruction

  • Kick the tires and light the fires to 350 degrees.
  • Cream your butter and sugars together until they are wonderfully fluffy, then beat in the egg and vanilla. 
  • Add in the pumpkin and mix thoroughly. 
  • Sift all your dry ingredients together in a separate bowl. 
  • Slowly add in the flour mixture into the wet and once combined, add in the cranberries and coconut or walnuts. I made mine coconut only since no one but little ol' me likes walnuts in cookies. The coconut was fabulous and added a nice crunch. 
  • Drop by rounded tablespoonful onto a greased or parchment lined cookie sheet. 
  • Cook at 350 degrees for 8-10 minutes, until they are lovely little pumpkin cakes, just waiting to be eaten. For a cakey cookie, these were surprisingly good and something I definitely will make again.