Pumpkin Cranberry Cookies

Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

From a "clip-out" recipe that I found many years ago. The original recipe calls for raisins but I like using dried cranberries. These have a nice soft texture.

Ingredients Nutrition

Directions

  1. Preheat oven to 375°F.
  2. Cream together the butter and the sugars.
  3. Beat in the egg, pumpkin and vanilla.
  4. Mix dry ingredients together and then add to the wet ingredients and blend well.
  5. Stir in dried cranberries.
  6. Drop batter by rounded tablespoons onto a greased cookie sheet.
  7. Bake for 15-20 minutes or until golden brown.
Most Helpful

Such a tasty, cake-like cookie. They're not sweet enough for my sugar addicted children, so I drizzled them with a powdered sugar/butter/lemon juice glaze. Evenso, they still taste healthy!

Elisabetta47 February 23, 2011

I used margarine instead of butter. I omitted the ginger and nutmeg but added more cinnamon. I loved them. They bake in the middle of oven for 20 minutes. Thanks Melissa :) Made for 123 hit wonders

Boomette December 12, 2009

These are good but I think they must need more salt as they seem kind-of lacking in flavor, surprising for the amount of spices... could just be my tastebuds today though! I used my cookie scoop (a #60 size) and got 31 cookies. Baked on parchment instead of greasing the pan. The batter is very sticky and thick - I was surprised to find it didn't spread very much so the cookies are very round :) They were very easy so I will be trying them again, but using more salt to try to bring out the flavors more. Thanks for posting!

flower7 October 13, 2009

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