Pumpkin Cranberry Cookies Recipes

CRANBERRY-PUMPKIN COOKIES

Cranberry-Pumpkin Cookies image

Soft, cake-like cookies.

Provided by Lucy Randall

Categories Fruits and Vegetables Vegetables Squash

Time 32m

Yield 36

Number Of Ingredients 13

Ingredients

½ cup butter, softened
1 cup white sugar
1 teaspoon vanilla extract
1 egg
1 cup solid pack pumpkin puree
2 ¼ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup fresh cranberries
1 teaspoon ground cinnamon
1 tablespoon orange zest
½ cup chopped walnuts

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

PUMPKIN CRANBERRY COOKIES

Pumpkin Cranberry Cookies image

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.

Provided by HokiesMom

Categories Dessert

Time 1h15m

Yield 30 cookies, 15 serving(s)

Number Of Ingredients 16

Ingredients

1/2 cup butter
1/4 cup sugar
1/4 cup brown sugar
1 egg
1 teaspoon vanilla
2/3 cup pumpkin puree
3/4 cup dried cranberries
1 3/4 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon clove

Steps:

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

Nutrition Facts : Calories 144.7, Fat 6.7, SaturatedFat 4, Cholesterol 28.7, Sodium 133.9, Carbohydrate 19.4, Fiber 0.8, Sugar 7.3, Protein 2.1

CRANBERRY PUMPKIN COOKIES

Cranberry Pumpkin Cookies image

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

Ingredients

6 tablespoons butter, softened
1/2 cup packed brown sugar
1/4 cup sugar
1/2 cup canned pumpkin
2 tablespoons beaten egg
1/4 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 cup quick-cooking oats
1/4 cup whole wheat flour
1/2 teaspoon baking soda
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1/4 cup dried cranberries

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.

PUMPKIN CRANBERRY COOKIES

Pumpkin Cranberry Cookies image

Pumpkin and cranberry make a dynamic duo in this cake-like cookie.

Provided by Land O'Lakes

Categories Drop Pumpkin Cranberry Pumpkin Vegetable Fruit Cookie Dessert Cookie Dessert

Yield 48 cookies

Number Of Ingredients 17

Ingredients

Cookie
1 cup sugar
1/2 cup Land O Lakes® Butter softened
1 cup mashed cooked pumpkin *
1 large Land O Lakes® Egg
1 teaspoon vanilla
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/2 cups sweetened dried cranberries
3/4 cup chopped walnuts
1 tablespoon freshly grated orange zest
Glaze
1 1/2 cups powdered sugar
1 to 2 tablespoons orange juice

Steps:

Heat oven to 350°F. Line cookie sheets with parchment paper or lightly grease; set aside.
Combine sugar and butter in bowl; beat at medium speed until creamy. Add pumpkin, egg and vanilla; continue beating until well mixed.
Combine flour, baking powder, baking soda, cinnamon and salt in bowl. Add flour mixture to sugar mixture; beat at low speed until well mixed. Stir in cranberries, walnuts and orange zest.
Drop dough by teaspoonfuls onto prepared cookie sheets. Bake 11-13 minutes or until golden brown around edges. Cool 1 minute on cookie sheet; remove to cooling rack. Cool completely.
Combine powdered sugar and enough orange juice in bowl for desired drizzling consistency. Drizzle glaze over cookies.

Nutrition Facts : Calories 100 calories, Fat 3.5 grams, SaturatedFat grams, Transfat grams, Cholesterol 10 milligrams, Sodium 85 milligrams, Carbohydrate 16 grams, Fiber 1 grams, Sugar grams, Protein 1 grams

PUMPKIN CRANBERRY BREAKFAST COOKIE

Pumpkin Cranberry Breakfast Cookie image

This is a variation on a breakfast cookie from Jennifer at Allrecipes.com. I made these up as I have tons of pumpkin and I love pumpkin anything, try these they are nice and soft and spicy.

Provided by Shannon Holmes

Categories Breakfast

Time 18m

Yield 36 cookies, 36 serving(s)

Number Of Ingredients 12

Ingredients

1 cup brown sugar
1 1/4 cups rolled oats
2 cups whole wheat flour
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon pumpkin pie spice (heaping)
6 tablespoons applesauce
6 tablespoons pumpkin puree (if using homemade, make sure it is thick like canned)
2 egg whites
3/4 teaspoon vanilla extract
1/2 cup dried cranberries

Steps:

Preheat the oven to 350°F.
Place all ingredients in bowl, stir together until combined.
Roll the cookies into golf ball sized balls with cooking oil sprayed hands.
Place on cookie sheet (s) about 2 inches apart, giving them room to spread slightly.
Spray tops with cooking oil, flip over with a cooking oil sprayed spatula, these are precautions so your cookies won't stick to the pan.
Bake about 8 minutes for moist cookies and 10-12 for dry cookies.
Store in Tupperware between layers of waxed paper.
Great with a pumpkin pie latte!

CRANBERRY PUMPKIN MUFFINS

Cranberry Pumpkin Muffins image

These yummy pumpkin muffins are perfect for the Thanksgiving table! Substitute toasted pumpkin seeds or dried cherries for the cranberries, if you wish.

Provided by Robin L.

Categories Bread Quick Bread Recipes Pumpkin Bread Recipes

Time 40m

Yield 12

Number Of Ingredients 15

Ingredients

2 cups all-purpose flour
¾ cup brown sugar, packed
2 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground ginger
⅛ teaspoon ground cloves
⅛ teaspoon ground nutmeg
1 cup canned unsweetened pumpkin puree
2 eggs, lightly beaten
½ cup butter, melted
¼ cup buttermilk
2 teaspoons vanilla extract
1 cup dried, sweetened cranberries

Steps:

Preheat oven to 400 degrees F (200 degrees C). Grease or place paper muffin cups in a 12 cup muffin tin.
Mix the flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg together in a mixing bowl.
Beat the canned pumpkin, eggs, butter, buttermilk, and vanilla together in another large mixing bowl. Gradually beat in the flour mixture until well blended. Stir in the dried cranberries until evenly blended. Spoon batter into muffin tins about 3/4 full.
Bake in preheated oven until a toothpick inserted in the middle of a muffin comes out clean, 20 to 25 minutes. 3 minutes before turning out from pan. Serve warm or at room temperature.

Nutrition Facts : Calories 253 calories, Carbohydrate 40.2 g, Cholesterol 51.5 mg, Fat 8.8 g, Fiber 1.8 g, Protein 3.7 g, SaturatedFat 5.2 g, Sodium 329.5 mg, Sugar 22.3 g

FROSTED PUMPKIN CRANBERRY BARS

Frosted Pumpkin Cranberry Bars image

With tangy dried cranberries tucked inside and a creamy brown butter frosting, these mildly spiced pumpkin bars are doubly delightful. It's a good thing the recipe makes lots, because once you taste one, you won't be able to resist going back for more! -Barbara Nowakowski, Mesa, Arizona

Provided by Taste of Home

Categories Desserts

Time 35m

Yield about 4 dozen.

Number Of Ingredients 16

Ingredients

1-1/2 cups all-purpose flour
1-1/4 cups sugar
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon ground ginger
3 large eggs, room temperature
1 can (15 ounces) pumpkin
3/4 cup butter, melted
3/4 cup chopped dried cranberries
BROWN BUTTER FROSTING:
1/2 cup butter
4 cups confectioners' sugar
1 teaspoon vanilla extract
4 to 6 tablespoons whole milk
Additional dried cranberries, optional

Steps:

In a large bowl, combine the first six ingredients. In another bowl, whisk the eggs, pumpkin and butter; stir into dry ingredients until well combined. Stir in cranberries. , Spread into a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , For frosting, in a large heavy saucepan, cook butter over medium heat for 5-7 minutes or until golden brown. Pour into a large bowl; beat in the confectioners' sugar, vanilla and enough milk to achieve spreading consistency. Frost bars. If desired, sprinkle with finely chopped dried cranberries.,

Nutrition Facts : Calories 130 calories, Fat 5g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 96mg sodium, Carbohydrate 21g carbohydrate (16g sugars, Fiber 1g fiber), Protein 1g protein.

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