Skip to Content

Cranberry Pumpkin Cookies Recipe

Cranberry Pumpkin Cookies

This cranberry pumpkin cookies recipe calls for no-eggs.

Which I think is kinda magic.

They are delicious with or without the icing.

You can garnish with dried cranberries or mix them into the pumpkin batter.

cranberry pumpkin cookies


Cranberry Pumpkin Cookies Recipe Ingredients

3 c brown sugar
3 c pureed pumpkin
1.5 c oil
3 tsp vanilla
6 c flour
3 tsp soda
3 tsp baking powder
1 1/2 tsp salt
1 1/2 tsp cinnamon
1 1/2 tsp nutmeg
3/4 tsp ginger
3 c. cranberries (I use Craisins)
1 1/2 c nuts (optional)
cranberry pumpkin cookies

How to Make Cranberry Pumpkin Cookies

Mix all ingredients together and drop by spoonful onto ungreased cookie sheet.
Bake at 350 degrees for 12-15 minutes.
Remove from pan immediately and place on paper towels.
Note: I pressed the dough into a heart-shaped cookie cutter and then removed the cookie cutter. I baked until a toothpick inserted into the center of a cookie came out clean.


2 oz. cream cheese, softened
1-1/2 cups confectioner’s sugar
1/2 tsp. finely grated lemon zest
1 Tbsp. finely chopped dried sweetened cranberries
1 Tbsp. Toasted walnuts or pecans, finely chopped.

In a small bowl, whisk or stir with a spoon the cheese. Add sugar and zest. If thinning is necessary, add lemon juice, 1/2 tsp at a time, till frosting is desired consistency. Apply to cooled cookies and sprinkle with cranberries and nuts.


You may also like these pumpkin chocolate chip muffins.

error: Content is protected !!