Pumpkin Cranberry Cookies Recipe

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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.

a plate of pumpkin cookies with a glass of milk
Pumpkin Cookies

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!).

Canned pumpkin and yogurt mixed in a jug

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.

flour and spices
cranberry and pecans added to flour

The dry ingredients are then added to the wet ingredients, which I did in batches. A thick batter will form.

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Drop spoonfuls of the cookie mixture onto the prepared baking sheet, 2-inches apart, and flatten very slightly.

pumpkin cookies on baking sheet

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.

a broken up pumpkin cookie

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 Cookies

Pumpkin, Cranberry & Pecan Cookies

Yield: 20
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

These cookies are perfect for Autumn and Halloween!

Ingredients

  • 175g pumpkin purée
  • 120ml fat-free natural yogurt
  • 1tsp vanilla essence
  • 300g plain flour
  • 1tsp ground cinnamon
  • ½tsp ground ginger
  • ½tsp ground allspice
  • ½tsp ground nutmeg
  • ½tsp bicarbonate of soda
  • 150g demerera sugar
  • 75g dried cranberries
  • 75g chopped pecans

Instructions

  1. Preheat oven to 160C. Grease two baking sheets and set aside.
  2. Mix together the yogurt, vanilla and pumpkin purée in a bowl and set aside.
  3. In another bowl, sift the flour with the spices and bicarbonate of soda. Stir in the sugar, cranberries and pecans until combined.
  4. Add the dried ingredients to the wet ingredients and mix to form a thick batter.
  5. Drop spoonfuls of the mixture onto the baking sheets, about 2" apart, flatten slightly.
  6. Cook for 12-15 minutes until golden.
Nutrition Information:
Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 129Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 5mgCarbohydrates: 24gFiber: 1gSugar: 11gProtein: 2g

This site uses an outside source to provide nutrition. If you need exact details, please calculate yourself. This data was provided and calculated by Nutritionix on 6/23/2019

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