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Day After Thanksgiving Cookies

Total Time

Prep: 25 min. + chilling Bake: 15 min./batch + cooling


6 dozen

Updated: Mar. 23, 2023
With your leftover cranberry sauce and pumpkin, bake some Thanksgiving cookies. I’ve used jellied and whole-berry cranberry sauce, and both are equally delicious. —Heather Bates, Athens, Maine
Day After Thanksgiving Cookies Recipe photo by Taste of Home
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  • 1 cup butter, softened
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 3/4 cup canned pumpkin pie filling
  • 1/2 cup whole-berry cranberry sauce
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1-1/2 cups quick-cooking oats
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 cup white baking chips
  • 1 cup semisweet chocolate chips


  1. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in pie filling, cranberry sauce, egg and vanilla. In another bowl, whisk flour, oats, cinnamon, baking soda, salt, nutmeg and cloves; gradually beat into creamed mixture. Stir in chips. Refrigerate, covered, until firm, about 2 hours.
  2. Preheat oven to 350°. Drop dough by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake until edges are golden brown, 15-18 minutes. Cool on pans 5 minutes; remove from pans to wire racks to cool completely.

Nutrition Facts

1 cookie: 98 calories, 4g fat (3g saturated fat), 10mg cholesterol, 63mg sodium, 15g carbohydrate (10g sugars, 1g fiber), 1g protein.

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