Pumpkin Cranberries Cookies For Thanksgiving Weekend

Perfect cookies for the Thanksgiving weekend. This recipe uses leftover cranberry sauce and pumpkin puree.

Ingredients:

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How to make

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How to make

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How to make

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How to make

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How to make

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Bake until the edges of the cookies are golden brown, for about 16-17 minutes. Cool the cookies on pans for 5 minutes, then remove them to cool on wire racks.

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Perfect cookies for the Thanksgiving weekend. This recipe uses leftover cranberry sauce and pumpkin puree.

Ingredients:

How to make

In a large bowl of a standup mixer, cream butter with sugars until light and fluffy, about 6-7 minutes. (if you don't have a KitchenAid, use a hand mixer or a whisk).

How to make

One by one beat in the egg, pumpkin puree, cranberry sauce, and vanilla. Swipe up to see all the steps!

How to make

Grab a large bowl and whisk together flour, oats, cinnamon, nutmeg, cloves, salt, and baking soda. Gradually add them to the creamed mixture.

How to make

Stir in chocolate chips and nuts. Cover the bowl and refrigerate for about an hour or until firm. Preheat oven to 350F/180C.

How to make

Drop the dough by rounded tablespoons on ungreased baking sheets. Leave a distance of about two inches between the cookies.

Bake until the edges of the cookies are golden brown, for about 16-17 minutes. Cool the cookies on pans for 5 minutes, then remove them to cool on wire racks.

All our Cookies Recipes

Other Sweets:

Walnut Shortbread Cookies

Peanut Butter Cookies

Classic Oatmeal Raisin Cookies

Easy Dark Chocolate Walnut Cookies

Olive Oil Lemon Cookies with Herbs

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