Pumpkin Cranberry Breakfast Cookie Recipe

Spice up your mornings with these deliciously soft and chewy Pumpkin Cranberry Breakfast Cookies! A delightful twist on a classic recipe, these cookies are bursting with autumnal flavors – warm pumpkin, tart cranberries, and a hint of spice. Perfect for a quick and healthy breakfast or a satisfying afternoon treat. Get ready to enjoy the perfect blend of pumpkin goodness and festive cranberry!

Prep Time 20 mins
Cook Time 18 mins
Calories 60.8 kcal
Protein 2g
Rating 4.5 (29 Reviews)
Pumpkin Cranberry Breakfast Cookie 13

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Pumpkin Cranberry Breakfast Cookie

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How to Make Pumpkin Cranberry Breakfast Cookie

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the brown sugar and butter until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the pumpkin puree, vanilla extract, and spices.
  4. In a separate bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  6. Stir in the cranberries and chopped pecans.
  7. Drop by rounded tablespoons onto the prepared baking sheets.
  8. Bake for 18-20 minutes, or until the edges are lightly golden brown.
  9. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Nutrition Information (Approximate per serving)

Sodium

3 g

Sugar

24g

Fat

0g

Carbs

4g