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Cranberry Pumpkin Cookies Recipe

Cranberry Pumpkin Cookies Recipe photo by Taste of Home

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Kristen Fitzgerald's moist cookies capture fall flavor in a big way! The Stratford, Connecticut cook adds in brightly-colored dried cranberries for a pleasant tang. You'll want to keep the cookie jar filled with these!

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Cranberry Pumpkin Cookies Recipe

Prep: 15 min. Bake: 20 min.

Yield: 7 Servings

15 20 35

Ingredients

6 tablespoons butter, softened
1/2 cup packed brown sugar
1/4 cup sugar
1/2 cup canned pumpkin
2 tablespoons beaten egg
1/4 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 cup quick-cooking oats
1/4 cup whole wheat flour
1/2 teaspoon baking soda
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1/4 cup dried cranberries

Directions

In a large bowl, cream butter and sugars until light and fluffy. Beat in the pumpkin, egg and vanilla. Combine the all-purpose flour, oats, whole wheat flour, baking soda, ginger, cinnamon, salt, nutmeg, allspice; gradually add to creamed mixture. Fold in cranberries.
Drop by 1/4 cupfuls 2 in. apart onto a baking sheet coated with cooking spray. Bake at 350° for 20-22 minutes or until lightly browned. Remove to wire racks to cool. Yield: about 1/2 dozen.

Nutritional Facts 1 cookie equals 284 calories, 11 g fat (6 g saturated fat), 44 mg cholesterol, 215 mg sodium, 45 g carbohydrate, 2 g fiber, 4 g protein.

Originally published as Cranberry Pumpkin Cookies in Cooking for 2 Fall 2008, p43

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Reviews for Cranberry Pumpkin Cookies

Cranberry Pumpkin Cookies

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Reviewed on Feb. 07, 2012 by Annette Bisson

Don't seem to taste the pumpkin that much but still yummy.

Reviewed on Nov. 27, 2011 by bettycrackpot

these cookies are DELICIOUS! I made a double batch and they were gone in 1 day. (granted that day was thanksgiving; but still!)

Reviewed on Feb. 15, 2010 by tippicanoe27

These cookies were tasty, moist, and soft. Really great!

Reviewed on Mar. 02, 2009 by stephanied1971

I just made these cookies and they are fabulous. More cake-like than cookie but I like them!

Says it makes 1/2 dozen and to use a 1/4 cup size of dough. WHOA those must be the size of my head. I used a generous heaping spoonful of dough and got about 16 cookies out of it. They are 2 in across and thick (cake like texture). A normal size cookie. YUM!

Reviewed on Sep. 12, 2008 by cynthia jamison

bake for 15 min (use big scoop)