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Cranberry, White Chocolate, Pumpkin Cake Cookies

The prefect combination of Thanksgiving and Christmas flavors. Cranberry, white chocolate, pumpkin cake cookies are chewy and still light and puffy.
Prep Time 12 minutes
Cook Time 16 minutes
Total Time 28 minutes
Servings 24 cookies

Ingredients

  • 1 Cup Pumpkin Puree
  • 1/2 Cup Unsalted Butter
  • 1 Teaspoon Ground Cinnamon
  • 1/4 Teaspoon Ground Nutmeg
  • 1 Teaspoon Grated Orange Zest
  • 2 Cups All-Purpose Flour
  • 1 Teaspoon Baking Powder
  • 1 Teaspoon Baking Soda
  • 1/2 Teaspoon Salt
  • 2 Large Eggs
  • 1 Cup Packed Light Brown Sugar
  • 1 Teaspoon Pure Vanilla Extract
  • 1 Cup Fresh Cranberries coarsely chopped
  • 1 Cup White Chocolate Chips
  • Confectioners' Sugar for dusting

Instructions

  1. Preheat the oven to 325 degrees F. Line 2 large baking sheets with parchment paper.
  2. In a medium saucepan, combine the pumpkin, butter, cinnamon, nutmeg, and orange zest. Mix until melted, combined, and fragrant. Remove from heat and let cool slightly.
  3. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
  4. Once the pumpkin mixture is at room temperature, whisk in the eggs, brown sugar, and vanilla.
  5. Add the pumpkin mixture to the flour mixture and stir well to combine.
  6. Mix in the cranberries and white chocolate.
  7. Spoon about 2 tablespoons worth of dough on to the prepared baking sheets. Space the cookies about 2 inches apart.
  8. Bake cookies for 14-16 minutes. Let the cookies sit on the hot baking sheet for five minutes before transferring to a wire rack to completely cool.
  9. Just before serving, dust the cookies with powdered sugar to complete the look.