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Cranberry Chocolate Pumpkin Cookies

October 27, 2014
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Another delicious way to have pumpkin flavored desserts!

  • 2½ cups white whole-wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cloves
  • ½ cup extra light olive oil
  • 1½ cups turbinado sugar
  • 1 cup canned pumpkin puree
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup dried cranberries, chopped
  • 1 cup semi-sweet chocolate, chopped

Preheat oven to 350 degrees F.
Sift the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves into a medium bowl. Keep aside. Cream together the oil and sugar for 2 to 3 minutes. Add the egg and beat for another minute. Add the pumpkin puree and vanilla extract and beat for another minute. Add the cranberries and chocolate and mix well. Add the dry ingredients to the wet and mix to combine. Scoop with a tablespoon measure and drop the cookies onto a lined cookie sheet, flatten with the back of a spoon. Bake for 15 and 20 minutes. Cool on a baking rack and serve.
Makes about 2 dozen cookies.

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