Pumpkin Cranberry Breakfast Cookie Recipes

CRANBERRY-PUMPKIN COOKIES

Soft, cake-like cookies.

Provided by Lucy Randall

Categories Fruits and Vegetables Vegetables Squash

Time 32m

Yield 36

Number Of Ingredients 13

Cranberry-Pumpkin Cookies image

Steps:

Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in vanilla, egg and pumpkin. Sift together the flour, baking powder, baking soda, salt and cinnamon; stir into mixture until well blended. Cut the cranberries in half and stir into mixture along with the orange zest and walnuts. Drop by teaspoonfuls onto cookie sheets.
Bake for 10 to 12 minutes.

Nutrition Facts : Calories 89.7 calories, Carbohydrate 12.9 g, Cholesterol 11.9 mg, Fat 3.9 g, Fiber 0.7 g, Protein 1.3 g, SaturatedFat 1.8 g, Sodium 131.1 mg, Sugar 6 g

Ingredients

½ cup butter, softened
1 cup white sugar
1 teaspoon vanilla extract
1 egg
1 cup solid pack pumpkin puree
2 ¼ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup fresh cranberries
1 teaspoon ground cinnamon
1 tablespoon orange zest
½ cup chopped walnuts

PUMPKIN-CRANBERRY BREAKFAST BAKE

I love trying new ways to use pumpkin. This bread pudding was a hit with my family for a weekend breakfast. -Megan Crandall, Gardnerville, Nevada

Provided by Taste of Home

Categories Breakfast Brunch

Time 45m

Yield 12 servings.

Number Of Ingredients 15

Pumpkin-Cranberry Breakfast Bake image

Steps:

Place bread cubes in a greased 13x9-in. baking dish; sprinkle with cranberries and walnuts. Whisk together next 11 ingredients until blended; pour over bread. Refrigerate, covered, overnight., Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake, uncovered, until puffed and golden, and a knife inserted in the center comes out clean, 30-35 minutes. Let stand 5-10 minutes before serving. Serve with syrup.

Nutrition Facts : Calories 303 calories, Fat 12g fat (6g saturated fat), Cholesterol 101mg cholesterol, Sodium 230mg sodium, Carbohydrate 43g carbohydrate (26g sugars, Fiber 2g fiber), Protein 7g protein.

Ingredients

1 loaf (1 pound) brioche, cut into 1-in. cubes
1/2 cup dried cranberries
1/2 cup chopped walnuts, toasted
2 cups 2% milk
1 cup canned pumpkin
3/4 cup packed brown sugar
4 large eggs
1/2 teaspoon grated lemon zest
2 tablespoons butter, melted
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
Maple syrup

PUMPKIN CRANBERRY COOKIES

From a "clip-out" recipe that I found many years ago. The original recipe calls for raisins but I like using dried cranberries. These have a nice soft texture.

Provided by HokiesMom

Categories Dessert

Time 1h15m

Yield 30 cookies, 15 serving(s)

Number Of Ingredients 16

Pumpkin Cranberry Cookies image

Steps:

Preheat oven to 375°F.
Cream together the butter and the sugars.
Beat in the egg, pumpkin and vanilla.
Mix dry ingredients together and then add to the wet ingredients and blend well.
Stir in dried cranberries.
Drop batter by rounded tablespoons onto a greased cookie sheet.
Bake for 15-20 minutes or until golden brown.

Nutrition Facts : Calories 144.7, Fat 6.7, SaturatedFat 4, Cholesterol 28.7, Sodium 133.9, Carbohydrate 19.4, Fiber 0.8, Sugar 7.3, Protein 2.1

Ingredients

1/2 cup butter
1/4 cup sugar
1/4 cup brown sugar
1 egg
1 teaspoon vanilla
2/3 cup pumpkin puree
3/4 cup dried cranberries
1 3/4 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon clove