Best 4 Cranberry Pumpkin Cookies Recipes
Delight your taste buds with a symphony of flavors in the Cranberry Pumpkin Cookies extravaganza! These delectable treats combine the tangy zest of cranberries with the warm, inviting aroma of pumpkin, creating a captivating culinary experience. Each cookie is a miniature masterpiece, boasting a soft and chewy texture that melts in your mouth. As you bite into one, the bursts of sweet and slightly tart cranberries mingle with the rich pumpkin spice, leaving a trail of delightful flavors that dance on your palate. Whether you're enjoying these cookies as a festive holiday treat or a cozy afternoon snack, they're sure to bring a smile to your face. So gather your ingredients, preheat your oven, and embark on a delightful baking journey with our curated collection of Cranberry Pumpkin Cookie recipes!
Here are our top 4 tried and tested recipes!
CRANBERRY PUMPKIN COOKIES
Kristen Fitzgerald's moist cookies capture fall flavor in a big way! The Stratford, Connecticut cook adds in brightly-colored dried cranberries for a pleasant tang. You'll want to keep the cookie jar filled with these!
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 1/2 dozen.
Number Of Ingredients 16
Steps:
- In a large bowl, cream 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 creamed mixture. Fold in cranberries. , Drop by 1/4 cupfuls 2 in. apart onto a baking sheet coated with cooking spray. Bake at 350° for 20-22 minutes or until lightly browned. Remove to wire racks to cool.
Nutrition Facts : Calories 284 calories, Fat 11g fat (6g saturated fat), Cholesterol 44mg cholesterol, Sodium 215mg sodium, Carbohydrate 45g carbohydrate (26g sugars, Fiber 2g fiber), Protein 4g protein.
GLUTEN-FREE PUMPKIN, OAT AND CRANBERRY COOKIES
Steps:
- For the cookies: Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper. In a small bowl, whisk together the flour blend, oat flour, quick-cooking oats, pumpkin pie spice, baking soda and salt. In a large bowl, cream together the softened coconut oil, granulated sugar and coconut sugar. Beat in the egg and vanilla. Stir in the flour mixture in two additions, alternating with the pumpkin puree, stirring just until combined. Stir in the cranberries.
- Place some old-fashioned oats in a small bowl. Using a 1 3/4-inch ice-cream scoop, scoop up cookie dough and drop it into the bowl. Roll the dough in the oats to coat. Place the dough on a prepared baking sheet and repeat with the remaining cookie dough. Bake until the cookies are golden, about 25 minutes. Let cool on the baking sheet set over a wire rack.
- In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt.
CRANBERRY-PUMPKIN COOKIES
Soft, cake-like cookies.
Provided by Lucy Randall
Categories Fruits and Vegetables Vegetables Squash
Time 32m
Yield 36
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
- In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in vanilla, egg and pumpkin. Sift together the flour, baking powder, baking soda, salt and cinnamon; stir into mixture until well blended. Cut the cranberries in half and stir into mixture along with the orange zest and walnuts. Drop by teaspoonfuls onto cookie sheets.
- Bake for 10 to 12 minutes.
Nutrition Facts : Calories 89.7 calories, Carbohydrate 12.9 g, Cholesterol 11.9 mg, Fat 3.9 g, Fiber 0.7 g, Protein 1.3 g, SaturatedFat 1.8 g, Sodium 131.1 mg, Sugar 6 g
CRANBERRY PUMPKIN COOKIES
A lovely fall cookie. For the cinnamon adverse substitute nutmeg for a slightly different cookie. Since this is a moist batter it lends itself to both vegan and gluten free versions. Note: You can sub in 1/2 cup dried cranberries if you prefer.
Provided by Anne Dougherty
Categories Cookies
Time 1h15m
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 375 degF
- 2. In large mixing bowl cream together butter and sugar until light and fluffy.
- 3. Beat in vanilla, egg, and pumpkin.
- 4. Sift together flour, baking powder, baking soda, and salt.
- 5. Stir pumpkin into mixture along with orange zest and cinnamon.
- 6. Drop dough by the teaspoon onto baking sheet.
- 7. Bake for 10 to 12 minutes.
Tips:
- Use fresh or frozen cranberries for the best flavor. If using frozen cranberries, thaw them before using.
- Be sure to drain the canned pumpkin well before using. This will help to prevent the cookies from being too wet.
- Chill the dough for at least 30 minutes before baking. This will help the cookies to hold their shape.
- Bake the cookies until they are just set. Overbaking will make them dry and crumbly.
- Let the cookies cool completely before frosting them. This will help the frosting to set properly.
Conclusion:
Cranberry pumpkin cookies are a delicious and festive treat that are perfect for the holiday season. They are easy to make and can be enjoyed by people of all ages. Whether you are looking for a cookie to share with friends and family or a sweet treat to enjoy on your own, cranberry pumpkin cookies are sure to please.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
