Cranberry Pumpkin Cookies Recipe

4.5 6 7
Cranberry Pumpkin Cookies Recipe
Cranberry Pumpkin Cookies Recipe photo by Taste of Home
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Cranberry Pumpkin Cookies Recipe

Read Reviews
4.5 6 7
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!
MAKES:
7 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.
MAKES:
7 servings
TOTAL TIME:
Prep: 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 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 and 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.
Originally published as Cranberry Pumpkin Cookies in Cooking for 2 Fall 2008, p43

Nutritional Facts

1 each: 284 calories, 11g fat (6g saturated fat), 44mg cholesterol, 215mg sodium, 45g carbohydrate (26g sugars, 2g fiber), 4g protein.

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  • 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
  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 and 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

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Reviews forCranberry Pumpkin Cookies

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wjjmaj User ID: 4340017 235277
Reviewed Oct. 20, 2015

"I made heaping tablespoons rather than the 1/4 cup size. I baked for 20 minutes and they came out beautifully."

MY REVIEW
mjbeagles User ID: 6547836 173967
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
bettycrackpot User ID: 3893473 176017
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
tippicanoe27 User ID: 4908189 178162
Reviewed Feb. 15, 2010

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

MY REVIEW
stephanied1971 User ID: 3257588 159628
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!"

MY REVIEW
cynthia jamison User ID: 2249130 88556
Reviewed Sep. 12, 2008

"bake for 15 min (use big scoop)"

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