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Pumpkin Cranberry Cookies | Can't Stay Out of the Kitchen | these favorite #Christmas #cookies use #pumpkin, fresh #cranberries & have a #cinnamon frosting on top with #sprinkles! Terrific #dessert for #fall baking.

Pumpkin Cranberry Cookies

Teresa Ambra
Pumpkin Cranberry Cookies are sensational. These drool-worthy cookies are filled with spices and iced with a lovely cinnamon buttercream frosting. They're perfect for holiday baking and Christmas Cookie Exchanges.
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Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Course Cookies, Brownies and Bars, Dessert
Cuisine American
Servings 36
Calories 253 kcal

Equipment

  • 2 18x26" cookie sheet pans
  • 1 large mixing bowl
  • 1 electric mixer
  • 1 wooden spoon
  • measuring cups
  • measuring spoons
  • 1 large cookie scoop
  • 1 medium mixing bowl
  • 1 spatula
  • 2 wire cooling racks

Ingredients
  

COOKIES:

  • 2 cups light brown sugar packed
  • 1 cup canola oil or use avocado or coconut oil
  • 15 oz. can solid pack pumpkin puree (Not pumpkin pie mix)
  • 2 large eggs
  • 4 cups UNBLEACHED all-purpose flour bleached flour toughens baked goods
  • 1 tsp. salt
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. vanilla extract
  • 1 1/2 tbsp. ground cinnamon
  • 1/2 tbsp. ground ginger
  • 1/2 tbsp. ground cloves
  • 1 tsp. pumpkin pie spice
  • 12 oz. pkg. fresh cranberries about 3 cups

CINNAMON BUTTERCREAM FROSTING:

  • 3/4 cup unsalted butter softened (1 stick)
  • 3 cups powdered sugar
  • 1 1/2 tsp. cinnamon
  • 1 1/2 tsp. vanilla extract
  • 1/2 to 2/3 cup heavy whipping cream just as much as needed to make a thick consistency.

Instructions
 

COOKIES:

  • Preheat oven to 350°.
  • Lightly grease baking sheets.
  • Combine oil, brown sugar, pumpkin, eggs, salt, baking powder, baking soda, teaspoon vanilla, cinnamon, ginger, cloves, and pumpkin pie spice in a large mixing bowl.
  • Mix well with an electric mixer until creamy.
  • Add the flour and cranberries.
  • Stir with a wooden spoon until ingredients are thoroughly combined.
  • With a one-quarter cup cookie scoop, drop cookie dough onto prepared baking sheets.
  • Bake at 350° for 15-20 minutes or until done.
  • Rotate cookie sheets on racks every six minutes while baking.
  • Allow cookies to cool before topping with icing.

CINNAMON BUTTERCREAM FROSTING:

  • Mix ingredients with an electric mixer or whisk until well combined.
  • Spread over cooled cookies.

Notes

NOTE: Milk is not recommended for this recipe as it changes the consistency and becomes too soft.
 
 
NOTE: Refrigerate the cookies to prevent the icing from getting too soft.
 
© Can’t Stay Out of the Kitchen
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Nutrition

Calories: 253kcalCarbohydrates: 36gProtein: 2gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 24mgSodium: 116mgPotassium: 81mgFiber: 2gSugar: 23gVitamin A: 2029IUVitamin C: 2mgCalcium: 40mgIron: 1mg
Keyword cinnamon, cookie, cranberry, dessert, pumpkin
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