Ingredients and Weight:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 cup unsalted butter (1/2 stick), softened
- 1/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 large egg
- 1/2 cup canned pumpkin puree
- 1/2 cup dried cranberries
Preparation Time:
20 minutes
Cooking Time:
12-15 minutes
Difficulty Level:
2/5 (Easy)
Preparation Method Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, and nutmeg.
- In a separate large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and pumpkin puree until well combined.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Fold in the cranberries.
- Drop dough by rounded tablespoons 2 inches apart onto the prepared baking sheet.
- Bake for 12-15 minutes, or until golden brown around the edges.
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Nutritional Information:
- Serving size: 1 cookie
- Calories: 180
- Fat: 8g (12% DV)
- Saturated Fat: 5g (25% DV)
- Cholesterol: 30mg (10% DV)
- Sodium: 60mg (3% DV)
- Carbohydrates: 28g (9% DV)
- Dietary Fiber: 1g (4% DV)
- Sugar: 14g (15% DV)
- Protein: 2g (4% DV)
Dish Characteristics:
- Soft and chewy
- Lightly spiced with cinnamon, ginger, and nutmeg
- Sweet but not overly sugary
- Festive and perfect for Thanksgiving or Christmas
User Comments:
- "These cookies are amazing! They're so soft and flavorful, and the cranberries add a nice tartness that balances out the sweetness."
- "I love that these cookies are so easy to make. I can whip them up in no time, and they always turn out perfect."
- "These are my new favorite fall cookies. They're the perfect way to warm up on a chilly evening."
Special Precautions and Tips:
- Be sure to measure your ingredients accurately, as this will affect the texture of the cookies.
- If you don't have dried cranberries, you can substitute raisins or chopped walnuts.
- Let the cookies cool completely on a wire rack before storing them in an airtight container. They will keep for up to 3 days.
