We had out-of-town guests last week so our schedule was busy and fun all week long. In addition to our normal routines, ballet and soccer and school and church, we added a trip to Santa Fe for a day at the Renaissance Festival and an afternoon hiking through the river trails near home. Guests + busy outings always require good snacks so I spent some time preparing in the kitchen.
I started by making these Dark Chocolate Pumpkin Cookies that I shared on Good Life Eats last year. They are delicious, but I wondered about adding in cranberries and maybe a hint of orange oil. My sweet sister-in-law suggested white chocolate would compliment them perfectly, and she was right. A new favorite cookie recipe was born!
Pumpkin Cranberry White Chocolate Cookies
Wet Ingredients
1 cup pure pumpkin puree
1 1/2 cups sugar
1 egg
1/2 cup butter, softened
1 teaspoon cinnamon
1 teaspoon vanilla
3 drops Orange Essential Oil
Dry Ingredients
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 1/2 cups unbleached white flour
2/3 cup dried cranberries
2/3 cup white chocolate chips
Directions
Preheat oven to 350 degrees Fahrenheit. Spray cookie sheet, or line with baking mat and set aside.
Combine wet ingredients in a bowl and mix. Sift in dry ingredients. Stir in chocolate and cranberries.
Drop by spoonful onto greased cookie sheet and bake at 350 degrees Fahrenheit for approximately 10 to 13 minutes, or until bottom of cookie is lightly browned. Cool on wire rack and enjoy.
Makes approximately 3 dozen small cookies.
Nadia says
This looks so good. Would fresh cranberries work too?