These cookies are always a favorite in these parts. My daughter asked me if I was going to make any to take to work. Her co workers have been asking for them. And my son-in-law can eat every single one I make. I do have a funny story that goes with these cookies. But that is for another day. These are very soft, cake like cookies.
1 tsp. Baking Powder 1 c. Dried Cranberries
½ tsp. Baking Soda 1 c. Finely chopped nuts
1 tsp. Cinnamon (Optional)
½ tsp. Allspice
½ tsp Salt
2 c. Sifted All-purpose Flour
1 c. Butter
½ c. White Sugar
½ c. Dark Brown Sugar
1 c. (8 oz.) Cooked Pumpkin
1 Tsp Orange Extract or
Frozen Orange Juice Concentrate
1 Tsp. Orange Zest
1 c. 10X Sugar
2-3 tbls. Milk
1 “Just Whites” Egg White for one egg
1 tsp. Orange Extract
Sift together flour, baking powder, baking soda, salt, cinnamon, allspice. Set aside. Cream together butter and sugar. Add and mix well pumpkin, egg, dry ingredients, and flavoring extract. Stir in cranberries and nuts. Using an ice cream scoop, drop cookies on to a greased or non-stick cookie sheet and bake for 15 to 20 minutes. Cookies are done when edges are browned. Dip scoop in flour before scooping for easy release.
When cookies have cooled, dip top of cookie in glaze or drizzle glaze over cookies.
I used fresh pumpkin and adjusted the flour to the amount of water in the pumpkin. This recipe is for fresh pumpkin. This is a very wet recipe and you will probably need to add extra flour. The dough should hold together. You can use two tsp. of pumpkin pie spice in place of listed spices.