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Cranberry Pumpkin Cookies

 Cranberry Pumpkin Cookies
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!
7 ServingsPrep: 15 min. Bake: 20 min.

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 McCormick® Pure 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

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Cranberry Pumpkin Cookies (continued)

Directions (continued)

  • 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.