This Cranberry-Pumpkin cookie is an excellent way to use pumpkin, it is also one of my favorite Samhain recipes. This is a soft and delicious cookie the pumpkin-cranberry flavor adds a touch of fall scents and taste to your baking. This is also an excellent treat with a cup of afternoon tea.
1/2 cup butter or margarine, softened
1 cup white sugar
1 teaspoon vanilla extract
1 cup pureed cooked pumpkin
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup cranberries
1 teaspoon ground cinnamon
1 tablespoon grated orange peel
1/2 cup chopped nuts
Preheat oven to 375 degrees F. 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 and add to mixture. Mix until well blended.
Cut the cranberries in half and stir into mixture. Add orange peel and nuts.
Drop by teaspoonfuls onto cookie sheets. Bake for 10 to 12 minutes. Makes 3 dozen cookies