Cranberry-Pumpkin Cookies

  • Recipe By
  • Published Jan 1st
  • Ready In32m
  • Servings36
  • Calories90
Soft, cake-like cookies.

Cranberry-Pumpkin Cookies Ingredients

The following are the ingredients needed to make delicious Cranberry-Pumpkin Cookies for 36 servings:

  • 1/2 cup butter, softened
  • 1 cup white sugar
  • 1 teaspoon vanilla extract
  • 1 egg
  • 1 cup solid pack pumpkin puree
  • 2 1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup fresh cranberries
  • 1 teaspoon ground cinnamon
  • 1 tablespoon orange zest
  • 1/2 cup chopped walnuts

Cranberry-Pumpkin Cookies Cooking Instructions

  • Prep20m
  • Cook12m
  • Ready In32m

To cook Cranberry-Pumpkin Cookies, you need about 20 minutes of preparation time. The time needed to cook this Cranberry-Pumpkin Cookies is about 12 minutes , and you can serve your Cranberry-Pumpkin Cookies within 32 minutes . The following are the steps to cook Cranberry-Pumpkin Cookies easily:

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
  2. 2 In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in vanilla, egg and pumpkin. Sift together the flour, baking powder, baking soda, salt and cinnamon; stir into mixture until well blended. Cut the cranberries in half and stir into mixture along with the orange zest and walnuts. Drop by teaspoonfuls onto cookie sheets.
  3. 3 Bake for 10 to 12 minutes.

Notes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 90 calories; 3.9 grams of fat; 12.9 grams of carbohydrates; 1.3 gram of protein; 12 milligrams of cholesterol; 131 milligrams of sodium.

  1. Oct 21st 2008

    These cookies are attractive, moist and delicious -- the perfect fall cookie. The fresh cranberries elevate the cookie to something truly different, perfectly tart. I'd avoid Craisins -- t ...

  2. Sep 20th 2007

    I own a small bakery in Charleston SC. I was looking for a pumpkin cookie and came across this recipe. Did a test bake and was absolutely floored. These cookies are amazing and now I can' ...

  3. Oct 18th 2006

    This cookie is absolutely delicious!!! It is everything it claims to be; light, fluffy, moist, and yummy. I like that I can taste the flavors of both the pumpkin and cranberry in this reci ...

  4. Nov 27th 2005

    I made these cookies with a little bit of concentraited orange juice instead of zest and 1 cup extra cranberries and they turned out great!!! I absolutely recomend this recipe.

  5. Nov 24th 2005

    Reading other postings I decided to try and make half with craisins and half with fresh cranberrys to see which I liked better. I'd definetely go with real cranberries - it's such an intere ...

  6. Nov 21st 2005

    These are awesome! I use half white flour and half whole wheat flour which I think makes them even better. I also use dried orange-flavored cranberries (Craisins). They're so moist and ca ...

  7. Nov 25th 2002

    I made a double batch for card club on Saturday, and they were such a hit! I can't eat sugar, so I used 1 cup of Splenda instead of sugar. They were so moist and delicious that everyone aske ...

  8. Nov 10th 2001

    I didn't have an orange, so I substituted in grated ginger. I wish I could bottle the smell of this batter! Great cookies - can't keep my roommate off them!

  9. Sep 17th 2000

    I love pumpkin. These were beautiful. Worth the work. I added a little bit more sugar the second time I made them. They are very moist, cake like cookie. Just perfect for the Holidays.