A Delicious medley of seasonal flavors
By Lora Gookin
If you are searching for a delectable cookie which combines all the favorite flavors of the season, then this cookie recipe is for you. Your palate will enjoy the pumpkin and cranberries (or chocolate if prefered) with every bite.
Yields 30-32 cookies
- 1 ½ cups butter
- 2 cups brown sugar
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 4 cups all purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ginger powder
- ½ teaspoon allspice
- 2 teaspoon ground cinnamon
- 1 teaspoon salt
- 2 cups oats
- 2 cups dried cranberries (or substitute chocolate chips, or a combination of both)
- 1 can (15 ounces) pumpkin
- Preheat oven to 350 degrees
- Using the paddle attachment on a stand mixer, cream the butter and sugar until light and fluffy. Beat in the egg and vanilla, then add the pumpkin.
- In another bowl whisk together flour, baking soda, cinnamon, allspice, ginger, and salt. Gradually add the dry mixture into the butter mixture until it is just combined.
- Fold in the cranberries and oats.
- Scoop out approximately 2 tablespoons of dough; place in your palms and roll into a ball.
- Place dough balls, three inches apart, on a cookie sheet lined with parchment paper.
- Bake approximately 18 minutes, or until preferred doneness (chewy or crunchy results).
Note: If you wish, you may use smaller dough balls to create more cookies, but you must decrease the cook time, so you don’t overcook the cookies.
About the Author:
Lora Gookin is a Pastry Chef and owner of Gâteau Bakery Café and Tea Room in Warrenton. Lora began creating cakes in 2002 as a hobby. In 2008 she attended the Le Cordon Bleu College of Culinary Arts in Scottsdale, AZ and was taught by some of the top pastry chefs in the
industry. Gâteau, which means CAKE in French, has been serving Northern and Central Virginia
since 2011, and has now expanded to a café and tea room in Old Town Warrenton.
Photo courtesy of Gâteau.