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Cranberry Pumpkin Cookies

Staff Writer
Cranberry Pumpkin Cookies
Taste of Home

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.

Deliver Ingredients


  • 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. 

Cranberry Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Cranberry Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.