This weekend is the annual Supper Club Holiday Cookie Swap, and the first cookie in the mix I baked is a Pumpkin Cranberry cookie. I had been on the search for a pumpkin cookie since pumpkin is one of my favorite foods to eat around this time of year. I changed my cookie course from my two original choices - PB & J cookies and Chocolate Malt - and will make those for Christmas Day dessert.
I admit I am not fond of baking. There is something about the flour and sugar and spices getting all over my kitchen in crevices that I do not enjoy cleaning. It is also an exact science...once that batter is done, you cannot tweak it. Still, I enjoyed making these cookies, and my apartment smells so good that you should be very, very, very jealous.
I took a chance on this recipe since it was from Recipezaar and only had one review that said to add more salt (and I did). The batter was very sticky and I had trouble sizing it correctly in rounded tablespoonfuls onto the cookie sheets. The cookies came out cakey, which I liked, and the tartness of the cranberries added to each bite. I was happy to use my Penzey's cinnamon that I picked up recently.
I am so thankful to have the club meeting this weekend to keep my busy. I have another cookie to make and a salad to keep me busy today. Each week that gets closer to Christmas becomes harder, and I found out the other day an ex that I loved is engaged...adding fuel to the fire, or rather heat to the cookie sheet.
Pass the milk, because I am dunking my sorrows in cookie eating this weekend.
Pumpkin Cranberry Cookies (courtesy of Recipezaar)
Makes approximately 30 cookies)
1/2 cup butter (softened)
1/4 cup sugar
1/4 cup dark brown sugar
1 teaspoon pure vanilla extract
2/3 cup pumpkin puree
3/4 cup dried cranberries
1 3/4 cup flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt (I used more - tripled and it still could have used a little more)
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon ground clove
1) Preheat oven to 375 degrees F
2) Cream together butter and sugars with handheld mixer
3) Beat in egg, pumpkin, and vanilla
4) Mix dry ingredients together and add to the wet ingredients and blend well
5) Stir in dried cranberries
6) Drop batter by rounded tablespoons onto greased cookie sheets (I used parchment paper)
7) Bake for 15-20 minutes or until golden brown