I am SO excited to share these Craisin and Pumpkin Seed Cookies with you. Why? Well, beyond the fact that it is simply one of the best cookies I have had to date, I am not really sure.
Maybe because it doesn’t have chocolate in it, and normally, I am all about chocolate in my cookies. Maybe because when it comes to cookies, I generally want a crisp cookie. My top favorite is a browned butter chocolate chip. So this is totally outside my “norm.” Either way, it’s a dang good cookie that I am excited to share!
The inspiration came from the $4.50 Southern *250 Fine Old Recipes* Cookbook I picked up over spring break this year. In it, I found a sour cream raisin cookie. Definitely NOT my type of cookie, but I was drawn to it. From that, I shifted and pivoted using what I had on hand to create a cookie I couldn’t stop eating.
The dried fruit I use was a mixture I found at Walmart and was a store brand (go figure!). It was made up of dried cranberries, cherries, and golden raisins. I am sure any combination would be great, but I love this mixture. As for the pumpkin seeds, I use roasted salted pepitas that I pick up from the local natural food store. I like the zing of a bit of salt when you use salted nuts, but if salty sweet isn’t necessarily your jam, you could totally use unsalted.
Let’s get baking!
Your Ingredients
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 2 cups flour
- ½ teaspoon each ground nutmeg and ground cinnamon
- ½ teaspoon salt
- 1 cup packed light brown sugar
- ½ cup butter, softened
- 1 teaspoon vanilla
- 1 egg
- ½ cup plain Greek yogurt
- 1 cup dried fruit of any combination of cranberries, cherries, and golden raisins (I used this mixture from Walmart)
- ½ cup roasted, salted pepitas (shelled pumpkin seeds)
Your Steps to Craisin and Pumpkin Seed Cookies
Preheat the oven to 350 degrees F. Blend flour, baking powder, baking soda, nutmeg, cinnamon, and salt in a separate bowl. Set aside.
Cream together butter and brown sugar until fluffy. Add vanilla and egg. Mix well. Stir in Greek yogurt until combined. Add dry ingredients in fourths, mixing until just combined.
Fold in dried fruit and pepitas. Drop by tablespoonfuls about 2 inches apart onto an ungreased baking sheet.
Bake for 12 minutes, or until lightly browned.
Craisin and Pumpkin Seed Cookies
Equipment
Ingredients
- 2 cups flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground nutmeg
- ½ teaspoon cinnamon
- ½ teaspoon salt
- 1 cup packed light brown sugar
- ½ cup butter softened
- 1 teaspoon vanilla
- 1 egg
- ½ cup plain Greek yogurt
- 1 cup dried fruit of any combination of cranberries cherries, and golden raisins
- ½ cup roasted salted pepitas (shelled pumpkin seeds)
Instructions
- Preheat the oven to 350 degrees F. Blend flour, baking powder, baking soda, nutmeg, cinnamon, and salt in a separate bowl. Set a side.
- Cream together butter and brown sugar until fluffy. Add vanilla and egg. Mix well. Stir in Greek yogurt until combined. Add dry ingredients in fourths, mixing until just combined.
- Fold in dried fruit and pepitas. Drop by tablespoonfuls about 2 inches apart onto an ungreased baking sheet.
- Bake for 12 minutes, or until lightly browned.
Looking for other cookie recipes? Check out the links below or head right to my baking page!
