Cranberry Pumpkin Cookies
Cranberry Pumpkin Cookies is a side dish that serves 7. One portion of this dish contains roughly 4g of protein, 11g of fat, and a total of 284 calories. For 43 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. 67 people were impressed by this recipe. This recipe from Taste of Home requires salt, whole wheat flour, ground ginger, and sugar. From preparation to the plate, this recipe takes about 35 minutes. It is a good option if you're following a lacto ovo vegetarian diet. With a spoonacular score of 35%, this dish is not so outstanding. Try Cranberry Pumpkin Cookies, Cranberry Pumpkin Cookies, and Pumpkin Cranberry Cookies for similar recipes.
Servings: 7
Preparation duration: 15 minutes
Cooking duration: 20 minutes
Ingredients:
1/2 teaspoon baking soda
1/2 cup packed brown sugar
6 tablespoons butter, softened
1/2 cup canned pumpkin
1/4 cup dried cranberries
2 tablespoons beaten egg
3/4 cup all-purpose flour
1/8 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/2 cup quick-cooking oats
1/8 teaspoon salt
1/4 cup sugar
1/4 teaspoon vanilla extract
1/4 cup whole wheat flour
Equipment:
bowl
baking sheet
Cooking instruction summary:
Directions In a large bowl, cream butter and sugars until light and fluffy. Beat in the pumpkin, egg and vanilla. Combine the all-purpose flour, oats, whole wheat flour, baking soda, ginger, cinnamon, salt, nutmeg, allspice; gradually add to creamed mixture. Fold in cranberries. Drop by 1/4 cupfuls 2 in. apart onto a baking sheet coated with cooking spray. Bake at 350° for 20-22 minutes or until lightly browned. Remove to wire racks to cool. Yield: about 1/2 dozen. Originally published as Cranberry Pumpkin Cookies in Cooking for 2Fall 2008, p43 Nutritional Facts 1 cookie equals 284 calories, 11 g fat (6 g saturated fat), 44 mg cholesterol, 215 mg sodium, 45 g carbohydrate, 2 g fiber, 4 g protein. Print Add to Recipe Box Email a Friend
Step by step:
1. In a large bowl, cream butter and sugars until light and fluffy. Beat in the pumpkin, egg and vanilla.
2. Combine the all-purpose flour, oats, whole wheat flour, baking soda, ginger, cinnamon, salt, nutmeg, allspice; gradually add to creamed mixture. Fold in cranberries.
3. Drop by 1/4 cupfuls 2 in. apart onto a baking sheet coated with cooking spray.
4. Bake at 350° for 20-22 minutes or until lightly browned.
5. Remove to wire racks to cool.
Nutrition Information:
covered percent of daily need
