Cranberry Walnut Pumpkin Cookies Recipes

CRANBERRY-PUMPKIN COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
• In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in vanilla, egg and pumpkin. Sift together the flour, baking powder, baking soda, salt and cinnamon; stir into mixture until well blended. Cut the cranberries in half and stir into mixture along with the orange zest and walnuts. Drop by teaspoonfuls onto cookie sheets.
• Bake for 10 to 12 minutes.

CRANBERRY WALNUT COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
• Cream white sugar, brown sugar, and butter together in a large mixing bowl. Beat milk, orange juice, and egg into the creamed mixture.
• Sift flour, baking powder, cinnamon, salt, and baking soda together in a separate bowl; blend into the wet ingredients in the mixing bowl to form a cookie dough. Stir cranberries and walnuts into the dough.
• Drop the dough onto the prepared baking sheet by the teaspoonful.
• Bake in the preheated oven until the edges are golden, 10 to 15 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely. Sprinkle confectioners' sugar over the cookies to serve.

CRANBERRY WALNUT PUMPKIN COOKIES RECIPE

Steps:

• Preheat oven to 375 degrees and grease two cookie sheets (I used coconut oil).
• Cream together the butter, sugar and salt.
• Mix in vanilla, egg, pumpkin and orange zest. Mix well, to give the larger granules of sugar and salt a chance to start dissolving.
• Add the flour, baking powder, baking soda, pie spice and cinnamon. Mix well.
• Fold in the cranberries and walnuts to evenly distribute.
• Drop dough in tablespoon size dollops on baking sheet. Leave a bit of space between, but they don't spread outward too much.
• Bake for 10-12 minutes. Allow to rest for a minute or two before removing cookies from sheet with spatula. Place on racks to fully cool.

CRANBERRY PUMPKIN COOKIES

Steps:

• 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 and 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.

PUMPKIN CRANBERRY COOKIES

Steps:

• Heat oven to 350°F. Line cookie sheets with parchment paper or lightly grease; set aside.
• Combine sugar and butter in bowl; beat at medium speed until creamy. Add pumpkin, egg and vanilla; continue beating until well mixed.
• Combine flour, baking powder, baking soda, cinnamon and salt in bowl. Add flour mixture to sugar mixture; beat at low speed until well mixed. Stir in cranberries, walnuts and orange zest.
• Drop dough by teaspoonfuls onto prepared cookie sheets. Bake 11-13 minutes or until golden brown around edges. Cool 1 minute on cookie sheet; remove to cooling rack. Cool completely.
• Combine powdered sugar and enough orange juice in bowl for desired drizzling consistency. Drizzle glaze over cookies.

CRANBERRY WALNUT COOKIES

Steps:

• In a large bowl, cream shortening and sugars. Beat in eggs, one at a time. Add orange juice concentrate, orange zest and vanilla. Combine the flour, cream of tartar, baking soda and salt; gradually add to creamed mixture and mix well. Stir in cranberries and walnuts. Cover and refrigerate 2 hours or until easy to handle., Drop by tablespoonfuls onto greased baking sheets. Bake at 350° for 14-16 minutes or until lightly browned. Remove to wire racks to cool.

FROSTED PUMPKIN-WALNUT COOKIES

Steps:

• Cream butter; gradually add brown sugar, beating well at medium speed of an electric mixer.
• Add eggs, one at a time, beating after each addition.
• Stir in pumpkin and vanilla.
• Combine flour, baking powder, salt, and pumpkin pie spice.
• Gradually add to creamed mixture, mixing well.
• Stir in walnuts.
• Chill for at least 1 hour or until ready to bake.
• Drop dough by teaspoonfuls 2 inches apart onto greased cookie sheets. I used a 1 1/2 inch cookie scoop and got 58 cookies.
• Bake at 375F for 11-12 minutes.
• Cool on wire racks.
• Frost with Maple Frosting.
• (Maple Frosting).
• Cream butter; gradually add 1 cup powdered sugar, beating well at medium speed of an electric mixer.
• Add remaining sugar alternately with milk, beating until smooth enough to spread.You may need to add a bit more milk.
• Add maple extract, and beat well.

CRANBERRY WALNUT PUMPKIN COOKIES

Steps:

• Preheat oven to 375. Grease cookie sheets. In a large mixing bowl, cream butter and sugar until fluffy. Beat in vanilla, egg and pumpkin. Sift together the flour, baking powder,baking soda, salt, cinnamon and nutmeg, add into mixture until well blended. Add dried cranberries, orange zest and walnuts and stir into mixture. Drop by teaspoonfuls onto cookie sheets. Bake for 10 to 12 minutes.