If you’re like me, Autumn means PUMPKINS!  And that goes for my recipe box as well.  I confess, I don’t often share recipes (because I am greedy), but this one is too good not to share the joy.  It is bursting with pumpkin flavor and has such a great balance of rich chocolate to tart cranberries.   Plus, I don’t know about you, but I can’t help but tell myself that these are not that bad for me since they’ve got so many antioxidant packed rubies thrown into that Autumny-orange goodness.  I hope you love this recipe as much as my family and I do.  My favorite things about this recipe:  It’s a one bowl recipe and minimizes cleanup, and it makes enough that you really should plan on freezing some for quick snacks later.

Pumpkin Chocolate Chip Cranberry Cookies

2 cups canned pumpkin puree

3 cups granulated sugar

1 cup butter, softened

2 eggs

1 tablespoon vanilla

1 teaspoon salt

1/2 ground cloves

1 teaspoon nutmeg

4 teaspoons cinnamon

2 teaspoons baking soda

2 teaspoons baking powder

4 cups all purpose flour

2 cups chocolate chips

2 cups dried cranberries, optional

1.)  Preheat oven to 350 degrees F.  Combine ingredients in order up to the spices.  Mix well.  Add baking soda, baking powder, and flour.  Once it is mostly incorporated, dump in the chocolate chips and cranberries and finish mixing by hand.

2.)  Spray tray with nonstick baking spray.  Spoon onto tray (about the equivalent of 2 walnuts in size), two inches apart.  Bake 12-15 minutes or until slightly browned around the edges.  For best results, let them rest on the tray for a couple minutes before transferring to a cooling rack.

TIP:  Because this is a loose cookie batter, it can also double as an excellent muffin recipe for quick grab breakfasts.