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Cranberry Pumpkin Cookies


Cranberry Pumpkin Cookies

Dried cranberries give these festive pumpkin cookies a nice zing and fruitiness. Pack these along with your brown-bag lunch for a little something special.


  • 6 tablespoons butter, softened
  • ½ cup packed brown sugar
  • ¼ cup sugar
  • ½ cup canned pumpkin
  • 2 tablespoons beaten egg
  • ¼ teaspoon vanilla extract
  • ¾ cup all-purpose flour
  • ½ cup quick-cooking oats
  • ¼ cup whole-wheat flour
  • ½ teaspoon baking soda
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground allspice
  • ¼ cup dried cranberries
  • Cooking spray, for greasing


Preheat the oven to 350 degrees.

In a large bowl, cream the butter and sugars until light and fluffy. Beat in the pumpkin, egg, and vanilla. Combine the all-purpose flour, oats, whole-wheat flour, baking soda, ginger, cinnamon, salt, nutmeg, and allspice; gradually add to the creamed mixture. Fold in the cranberries.

Coat a baking sheet with cooking spray. Drop the batter ¼ cup at a time 2 inches apart onto the baking sheet. Bake 20-22 minutes or until lightly browned. Remove to wire racks to cool.