Pumpkin Cranberry Cookies Recipe
Home » COOK » Recipes » Baking » Cookies »These Pumpkin Cranberry Cookies are perfect for fall! They’re made with pumpkin purée, cranberries, and pecans and they’re so easy to make. This recipe is sure to become a favorite in your house!
We love cooking with pumpkins on The Purple Pumpkin Blog (I mean, obvious right?!) And I’ve got lots more great Pumpkin Recipes for you to try – right-click and open a new tab so that you can read them next.
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Pumpkin Cranberry Cookies
The first thing I prepared for my ‘Better Late Than Never’ Halloween Dinner Party was a batch of these pumpkin cranberry cookies. They are made with canned pumpkin, cranberries, and pecans, and delicious for Halloween or Fall!
When making these cookies they turned out with more of a cakey texture than cookies, but they were still so good – especially with a glass of milk!
These pumpkin cookies use cranberries and pecans, but you could substitute for raisins or sultanas instead of cranberries, and your favorite kind of nut – walnuts would work great!
The recipe calls for pumpkin purée, which you can sometimes find in supermarkets here in the UK – check the World Foods aisle!
If not, you can find canned pumpkin purée online at Amazon, or make your own by steaming some pumpkin and puréeing it in a blender.
How To Make Pumpkin Cranberry Cookies
Of course, as with all baking, I preheated my oven, and then got my ingredients together:
- canned pumpkin purée
- natural yogurt
- vanilla extract
- flour
- spices
- baking soda
- sugar
- dried cranberries
- pecans
I then greased a couple of baking sheets and got to work!
First up was mixing the yogurt, vanilla, and pumpkin purée. Since I had measured the yogurt in a Pyrex measuring jug, I just mixed them together in that (to save on clearing up!).
Then came the sifting of the flour with the spices and baking soda into a mixing bowl
Then the sugar, fruit, and nuts were stirred into the flour mixture.
The dry ingredients are then added to the wet ingredients, which I did in batches. A thick batter will form.
Drop spoonfuls of the cookie mixture onto the prepared baking sheet, 2-inches apart, and flatten very slightly.
Once the pumpkin cookies were cooked (for 12 – 15 minutes) I put them on a wire rack to cool down, but I couldn’t resist breaking one open to have a look-see.
They smelled delicious – especially the mix of spices, the aroma of which reminds me of autumn/winter!
I let the cookie cool a little before taking a bite and they were so good!
The cookies once cool can be stored in an air-tight container for four to five days.
The mixture yields about 20 or so cookies. I’d say they were about 2 inches across, so you could get more out if you made them slightly smaller.
For more seasonal food, check out The Ultimate List of Autumn Recipes for the Fall Season! Right-click and open a new tab to read next.
Pumpkin, Cranberry & Pecan Cookies
Ingredients
- 175 g pumpkin purée
- 120 ml fat-free natural yogurt
- 1 tsp vanilla essence
- 300 g plain flour
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp ground allspice
- ½ tsp ground nutmeg
- ½ tsp bicarbonate of soda
- 150 g demerera sugar
- 75 g dried cranberries
- 75 g chopped pecans
Instructions
- Preheat oven to 160C. Grease two baking sheets and set aside.
- Mix together the yogurt, vanilla and pumpkin purée in a bowl and set aside.
- In another bowl, sift the flour with the spices and bicarbonate of soda. Stir in the sugar, cranberries and pecans until combined.
- Add the dried ingredients to the wet ingredients and mix to form a thick batter.
- Drop spoonfuls of the mixture onto the baking sheets, about 2″ apart, flatten slightly.
- Cook for 12-15 minutes until golden.
Nutrition
Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.
julie
January 20, 2014 @ 10:24 pm
these look yummy will need to try them
Michelle Ordever
January 21, 2014 @ 11:51 am
They turned out more cakey than cookie, but they were still yummy!