Description
Cranberry pumpkin cookies are soft, spiced, and filled with festive fall flavors. With tart cranberries, smooth pumpkin purée, and bright orange zest, these cookies are the perfect seasonal treat for autumn, Thanksgiving, or Christmas. An SEO-optimized recipe featuring keywords like ‘cranberry pumpkin cookies’, ‘fall cookies’, and ‘holiday pumpkin cookies’.
Ingredients
1 cup white sugar
1/2 cup butter, softened
1 cup solid pack pumpkin purée
1 large egg
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup halved fresh cranberries
1/2 cup chopped walnuts
1 tablespoon orange zest
Instructions
- Preheat the oven to 375°F (190°C). Grease 2 cookie sheets.
- In a large bowl, cream together sugar and butter with an electric mixer until light and fluffy.
- Mix in pumpkin purée, egg, and vanilla extract until smooth.
- In a medium bowl, sift together flour, baking powder, baking soda, cinnamon, and salt. Stir into pumpkin mixture until combined.
- Fold in cranberries, walnuts, and orange zest until evenly distributed.
- Drop teaspoonfuls of dough 2 inches apart onto prepared baking sheets.
- Bake for 10–12 minutes, or until edges are golden.
- Cool on wire racks before serving.
Notes
- Add white chocolate chips for extra sweetness.
- Walnuts can be swapped with pecans, almonds, or hazelnuts.
- Dried cranberries can replace fresh ones for a chewier texture.
- Spices like nutmeg or cloves can be added for warmth.
- A drizzle of orange glaze makes these cookies bakery-style.
- Prep Time: 15 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 95
- Sugar: 7g
- Sodium: 80mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
