The bonus? You can freeze the dough and bake them later.
I used my small cookie scoop (1 tablespoon size) and dropped dough onto a parchment paper lined cookie tray.
Place the tray into the freezer for several hours or overnight. When the dough is frozen, plop the frozen dough balls into a freezer bag. When you are ready to cook them, just take out the amount you want to cook and put the rest back into the freezer.
Pumpkin Cranberry Cookies
2 cups all purpose flour
1 tsp baking powder
1 tsp cinnamon
1/2 tsp baking soda
1/2 tsp nutmeg
1/2 cup butter
1 cup packed brown sugar
1 egg
1 cup canned pumpkin
1 tsp vanilla extract
1 cup fresh cranberries, chopped (a food processor works well for this)
Stir together dry ingredients.
In separate bowl, beat butter with electric mixer; add brown sugar, beat until light and fluffy. Add egg, pumpkin, and vanilla, beat well.
Add dry ingredients to butter/sugar mixture, beat until well combined. Stir in cranberries.
Dough will be soft.
To cook immediately: preheat oven to 375 degrees. Grease cookie sheet or line with parchment paper. Drop dough by tablespoons 2 inches apart onto cookie sheet. Bake 8-10 minutes. Cool on wire rack. Makes about 48
To cook from frozen: preheat oven to 350 degrees. Grease cookie sheet or line with parchment paper. Place frozen dough balls 2 inches apart on cookie sheet. Bake 12-15 minutes. Cool on wire rack.
To join in the fun, just complete the steps below:
1.
Write a blog post with recipe and original photo. The theme this month
is make ahead freezer cookies for the holidays. The post should describe
how to freeze the dough and also how to bake the dough when you are
ready. We would like the recipe to be one you’re making for the first
time, and photos must be original.
2. Post the Cookie Exchange badge somewhere on your blog so others can join in the fun:
3.
Make a good faith effort to visit and comment on the other cookies in
the Linky party. We all love cookies so that should be easy!
5. FOLLOW the Creative Cookie Exchange Pinterest Board:
6. LINK your blog post below using the Linky tool
You can also just use us as a great resource for cookie recipes--be sure to check out our Facebook page, our Pinterest Board,
and our monthly posts. You will be able to find them the first Tuesday
after the 15th of each month! Also, if you are looking for inspiration
for this month's theme, check out what all of the hosting bloggers have
made so far:
Salted Dark Chocolate Crisps from The Spiced Life
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11 comments:
Pumpkin and cranberry, what a great combination for a cookie!!!
What a perfect cookie for this month-- love the flavors and the ease of making them ahead would really help with the rush of the holidays approaching.
Brilliant! This is my ideal of a bake and run, Karen. It is proactive - deliciously proactive holiday - baking at its best =)
I often use my cookie scoop just like this, Karen. Such a handy tool! Mine was a gift from a friend and I often wonder what I did before receiving it. :)
Love the combination of sweet pumpkin and tart cranberries. Your cookies look delicious!
I really like the sound of you sweet and tart cookies, I wish I could find a small scoop not so popular in Australia
Delicious! I bet the cranberries are fantastic in this!
I have 3 scoops- small, med, large. I got them from Pampered Chef, but it would probably be expensive to ship to Australia.
These look amazing!
Pumpkin and cranberry are two of my favorite flavors, so you can bet that I will be trying these soon. I had so much fun with this theme, and I am looking forward to having a freezer filled with dough so that I can pull out the cookies any time I feel like a sweet treat.
Pumpkin is my absolute favorite! And adding cranberry!! Perfect for this time of year! :)
Yummy! What a lovely combination of flavors. Thanks for being a part of the Creative Cookie Exchange and sharing your sweet recipe!
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