the taste space

Super Soft Pumpkin Cookies with Cranberries, Walnuts and Orange Zest

Posted in Desserts by Janet M on December 6, 2009

As I wrap up the last week of my culinary arts I course at George Brown College, it is nice to think of what I have learned. I am definitely more nimble with my chopping skills, which was helped by my new Santoku knife. Obviously the right knife for the proper job makes it a lot easier. Anyways, I digress… I had never even heard of mirepoix, or ever made an herb sachet or knew how to “properly” peel ginger (or that it could be frozen, too!). I learned not to be scared of the burnt brown stuff that accumulates at the bottom of the pan, because after you deglaze it, that is where all the flavour comes from. But those are just technicalities, as what I took away most from the courses was the confidence to be creative in the kitchen. At least a bit more than before…  We actually didn’t do much baking, other than a quiche, but cooking is a more creative art. Baking (pastry specifically) is a bit more regimented but I tried my hand at being a bit more creative with these cookies, with a little help from my mom as she nudged me in the right direction.

We took the recipe for super soft pumpkin and chocolate chip cookies from Deelish Dish (who adapted them from Joy the Baker). We wanted something a bit healthier, not that we don’t love chocolate chips, but we subbed in dried cranberries for the chocolate, reduced the sugar and oil, and added in walnuts for crunch. The orange zest was added when we saw my lonely orange on my counter slowly weeping.  The flavours worked incredibly well together and wasn’t too sweet. The spices married well within the big, soft, moist cookies. They were more of a cross between a cake and cookie, but within a smaller, portable packet. I only got 16 cookies when I used the 1/4 cup scoop and made huge cookies.

I am submitting this to Weekend Herb Blogging, hosted this week by Laurie from Mediterranean Cooking in Alaska (round-up here) and to this month’s Cook-Eat-Delicious- Desserts for pumpkin.

Super Soft Pumpkin Cookies with Cranberries, Walnuts and Orange Zest

2 cups all-purpose flour
1-1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg (freshly grated if you have it)
1/4 teaspoon ground cloves
2 eggs
3/4 cup sugar
just under 1/2 cup canola oil
1-1/2 cups canned pumpkin
1 teaspoon vanilla extract
3/4 chopped walnuts
zest from 1 orange
1/2 cup dried cranberries

1. Position a rack in the middle of the oven. Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper and butter the paper.

2. Stir the flour, baking powder, baking soda, salt and spices together in a medium bowl and set aside.

3. In a large bowl using an electric mixer on medium speed (my mom did this by hand, no worries if no electric beater), beat the eggs and sugar until smooth and lightened in color, about 1 minute. Stop the mixer and scrape down the sides as needed. On low speed, mix the oil, pumpkin, and vanilla until blended. Mix the flour mixture to incorporate it. Stir in the nuts, zest and cranberries by hand.

4. Scoop mounds of the dough onto the prepared baking sheets, spacing the cookies at least 2 1/2-inches apart. About 1/4-cup per scoop (this makes BIG cookies.. we only got 16 cookies with this recipe. Smaller is ok, too!).

5. Bake the cookies one sheet at a time until the tops feel firm and a toothpick inserted in the center comes out dry, about 15 minutes. Let them cool on the sheet for 5 minutes before transferring to a rack to cool completely.

Makes 16 cookies

9 Responses

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  1. The Cooks Next Door said, on December 9, 2009 at 11:16 AM

    These look delicious! Some of our favorite flavors!

  2. pomelo said, on December 10, 2009 at 10:19 AM

    Gorgeous pictures, Saveur. I love the colours! :)

  3. Dawn Hutchins said, on December 10, 2009 at 2:59 PM

    I love how you made them lighter. Yum!

  4. Kalyn said, on December 16, 2009 at 10:27 AM

    These cookies look so good. I have some pumpkin in the freezer left from making pumpkin cheesecake, and this might be just the recipe for it!

  5. Meadowlark said, on December 16, 2009 at 12:30 PM

    The real secret is to add butterscotch chips. Yes, I know it sounds odd, but trust me on this one. Of course, they’re not so light that way, but yummmmmmmmmm!

    • Saveur said, on December 20, 2009 at 12:57 PM

      That sound really interesting, Meadowlark. I will try it next time!

  6. Jo said, on January 1, 2010 at 5:44 PM

    Hi – I just made these cookies and they are delicious!! I just realized though that I forgot to add the orange zest. Looking at the list of ingredients, I can see no mention of the zest.

    • Saveur said, on January 4, 2010 at 8:45 AM

      Hi Jo, I am glad to hear you liked the cookies. :) You are right, though about forgetting to include the zest int he recipe; sorry about that. I changed the recipe to include the zest.

  7. Chef Mireille said, on June 6, 2012 at 8:46 PM

    thanks for linking up to my event, however to link up an archived recipe, you must repost the recipe with the linkbacks. Thanks.. Mireille
    http://gourmetglobal.blogspot.com/2012/06/event-giveaway.html


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