Recipe courtesy of Teri Lyn Fisher and Jenny Park
Print
Bite-Size White Chocolate, Cranberry and Pumpkin Cookies
Total:
40 min
Active:
15 min
Yield:
About 2 dozen
Level:
Easy
Total:
40 min
Active:
15 min
Yield:
About 2 dozen
Level:
Easy

Ingredients

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 tablespoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon fine salt
  • 1/4 cup unsalted butter, melted
  • 1/2 cup pumpkin puree
  • 1/4 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 cup white chocolate chips
  • 1 cup dried cranberries

Directions

Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper and set aside.

Sift together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt in a mixing bowl.

Whisk together the butter, pumpkin puree, sugars, vanilla and egg in another mixing bowl until completely combined. Add the dry ingredients to the wet ingredients and stir together until fully incorporated. Fold in the white chocolate chips and cranberries until just combined.

Spoon and drop tablespoon-size balls of cookie dough onto the parchment-lined baking sheets, about 1 inch apart.

Bake the cookies until puffed, set and lightly browned, about 15 minutes, rotating the pans halfway through baking time.

Allow to cool for at least 10 minutes on the baking sheets before serving.

Store in an airtight container in the refrigerator for up to 3 days. (You can either enjoy the cookies cold or place them in a 200 degree F oven to refresh and warm them.)

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