These festive Cranberry Pumpkin Cookies, studded with pecans and fresh cranberries and drizzled with a sweetly spiced glaze, are a delicious addition to the holiday cookie plate.
Holiday season is my favourite cookie time. I have read so many recipes for cooking and gosh they are all fabulous. I had some preferences, but unfortunately I can’t make all of them. So for Christmas time I have decided to make my Cranberry Pumpkin Cookies.
However, I have a confession – these were not my original cookie plan. See – I had this idea for Rocky Road Cookies and did multiple attempts to perfect my recipe but the oven fought me left and right. We are talking either not baked or hockey puck central. Dozen after dozen were scrapped and that recipe went on my “needs a lot of work” list for next year. I looked in my pantry and saw that I have a plethora of pumpkin on the shelf. Part of the reason was because I was testing pumpkin recipes for the holidays and I also bought into the fear of “There’s a pumpkin shortage”. [Annoying, right? Me and my irrational fears.] Anywhoo. – I broke out the pumpkin and some frozen cranberries and got to playing with this recipe . What resulted was this moist cakey cookie that I drizzled with a sweetly spiced glaze which played beautifully with the tart cranberries.
If you are looking for a cookie that will disappear quickly – this is the recipe for you! These Cranberry Pumpkin Cookies are a must make this holiday season.
On to the recipe:
Gather your ingredients
Sifting the dry ingredients
Freshly Glazed Cookies
Now – wouldn’t you want these at your next cookie swap?
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