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Cranberry Pumpkin Cookies



Ingredients for Cranberry Pumpkin Cookies

  • 2 1/3 cup whole wheat flour
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup cup canola oil
  • 1/4 cup cup butter
  • 1 cup brown sugar
  • 1 large egg
  • 1 tsp pure vanilla extract
  • 1 cup pumpkin (canned)
  • 1 cup dried cranberries
  • 1 cup chopped walnuts
  • 48 walnut halves for topping if desired



  • Preheat oven to 375 degrees
  • Combine flour, cinnamon, baking powder, baking soda and salt in medium bowl. Beat oil, butter and brown sugar with hand mixer until light and fluffy. Beat in egg, vanilla and pumpkin. Add flour mixture gradually to the wet mixture and beat at low speed until blended well. Add in dried cranberries and walnuts and stir by hand to mix well. Drop tablespoonfuls of mixture onto ungreased cookie sheet 2 inches apart. Flatten slightly with backside of spoon if desired and put walnut piece on each cookie.
  • Bake 10-12 minutes or until lightly browned. Let cookies cool for 1 minute on cookie sheet before transferring to wire racks to cool completely.


These cookies are designed to have a cake-like texture. They will not be crispy or chewy, but will instead be light, fluffy, and delicious!
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