Dessert Holidays Recipes

Pumpkin, Chocolate Chip, and Craisin Cookies


For as long as I can remember, my mom has made an amazing pumpkin bread. The soft loaf, akin to a pound cake, is studded with dried cranberries and chocolate chips. Eaten as dessert, a snack, or alongside breakfast, this bread is a family favorite. Though I’d love to share that specific recipe with all of you, my mother closely guards that recipe. This year, I’m co-hosting a Halloween party this week with my boyfriend, and need to make a dessert that is finger-food-friendly. So I came up with this “cookiefied” version of my mother’s recipe, and the Pumpkin, Chocolate Chip, and Craisin Cookie was born, a ‘Frankenstein’ cookie, if you will.

Pumpkin, Chocolate Chip, and Craisin Cookie

½ cup unsalted butter
¼ cup dark brown sugar
½ cup granulated sugar
1 tsp vanilla extract
¼ cup + 2 Tbsp pumpkin puree
1 and ½  cups all-purpose flour
¼ tsp salt
¼ tsp baking powder
¼ tsp baking soda
½ Tbsp ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ cup semi-sweet chocolate chips
¼ cup dried cranberries

Combine all dry ingredients in a bowl, minus the chocolate chips and craisins, and sift. Set aside. Melt butter in the microwave, or over low heat on the stove. Combine melted butter with sugars, and stir until there are no lumps. Fold in the pumpkin puree, and mix the liquid ingredients into the dry ingredients using a rubber spatula.

Pumpkin Cookie Mise en PlaceLet the batter rest in the refrigerator for at least 15 minutes. Using a small scoop or spoon, make small rounds of dough and place an inch apart on a greased cookie sheet.

Pumpkin Cookies on Sheet PanBake in a 350 degree oven for 10-14 minutes. Cool and enjoy with a glass of milk or hot chocolate!

Pumpkin Chocolate Chip Craisin Cookies

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