It was one of those perfect English autumnal days which occur more frequently in memory than in life – P.D. James
As the days grow shorter, the winds get colder and the leaves fall from the trees, this is our surefire sign that autumn will officially be bidding us farewell very soon. But until the wonderful harvest from this bountiful season becomes scarce, I’m not giving up on autumn just yet.
Not only do I want to share with you one of my most favourite cookie recipes, but some of my fondest childhood memories that accompany it.
Halloween has its own traditions filled with dressing up, bags full of sweets and spooky, scary parties. But if there’s one thing I remember as vividly as what my costumes were each year, it would have to be my mother’s super-fantastic-oh-so-soft-and-delicious-pumpkin-drop-cookie recipe!
Promptly baked the week following all Halloween festivities, the aroma of cinnamon and pumpkin filled the house…and our lunch bags. Oh, there are so many reasons why these just happen to be the best cookies…ever! They are as light as a feather and as delicious as you can imagine. I almost don’t want to call them cookies as they really do taste like small pieces of sweet pumpkin bread. Since they are dropped on the cookie sheet rather than rolled into a ball before baking, each and every cookie has their own shape, size, and truly their own personality. And although my mother’s recipe called for raisins, I hope she won’t mind me updating our tradition with some bright and colourful cranberries. Either way, they tasted just like they did many many moons ago. One bite from my first batch, and I’m instantly transported back to my childhood. I am so very happy to be sharing this recipe, as well as my memories, with you today.
Cranberry Pumpkin Drop Cookies
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/2 tsp ground nutmeg
- 1/2 butter, softened
- 1 cup packed brown sugar
- 1 egg
- 1 cup freshly cooked pumpkin, pureed
- 1 vanilla pod, seeded
- 1 cup cranberries
Start by soaking the cranberries in very very hot water to plump them up [and so they won’t sink to the bottom of the dough mixture]. Drain and set aside.
Stir together flour, baking powder, cinnamon, baking soda and nutmeg. In mixer bowl, beat butter on medium for 30 seconds, then add brown sugar and beat until fluffy. Add egg, pumpkin and vanilla seeds and beat well again.
Add dry ingredients to beaten mixture and beat until well blended, then stir in cranberries. Dough will be soft, unlike other cookie doughs. Drop heaping teaspoons-full onto parchment lined baking sheets and bake at 375° for 10 minutes or until done.
Cool on wire rack and enjoy!
Elana had me at hello… She linked this beautiful recipe a few weeks ago to the WhipperBerry Friday Flair and I was smitten!!
Her work is truly stunning and I new I needed to invite her over to share her talents with you guys. She lives in Winnipeg and has a fascinating life you should go check out her “about” page. Here is some more of her stunning work…
She has style and talent that I envy! Make sure you run over to her site… Flavour and say hello from WhipperBerry.0