PUMPKIN CRAISIN DROP COOKIES

For the most part November has been a good month so far. We have a couple of days of cold nights and cool days and then several days of normal or above normal temperatures. The tree have been prettier than I thought they were going to be. Maybe not as pretty as they have been in years past, but not too bad. We just didn't get the rain when we needed it. 

Last week we paid a neighbor's son to bag the leaves in the yard. This week we have been doing it ourselves. This Thursday the city will be coming though collecting bagged leaves. It isn't supposed to rain so Wayne put them out on the curb since he is having cataract surgery this week and won't be able to do much for a while.

I'm still enjoying making pumpkin recipes and saw this recipe from Betty Crocker and thought I would give it a try. I used sugar substitutes so was able to serve it as no-sugar-added treat since the dried cranberries have added no in the processing. They are so good. I did have some leftover so I am freezing them to bring out next Sunday. 

The cookie is a soft cookie with just the right amount of spice. 

 

PRINT RECIPE.

PUMPKIN CRAISIN DROP COOKIES

1/2     cup (1 stick) butter, softened (room temperature)

3/4     cup granulated sugar or stevia

3/4     cup packed brown sugar or brown sugar complete

2        eggs, beaten

1        can (15 ounces) pumpkin (not pumpkin pie mix)

2-1/2  cups flour

2-1/2  teaspoons baking powder

1        teaspoon baking soda

1        teaspoon salt

1        teaspoon ground cinnamon

1/4     teaspoon ground allspice

1/4     teaspoon ground nutmeg

1        cup dried cranberries

Preheat the oven to 375 degrees F. Grease cookie sheet or line with parchment paper. Set aside.

Mix butter and sugars in a large bowl with a wooden spoon until blended.

Mix in the eggs.

Stir in the pumpkin. 

Add the dry ingredients in another bowl with a whisk.

Slowly add the ingredients to the wet ingredients,

stirring to mix in before adding more.

Fold in the dried cranberries.

Drop dough using a tablespoon size cookie scoop about 2 inches apart on the cookie sheet. 

Bake for 10 to 12 minutes or until set and golden. (I did bake mine for 12 minutes.)

Cool on cookie sheet for 2 minutes before removing to a wire rack.

Store in a sealed container with wax paper between layers.

Two of the maples in our back yard. One turned red and the other one turned yellow and not at the same time. I also didn't capture them at the peak time. I just enjoyed looking at them each morning when I woke up.

And the bags of leaves waiting for Thursday...