Pumpkin Cranberry Cookies
Soft, chewy, and bursting with warm fall flavors, these Pumpkin Cranberry Cookies are a delightful treat perfect for the holiday season or any cozy gathering. Made with pure pumpkin puree, warming spices like cinnamon and nutmeg, and studded with tart dried cranberries, these cookies offer a harmonious balance of sweetness and tanginess in every bite. The optional addition of chopped pecans adds a delightful crunch, making them even more irresistible. Quick to prepare in just 15 minutes and baked to perfection in under 12, these autumnal cookies are a simple yet satisfying dessert. Perfect for Thanksgiving dessert tables, fall cookie exchanges, or as a snack with your pumpkin spice latte, this recipe is sure to become a seasonal favorite. Don't forget to store leftovers in an airtight container to enjoy their softness for days!
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Recipe Information
Ingredients
- 0.5 cup unsalted butter, softened
- 0.75 cup granulated sugar
- 0.25 cup brown sugar, packed
- 0.5 cup pure pumpkin puree
- 1 egg
- 1 teaspoon vanilla extract
- 1.75 cups all-purpose flour
- 0.5 teaspoon baking soda
- 0.5 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 0.25 teaspoon salt
- 0.75 cup dried cranberries
- 0.5 cup chopped pecans (optional)
Instructions
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, use an electric mixer to cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2–3 minutes).
Add the pumpkin puree, egg, and vanilla extract to the butter mixture. Mix until well combined.
In a separate medium-sized bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
Gently fold in the dried cranberries and chopped pecans (if using).
Using a tablespoon or cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10–12 minutes, or until the edges are set and the centers look slightly soft.
Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 4 days.
Nutrition Facts
Calories |
3261 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.6 g | 187% | |
| Saturated Fat | 66.6 g | 333% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 454 mg | 151% | |
| Sodium | 1619 mg | 70% | |
| Total Carbohydrate | 462.0 g | 168% | |
| Dietary Fiber | 24.0 g | 86% | |
| Total Sugars | 276.4 g | ||
| Protein | 36.1 g | 72% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 212 mg | 16% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 932 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
