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.
1/2 cup of butter
1 cup of white sugar
1/3 cup of brown sugar
1 tsp vanilla
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.
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.
Sift all your dry ingredients together in a separate bowl.
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.
Drop by rounded tablespoonful onto a greased or parchment lined cookie sheet.
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.
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Cranberry Pumpkin Cookies
- Prep Time
- 15 minutes
- Cook Time
- 15 minutes
- Total Time
- 30 minutes
- Karlynn Johnston
- 1/2 cup butter
- 1 cup white sugar
- 1/3 cup brown sugar
- 1 teaspoon vanilla
- 1 egg
- 1 cup of pumpkin
- 2 1/4 cups flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1 cup dried cranberries
- 1 tablespoon heaping of orange zest
- 1/2 cup shredded sweetened coconut
- Kick the tires and light the fires to 350 degrees.
- 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.
- Sift all your dry ingredients together in a separate bowl.
- 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.
- Drop by rounded tablespoonful onto a greased or parchment lined cookie sheet.
- 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.
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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Comments & Recipe Tips Share a tip or comment!
Looking forward to trying this recipe. Do you think these would make a bar cookie? Already wanting some Breakfast Bars . Would these work ?
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!
@Lori Glad you liked them! Mmmm oats would be good too and yes, that makes them breakfast now lol.
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!
Yalil Vazquez says
Can’t wait 🙂
Melanie Harmsma says
Heather Cushing says
If it helps, I was able to go on her website and close the page without any problems.
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.