Pumpkin Cranberry Cakies
Pumpkin Cranberry Cakies are the perfect treat to bring in the flavors of fall! These delightful little cookies combine the warm spices of pumpkin pie with the tart sweetness of cranberries, creating a cozy and delicious snack. They’re soft, chewy, and ideal for any occasion—be it a chilly afternoon or a festive gathering. Whether you enjoy them with a cup of coffee or as a sweet treat after dinner, these cakies are sure to please everyone who tries them!
What Goes into This Pumpkin Cranberry Cakies
Here’s what you’ll need to whip up these tasty little delights:
- 1 1/4 cups spice cake mix (150 g)
- 1/3 cup egg whites or liquid egg substitute (about 3 large eggs)
- 1/4 cup canned pure pumpkin (60 g)
- 1/4 tsp pumpkin pie spice (1 g)
- 1/4 cup chopped sweetened dried cranberries (about 40 g), divided
How to Make Pumpkin Cranberry Cakies
-
Preheat your oven to 375°F (190°C). Spray a baking sheet with nonstick spray to prevent sticking.
-
In a large bowl, combine the spice cake mix, egg whites or liquid egg substitute, pure pumpkin, and pumpkin pie spice. Mix until the mixture is mostly smooth and uniform. Don’t worry if the batter feels thick!
-
Fold in half of the chopped sweetened dried cranberries so they’re evenly distributed in the batter.
-
Using a spoon, drop even mounds of the mixture onto the prepared baking sheet—about 1 tablespoon each. Flatten them into circles that are about 1 1/2 inches wide.
-
Top each mound with the remaining chopped cranberries, gently pressing them into the surface.
-
Bake the cakies for about 8 minutes or until a toothpick inserted into the center comes out mostly clean.
-
Let them cool slightly before transferring to a wire rack. Enjoy!
Serve & Enjoy Pumpkin Cranberry Cakies
These cakies are wonderful on their own, but you can always elevate your serving game! Present them on a pretty platter with some festive accents like autumn leaves or mini pumpkins. Pair them with hot tea or coffee for a cozy afternoon treat. A dollop of whipped cream or a drizzle of white chocolate can also add a lovely touch if you’re feeling indulgent!
Helpful Tricks for Pumpkin Cranberry Cakies
- Mixing Tip: Make sure not to overmix the batter; this helps keep the cakies light and fluffy.
- Storage Suggestion: Store any leftovers in an airtight container at room temperature for up to 3 days to keep them soft.
- Flavor Variation: For a twist, try adding a handful of chopped nuts like walnuts or pecans for extra crunch.
Pumpkin Cranberry Cakies FAQs
Can I use fresh pumpkin instead of canned?
Yes, you can! Just make sure to cook and puree the fresh pumpkin until smooth before measuring out 1/4 cup.
What if I don’t have pumpkin pie spice?
You can make your own blend using equal parts ground cinnamon, nutmeg, and ginger to achieve a similar flavor.
Can I freeze these cakies?
Absolutely! Once they are completely cooled, freeze them in a single layer on a baking sheet, then transfer to a freezer bag. They’ll keep for up to two months.
Try out these delicious Pumpkin Cranberry Cakies for yourself! They’re an easy, delightful treat that captures the spirit of the season. Happy baking!
Pumpkin Cranberry Cakies
Ingredients
Dry Ingredients
- 1 1/4 cups spice cake mix (150 g)
- 1/4 tsp pumpkin pie spice (1 g)
- 1/4 cup chopped sweetened dried cranberries (about 40 g), divided
Wet Ingredients
- 1/3 cup egg whites or liquid egg substitute (about 3 large eggs)
- 1/4 cup canned pure pumpkin (60 g)
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Spray a baking sheet with nonstick spray.
- In a large bowl, combine the spice cake mix, egg whites or liquid egg substitute, pure pumpkin, and pumpkin pie spice. Mix until mostly smooth and uniform.
- Fold in half of the chopped sweetened dried cranberries.
- Using a spoon, drop even mounds of the mixture onto the prepared baking sheet—about 1 tablespoon each and flatten them into circles that are about 1 1/2 inches wide.
- Top each mound with the remaining chopped cranberries, gently pressing them into the surface.
Baking
- Bake the cakies for about 8 minutes or until a toothpick inserted into the center comes out mostly clean.
- Let them cool slightly before transferring to a wire rack.
