Cranberry Pumpkin Cookies

[shanmonster]

Oh, goodness. These are perfect for the autumn, and I have a batch in the oven even as I type. Light and cakey, they have a sharp bite of fresh ginger and cranberries that act as counterpoint to the sweetness.

Here's the way to do it!

• 1/2 cup softened butter
  
• 1 cup raw sugar
  
• 1 teaspoon vanilla extract
  
• 1 egg
  
• 1 cup pumpkin puree (canned will do, but I always prefer to roast/steam my own pumpkin and blend it for puree)
  
• 2 1/4 cups whole wheat pastry flour
  
• 2 teaspoons baking powder
  
• 1 teaspoon baking soda
  
• 1/2 teaspoon salt
  
• 1 teaspoon ground cinnamon
  
• 1 cup fresh cranberries, sliced in half
  
• 1 tablespoon fresh grated ginger
  
• 1/2 cup chopped walnuts

Heat oven to 375 and grease cookie sheets.
Cream butter and sugar in a large bowl until fluffy. Beat in the egg, vanilla, and pumpkin.
Sift together flour, baking powder, baking soda, salt, and cinnamon. Stir into egg mixture until well-blended.
Stir in cranberries, ginger, and walnuts.
Drop by teaspoonfuls onto cookie sheet at least an inch apart.
Bake for 10-12 minutes, and cool on wire rack.

Makes about 2-3 dozen, depending on your definition of teaspoonful.

Comments

[the-lucky-nun.livejournal.com]

Thanks for posting the recipe! I'm going to make these for Thanksgiving. I usually make a cranberry-ginger relish for my contribution to the meal, but cookies sound way better.