Cranberry Pumpkin Cookies Recipe
Cranberry Pumpkin Cookies Recipe photo by Taste of Home

Cranberry Pumpkin Cookies Recipe

Publisher Photo
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!
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES:7 servings
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES: 7 servings

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

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.

Directions

  1. 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.
  2. 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.
Originally published as Cranberry Pumpkin Cookies in Cooking for 2 Fall 2008, p43

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.

Reviews for Cranberry Pumpkin Cookies

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Aug. 30, 2013

I needed something homemade to send my brother for his Birthday, and these were perfect. They were moist, chewy, and delicious. Instead of cranberries, I used mini chocolate chips. There are a lot of spices to measure, but it is worth the time!

MY REVIEW
Reviewed Feb. 7, 2012

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

MY REVIEW
Reviewed Nov. 27, 2011

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

MY REVIEW
Reviewed Feb. 15, 2010

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

MY REVIEW
Reviewed Mar. 2, 2009

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!

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