Fall is upon us and with it comes squash season! These cookies are perfect for school lunches, soft, nut-free and delicious! For the complete step by step photo directions visit The Kitchen Magpie. But for right now, here is the recipe.
Ingredients Needed:
1/2 cup of butter
1 cup of white sugar
1/3 cup of brown sugar
1 tsp vanilla
1 egg
1 cup of pumpkin
2 1/4 cups of flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp of salt
1 tsp of cinnamon
1/4 tsp of nutmeg
1/4 tsp of ginger
1 cup of dried cranberries
1 heaping tbsp of orange zest
1/2 cup of shredded sweetened coconut or walnuts
- Kick the tires and light the fires to 350 degrees.
- Cream your butter and sugars together until they are wonderfully fluffy, then beat in the egg and vanilla.
- Add in the pumpkin and mix thoroughly.
- Sift all your dry ingredients together in a separate bowl.
- Slowly add in the flour mixture into the wet and once combined, add in the cranberries and coconut or walnuts.
- I made mine coconut only since no one but little ol’ me likes walnuts in cookies. The coconut was fabulous and added a nice crunch.
- Drop by rounded tablespoonful onto a greased or parchment lined cookie sheet.
- Cook at 375 for 8-10 minutes, until they are lovely little pumpkin cakes, just waiting to be eaten.