Pumpkin Cranberry Cookies Recipe

Indulge in the delightful flavors of fall with these soft and chewy Pumpkin Cranberry Cookies! A treasured family recipe, adapted with tart cranberries for a delightful twist on a classic. These cookies are perfect for holiday baking or any time you crave a warm, comforting treat. The soft texture and perfect balance of pumpkin spice and cranberry make them irresistible!

Prep Time 20 mins
Cook Time 75 mins
Calories 144.7 kcal
Protein 4g
Rating 3.5 (4 Reviews)
Pumpkin Cranberry Cookies 25

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Pumpkin Cranberry Cookies

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How to Make Pumpkin Cranberry Cookies

  1. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
  2. Cream together 1 cup (2 sticks) softened unsalted butter and ¾ cup packed light brown sugar and ¾ cup granulated sugar until light and fluffy.
  3. Beat in 2 large eggs, 1 (15 ounce) can pumpkin puree, and 1 teaspoon vanilla extract.
  4. In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ½ teaspoon ground cloves, and ½ teaspoon ground nutmeg.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  6. Stir in 1 cup dried cranberries.
  7. Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
  8. Bake for 15-20 minutes, or until the edges are golden brown and the centers are still slightly soft.
  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

5 g

Sugar

29g

Fat

20g

Carbs

6g