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Cranberry-Pumpkin Cookies

"Soft, cake-like cookies."
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32 m servings 90 cals
Original recipe yields 36 servings (3 dozen)


  • Calories:
  • 90 kcal
  • 4%
  • Fat:
  • 3.9 g
  • 6%
  • Carbs:
  • 12.9g
  • 4%
  • Protein:
  • 1.3 g
  • 3%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 131 mg
  • 5%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
  2. 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.
  3. Bake for 10 to 12 minutes.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 325
  1. 402 Ratings

Most helpful positive review

I own a small bakery in Charleston SC. I was looking for a pumpkin cookie and came across this recipe. Did a test bake and was absolutely floored. These cookies are amazing and now I can't ke...

Most helpful critical review

They are Ok. I would not make them again. There are much better pumpkin recipes.

Most helpful
Most positive
Least positive

I own a small bakery in Charleston SC. I was looking for a pumpkin cookie and came across this recipe. Did a test bake and was absolutely floored. These cookies are amazing and now I can't ke...

Reading other postings I decided to try and make half with craisins and half with fresh cranberrys to see which I liked better. I'd definetely go with real cranberries - it's such an interestin...

I made a double batch for card club on Saturday, and they were such a hit! I can't eat sugar, so I used 1 cup of Splenda instead of sugar. They were so moist and delicious that everyone asked fo...

These cookies are attractive, moist and delicious -- the perfect fall cookie. The fresh cranberries elevate the cookie to something truly different, perfectly tart. I'd avoid Craisins -- they ...

I didn't have an orange, so I substituted in grated ginger. I wish I could bottle the smell of this batter! Great cookies - can't keep my roommate off them!

This cookie is absolutely delicious!!! It is everything it claims to be; light, fluffy, moist, and yummy. I like that I can taste the flavors of both the pumpkin and cranberry in this recipe. ...

I made these cookies with a little bit of concentraited orange juice instead of zest and 1 cup extra cranberries and they turned out great!!! I absolutely recomend this recipe.

I love pumpkin. These were beautiful. Worth the work. I added a little bit more sugar the second time I made them. They are very moist, cake like cookie. Just perfect for the Holidays.

These are awesome! I use half white flour and half whole wheat flour which I think makes them even better. I also use dried orange-flavored cranberries (Craisins). They're so moist and cakey ...