I love fall. I really do. I love the orange and red leaves falling, I love the goose-bumpy mornings and evenings, I love that it gets darker earlier, I love that my beautiful scarves and boots get to come out and play... I love it all.
And did I mention I love the food? I LOVE fall food! Fall is squash, cinnamon, sage, pumpkin, cranberry, nutmeg, allspice. Fall is cozy warm kitchens filled with delicious smells and the sound of family.
This year is Thanksgiving Montalvo style. R&B will be coming in to town and us wives will be in the kitchen while the hubbies make "Noes" (Fresca with a splash of tequila - or is it the other way around??) watch football or play with Captain America.
I've decided to make cookies as part of our Thanksgiving dessert table. Pumpkin anything is right up my alley, but I wanted to make more than just plain ol' pumpkin cookies. Cranberries and a special glaze kicked things up a notch and were so simple to put together! This was a trial run/recipe test and worked out beautifully. The cookies stay very soft and moist. For Thanksgiving I'm going to have two types: ones with cranberries, and one with walnuts.
These would also be great with chocolate chips, leaving out the glaze and cranberries. Wanna make it quick? Spread the batter in a greased 9x13 pan and make cookie bars! Easy peasy!
Pumpkin Cranberry CookiesAdapted from Very Best Baking
2 1/2 c AP flour
1 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon (I love cinnamon, so I did a heaping teaspoon)
1/2 tsp ground nutmeg
1/2 tsp salt
3/4 c granulated sugar
3/4 c dark brown sugar, packed
1/2 c butter (1 stick) at room temperature
1 cup canned pumpkin
1 large egg at room temperature (it really does make a difference)
1 tsp vanilla
1 cup(ish) dried cranberries
Glaze (recipe below)
Directions for cookies:
Preheat oven to 350 degrees. Line baking sheets with parchment or lightly grease.
Combine flour, baking soda, baking powder, cinnamon, nutmeg and salt in a medium bowl. Set aside. In a large mixer bowl, beat sugars and butter until fully mixed. Beat in pumpkin, egg and vanilla until smooth. Gradually beat in flour mixture. Lastly, mix in cranberries until just beaten through. Don't over beat. Drop by heaping tablespoon onto prepared baking sheets.
Bake for 15 to 18 minutes, until edges are just firm. They won't look done, but that's how you want them. Cool slightly on the baking sheets and then transfer to cooling rack to cool completely.
Apple Cider Glaze2 cups sifted powdered sugar
1 tsp vanilla
2-3 tbsp apple cider
Combine all ingredients and whisk until very smooth. Add more powdered sugar (Sift!) or cider as needed. The consistency should be a bit syrupy. Too thin and it will run right off the cookies. Drizzle over the cooled cookies and let dry completely.
Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by Chicago Metallic.