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Recipe of the Month

Recipe of the Month: Cranberry-Pumpkin Cookies

Our Chef Neil made 150 of these delicious cookies for San Diego’s Diocesan Convention. And, well, we’d like to think that all the visitors to our table were just curious about Camp Stevens, our progress and our programs…but we’re thinking it might have been the cookies. (We’re still using pumpkin harvested from the farm/frozen in the fall, but feel free to bookmark this one until next fall when fresh pumpkins come back on the market — they make all the difference!)

Pumpkin Cranberry Cookies

Cranberry-Pumpkin Cookies

Makes: 72 servings
Prep Time: 30-40 mins
Cook Time: 12 mins


  • 1 cup butter, softened
  • 2 cups white sugar
  • 2 teaspoons vanilla extract
  • 2 egg
  • 2 cups solid pack pumpkin puree
  • 4-1/2 cups all-purpose flour
  • 1 tablespoon and 1 teaspoon baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 cups fresh cranberries
  • 2 teaspoons ground cinnamon
  • 2 tablespoons orange zest
  • 1-1/3 cups and 2 tablespoons walnuts, chopped

Notes / Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
  2. 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.
  3. Bake for 10 to 12 minutes.

About Ashley

Marketing Manager / Dishwasher at Camp Stevens. CT '99!


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