Pumpkin Cranberry Walnut Cookies
Pumpkin Cranberry Walnut cookies are a holiday treat that our family enjoys year round. They are also one of the MOST loved cookies during our annual cookie and cider week. After many years of being asked for the recipe and never having quite enough time to get it out, I am posting it here for all to enjoy.
Thank you for your patience. I hope it was worth the wait.
- 1 1/2 cup of coconut oil ( but you can also use butter)
- 1 15oz can pumpkin
- 1 1/2 cup granulated sugar cane
- 2 large eggs
- 4 cups of flour ( I use 2c all-purpose and 2c whole wheat
- 2 tablespoon cinnamon powder
- 1/8 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon Himalayan sea salt
- 1 1/2 heaping cup of dried cranberries
- 1 cup of chopped walnuts
Preheat oven to 375 degrees F. Line cookie sheets with parchment paper.
Beat butter or oil with sugar until fluffy. Add eggs and pumpkin. Beat until smooth. In a separate bowl combine flour, spices, salt, baking powder and baking soda. Stir with a whisk until blended. Add flour in 2-3 batches to your wet batter and mix until well combined. Stir in nuts and dried cranberries.
If batter is slightly runny ( which may be the case if it”s warm and your coconut oil is liquid) place the bowl in the refrigerator for about 30min-1hr until firm.
Drop by spoonfuls about 2 inches apart onto prepared cookie sheets. Bake for 14-16 minutes or until set and bottoms are brown. Leave on sheets for 1 minute and remove to wire racks to complete cooling.
Cookies freeze well in zip-lock bags for months. ( if you can keep them there.)
I can’t really tell you how many this makes because it depends on the size of your cookie and I never make a single batch.
If I am guessing… I would say this makes 4-5 dozen?
These gems are delightful with tea or Kehoe Christmas Cider. 😉