Best Cranberry Pumpkin Cookies Recipes

PUMPKIN CRANBERRY COOKIES

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.

CRANBERRY PUMPKIN COOKIES

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.

VEGAN PUMPKIN CRANBERRY BREAKFAST COOKIES

Steps:

• Preheat the oven to 350°F.
• Place all ingredients in bowl, stir together until combined.
• Use 1/4 cup measuring cup to drop onto greased cookie sheet, 6 to a sheet.
• Spray the top of each cookie with non-stick spray. Flatten with your fingers to the desired size. These cookies do not spread.
• Bake 15 minutes.
• Store in an airtight container between layers of waxed paper.
• These freeze well, and can go straight from the freezer to the toaster.

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 WALNUT PUMPKIN COOKIES

Steps:

• Preheat oven to 375. Grease cookie sheets. In a large mixing bowl, cream butter and sugar until fluffy. Beat in vanilla, egg and pumpkin. Sift together the flour, baking powder,baking soda, salt, cinnamon and nutmeg, add into mixture until well blended. Add dried cranberries, orange zest and walnuts and stir into mixture. Drop by teaspoonfuls onto cookie sheets. Bake for 10 to 12 minutes.

CRANBERRY-PUMPKIN COOKIES

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.

PUMPKIN CRANBERRY OATMEAL COOKIES

Steps:

• Heat oven to 350°. Lightly grease baking sheets or line with parchment paper or reusable parchment sheets. In a medium bowl, mix together dry ingredients and set aside. (If you don't want to dirty a bowl for this, you can dump them straight onto the top of your wet mixture, but this ensures they are thoroughly mixed.) Cream the butter and sugars in a large bowl until well blended. Mix in the egg, vanilla, and pumpkin. Add the dry ingredients and stir gently until blended. Stir in cranberries or tart cherries and chopped nuts. Drop by teaspoonfuls onto the prepared baking sheets. Bake for 12 to 15 minutes, or until lightly browned around the edges and set. Don't overbake! You can use Airbake pans if you're nervous about burning the cookies. These are tender cookies, so you'll need to let them cool for a few minutes on the pan to set up before moving them to a wire rack to cool completely.

CRANBERRY PUMPKIN COOKIES

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.

PUMPKIN CRANBERRY COOKIES

Steps:

• Preheat oven to 350'. Using electric mixer, beat sugar and butter together in a medium mixing bowl until light and fluffy. Add egg; mix well. Add pumpkin and vanilla; mix well. Combine dry ingredients in a separate mixing bowl. Add to pumpkin mixture, mixing just until moist, using the electric mixer. Stir in cranberries and nuts. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 20 miniutes or until golden brown. Cool completely.