Harvest Pumpkin Cookies Recipe

These delightful Harvest Pumpkin Cookies are a Thanksgiving tradition, guaranteed to be a crowd-pleaser! This year, I'm adding a delicious twist with cranberries for an extra burst of flavor. Warm spices blend perfectly with the pumpkin and pecans, creating a melt-in-your-mouth cookie that's impossible to resist. Get ready to impress your family and friends with this easy-to-follow recipe!

Prep Time 20 mins
Cook Time 31 mins
Calories 117.9 kcal
Protein 2g
Rating 4.6 (18 Reviews)
Harvest Pumpkin Cookies 14

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Harvest Pumpkin Cookies

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Harvest Pumpkin Cookies? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Harvest Pumpkin Cookies

  1. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
  2. In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 1/4 teaspoon ground allspice.
  3. In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 3/4 cups granulated sugar using an electric mixer until light and fluffy.
  4. Beat in 1 (15 ounce) can pumpkin puree, 2 large eggs, and 1 teaspoon vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
  6. Stir in 1 cup chopped pecans and 1/2 cup dried cranberries using a spoon.
  7. Drop heaping tablespoons of dough onto the prepared baking sheets, leaving 2 inches between each cookie.
  8. Flatten slightly with the back of a spoon and press a pecan half into the center of each cookie.
  9. Bake for 10-12 minutes, or until the edges are golden brown.
  10. Let the cookies cool on the baking sheets for 1 minute before transferring them to a wire rack to cool completely.
  11. Store tightly covered at room temperature or freeze for up to 3 months.

Nutrition Information (Approximate per serving)

Sodium

4 g

Sugar

23g

Fat

17g

Carbs

3g