Cake-like, soft pumpkin-cranberry cookies.
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Total Time: | 35 mins |
| Servings: | 36 |
| Yield: | 3 dozen |
Ingredients
- 1 cup white sugar
- ½ cup butter, softened
- 1 cup solid pack pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 cup halved fresh cranberries
- ½ cup chopped walnuts
- 1 tablespoon orange zest
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Grease two cookie sheets.
- Cream sugar and butter in a large bowl with an electric mixer until light and fluffy. Mix in pumpkin purée, egg, and vanilla.
- Sift flour, baking powder, baking soda, cinnamon, and salt together into a medium bowl. Stir flour mixture into pumpkin mixture until well blended. Stir in cranberries, walnuts, and orange zest. Drop teaspoonfuls of dough 2 inches apart onto the prepared baking sheets.
- Bake in the preheated oven until the edges are golden, 10 to 12 minutes.
- Remove from the oven and transfer to wire racks to cool.
Nutrition Facts
| Calories | 90 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 12 mg |
| Dietary Fiber | 1 g |
| Protein | 1 g |
| Saturated Fat | 2 g |
| Sodium | 131 mg |
| Sugars | 6 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
These were very good. I read several reviews before making them. I used craisins for the fresh cranberries. I added 1/2 tsp. Each of allspice, ginger, and nutmeg. Since some reviewers thought the cookies retained too much moisture the next day or two, I left the cookies in the oven 2-3 minutes longer than I usually do for a drop cookie. Finally I finished the cookies off with an orange glaze. This is definitely a recipe I will be using often.
Huge hit in my house…..absolutely loved them. Aside from leaving out the walnuts, I didn’t change a thing about the recipe. Will be making more at the weekend.
This recipe was easy to make and turned out really well. I didn’t put in orange zest or walnuts though. I am 9 years old and I found this recipe then told my dad I was going to make it, so I did! I am totally going to be making this again soon!
I didn’t add the walnuts and I didn’t miss them. I also changed the spices to a pumpkin pie spice that I had on hand. So good!
This is a soft cake like cookie. If you love cranberries as much as I do, you’ll love this recipe. I added about 1/2c additional fresh cranberries. Just wonderful. They were a big hit at the cookie exchange at work!!
delicious and easy
Worked well. Made two batches, one with cruising and one with fresh cranberries. Also subbed pumpkin pie spice instead of just cinnamon. Both were great.
Substitute dark choc for walnut. After baking for 10 minutes, I put it in an hot air dryer at 70c for an hour to get rid of some moisture. It’s fantastic.
I made these tonight, or at least a version thereof. I used 2 1/2 yrs. expired Crisco (down to last stick of butter), used 1/2 Stevia and 1/2 sugar, 1/2 whole wheat and 1/2 white flour, didn’t measure the pumpkin, used frozen cranberries instead of fresh, lemon zest instead of orange. Remembered I had oranges, then put the orange zest in there, and didn’t grease the pan because I missed that step.#Quarantinecooking2020. Turns out they were great! Can’t imagine how fabulous they would have been if I had made them like the recipe said!!
I love pumpkin and cranberries so this was a natural winner for me. I did chop my cranberries in small food processor to speed up chopping and added a 1/4 tsp of nutmeg as one reviewer suggested. My new go to Christmas cookie. Great texture.
I doubled the recipe and used craisins instead of fresh cranberries since I had a ton of craisins in my pantry already. I reduced it a little since craisins are already dehydrated. It came out great! They remind me a lot of scones. If there are any leftovers, I will likely enjoy these for breakfast with a nice cup of coffee.
All else can say is wow! These cookies are amazing! Love them. Made a few times this month.
Loved them they where a hit with everyone thanks
Very easy added a teaspoon of cloves and nutmeg and my husband doesn’t like sweets he is gobbling them up! I also made them into bars not cookies
I stock up on fresh cranberries and freeze them in one and 2-cup quantities so I can make these muffin-top like cookies all year. Most requested cookie I make. Recipe is great as written but I double the cinnamon and cranberries because I love extra flavor.
This recipe was phenomenal! With it being right after Thanksgiving, I had a whole pumpkin pie leftover, I scooped the filling out of it and used it in this recipe. I also had leftover homemade chunky cranberry sauce that I used. A dash of almond and orange extract, really added an awesome depth of flavor!
It was the perfect Thanksgiving cookie! I love it and will continue to make them for Thanksgiving! I also added 2/3 cup of chocolate chips to make them even better!
I added chocolate chips and used dried cranberries and pumpkin spice. Yummy!
One of my favorite cookies! I usually make 3 small changes though I’m sure they’re excellent as written. 1. Leave out the nuts because too many people I serve them to have nut allergies. 2. Use craisins instead of fresh cranberries. I can only find the fresh ones few a weeks in the winter and I need to eat these for months and months. 3. Add chocolate chips. No explanation needed.
Followed recipe exactly. Not much pumpkin flavor in these. There are better recipes out there.
Easy to do. So good too.