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Cranberry Pumpkin Cookies

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Cranberry Pumpkin Cookies
Cranberry Pumpkin Cookies

I don’t usually like a soft, cakey cookie, but one of my most favorite baking ingredients is pumpkin.  I have made almost everything one can think of that has pumpkin in it,  pumpkin scones, pumpkin dip, even pumpkin soup.

I have never attempted a pumpkin cookie, because they really are just little cakes and I like chewy, crispy cookies.

But hey, fall is here, pumpkin is the baking squash of choice and cookies are my favorite food group.

These cookies sum up all the wonderful flavors of fall, cranberries, pumpkin, spices and nuts, if you choose to add them.

Ingredients Needed:

1/2 cup of butter
1 cup of white sugar
1/3 cup of brown sugar
1 tsp vanilla
1 egg
1 cup of pumpkin
2 1/4 cups of flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp of salt
1 tsp of cinnamon
1/4 tsp of nutmeg
1/4 tsp of ginger
1 cup of dried cranberries
1 heaping tbsp of orange zest
1/2 cup of shredded sweetened coconut or walnuts

Kick the tires and light the fires to 350 degrees.

Cranberry Pumpkin Cookies

Cream your butter and sugars together until they are wonderfully fluffy, then beat in the egg and vanilla.

Add in the pumpkin and mix thoroughly.

Cranberry Pumpkin Cookies

Sift all your dry ingredients together in a separate bowl.

Cranberry Pumpkin Cookies

Slowly add in the flour mixture into the wet and once combined, add in the cranberries and coconut or walnuts.

I made mine coconut only since no one but little ol’ me likes walnuts in cookies. The coconut was fabulous and added a nice crunch.

Cranberry Pumpkin Cookies

Drop by rounded tablespoonful onto a greased or parchment lined cookie sheet.

Cranberry Pumpkin Cookies

Cook at 350 for 8-10 minutes, until they are lovely little pumpkin cakes, just waiting to be eaten. For a cakey cookie, these were surprisingly good and something I definitely will make again.

Learn to cook like the Kitchen Magpie

Cranberry Pumpkin Cookies

Soft, cakey spicy pumpkin cookies are a perfect fall treat.
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
Course
Dessert
Cuisine
cookies
Servings
12
Calories
308
Author
Karlynn Johnston

Ingredients

  • 1/2 cup butter
  • 1 cup white sugar
  • 1/3 cup brown sugar
  • 1 tsp vanilla
  • 1 egg
  • 1 cup of pumpkin
  • 2 1/4 cups flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ginger
  • 1 cup dried cranberries
  • 1 tbsp heaping of orange zest
  • 1/2 cup shredded sweetened coconut

Instructions

  1. Kick the tires and light the fires to 350 degrees.

  2. Cream your butter and sugars together until they are wonderfully fluffy, then beat in the egg and vanilla. 

  3. Add in the pumpkin and mix thoroughly. 

  4. Sift all your dry ingredients together in a separate bowl. 

  5. Slowly add in the flour mixture into the wet and once combined, add in the cranberries and coconut or walnuts. I made mine coconut only since no one but little ol' me likes walnuts in cookies. The coconut was fabulous and added a nice crunch. 

  6. Drop by rounded tablespoonful onto a greased or parchment lined cookie sheet. 

  7. Cook at 350 degrees for 8-10 minutes, until they are lovely little pumpkin cakes, just waiting to be eaten. For a cakey cookie, these were surprisingly good and something I definitely will make again.

Recipe Notes

Nutritional info may vary.

Nutrition Information

Serving: 12g, Calories: 308kcal, Carbohydrates: 51g, Protein: 3g, Fat: 10g, Saturated Fat: 7g, Cholesterol: 33mg, Sodium: 279mg, Potassium: 180mg, Fiber: 2g, Sugar: 29g, Vitamin A: 1080IU, Vitamin C: 1.6mg, Calcium: 55mg, Iron: 1.5mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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Cranberry Pumpkin Cookies

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Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian Prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

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Reader Interactions

Comments & Recipe Tips Share a tip or comment!

  1. Lori says

    I made these yesterday! Minus the orange zest & cranberries (not a boat floater -sorry).

    I used GF flours, oat bran, pumpkin seeds and threw in some caramel chips for good measure.

    DIViNE Karlynn. You rock!

    My littlest minion devours them. Next On my way! I’m adding some oats to make it breakfast. Because I’m lazy that way!

    • thekitchenmagpie says

      @Lori Glad you liked them! Mmmm oats would be good too and yes, that makes them breakfast now lol.

  2. Krista Michelle Gray says

    Mmmm, those cookies look moist and flavourful! Turkey soup with Farmer’s Market veggies & risotto and apple crisp for dessert 🙂 I was able to successfully view your website as well! Can’t wait for your crockpot reveal!

  3. Heather Cushing says

    If it helps, I was able to go on her website and close the page without any problems.

  4. Pamela Marriott says

    Karlynn Johnston when I went to your web page to look at the recipe than closed that tab the page reopened 20 times . had to shut down the laptop to stop it. is this a problem with your page. I am running Norton virus software and it is up to date. sigh.

  5. Wave59 says

    In the United States and Canada, it is a small, soft, leavened bread, somewhat similar to a scone, though generally softer and fluffier. Although yeast may be used as a leavening agent, it is often replaced or supplemented with baking powder or baking soda. A Southern regional variation on the term, beaten biscuit, is closer to the British variety.

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