Pumpkin, Cranberry, & White Chocolate Cake Cookies

By chelyc13

Joy the Baker - Homemade Decadence

Ingredients

• 1 cup pumpkin puree
• 1/2 cup unsalted butter
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground cardamom
• 1/2 teaspoon grated orange zest
• 2 cups all purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 large eggs
• 1 cup packed light brown sugar
• 1 teaspoon pure vanilla extract
• 1 cup fresh cranberries, coarsely chopped
• 1 cup white chocolate chips
• Confectioners' sugar for dusting

Preparation

Step 1

1. Put racks in the upper third and center of the oven and preheat the oven to 325. Line 2 baking sheets with parchment paper.

2. In a medium saucepan set over medium heat, combine the pumpkin, butte,r cinnamon, ginger, nutmeg, cloves, cardamom, and orange zest. heat until the butter is melted and the mixture is warm and fragrant, about 5 minutes. Remove the pan from the heat and let cool slightly.

3. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.

4. Once the pumpkin mixture is about room temperature, whisk in the eggs, brown sugar, and vanilla. Add the pumpkin mixture to the flour mixture. Stir well and then stir in the cranberries and white hcocolate.

5. Spoon the cookie dough, about 2 heaping talbespoons per cookie, onto the prepared baking sheet,s leaving about 2 inches in between each cookie. Bake until the tops feel firm and cooked through, about 16 minutes. Let cool on the baking sheets for 5 minutes before using a wide metal spatula to transfer the ocokies to wire racks to cool completely.

6. Dust the cooled cookies lightly with confectioners' sugar. The cookies will keep in an airtight container, with parchment paper between the staked layers, for up to 4 days.