Cranberry-Pumpkin Cookies

Cranberry-Pumpkin Cookies

288 Reviews 24 Pics
  • Prep

    20 m
  • Cook

    12 m
  • Ready In

    32 m
Lucy Randall
Recipe by  Lucy Randall

“Soft, cakelike cookies.”

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Adjust Servings

Original recipe yields 3 dozen



  1. Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
  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. Bake for 10 to 12 minutes.

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Reviews (288)

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Chef Wade

Chef Wade

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't keep them on the shelf. After they have cooled I dip the entire top into a milk and powdered sugar glaze. I allow that to dry overnight and this seals the moisture into the cookie. Thanks for sharing this formula.



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 interesting, tangy taste that you don't get too often and the real cranberries look GORGEOUS in the cookies. I felt the craisins got lost in the cookies and you didn't taste them as much. Also, I did half a teaspoon of cinammon, half pumpkin pie spice. And per someones recommendation I sprinkled cinammon on top of the cookies - nice touch. I didn't have walnuts - used hazelnuts which were fine, but I'm betting walnuts would go better. Sometimes you make pumpkin cookies and you don't taste the pumpkin - you do here. You could even serve these along with your Thanksgiving meal instead of as a dessert if you were so inclined.



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 asked for the recipe and took baggies of them home with them! Great as a sugar free food.

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Amount Per Serving (36 total)

  • Calories
  • 90 cal
  • 4%
  • Fat
  • 3.9 g
  • 6%
  • Carbs
  • 12.9 g
  • 4%
  • Protein
  • 1.3 g
  • 3%
  • Cholesterol
  • 13 mg
  • 4%
  • Sodium
  • 131 mg
  • 5%

Based on a 2,000 calorie diet



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Iced Pumpkin Cookies


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Almond Cookies I