Pumpkin Cranberry Nut Cookies
Pumpkin Cranberry Nut Cookies are loaded with old-fashioned uncooked rolled oats, dried cranberries, walnuts, and pure pumpkin. They are moist and chewy on the inside with a slight crunch on the outside and filled with sweet and nutty flavors from cranberries and walnuts.
Best of all, the flavor of pumpkin is subtle and almost completely hidden in this cookie, making it even harder for any non-pumpkin-lovers not to fall in love with them or this recipe.
INGREDIENTS Needed For Pumpkin Cranberry Nut Cookies:
1 + 3/4 cups all-purpose flour
2 tsp. pumpkin pie spice
1/2 tsp. salt
1/2 tsp. baking soda
1/4 cup unsalted butter, softened
1 + 1/2 cups firmly packed dark brown sugar
3/4 cup pure pumpkin ( I used Libby’s)
1 large egg
1 tsp. vanilla extract
3 cups uncooked regular oats, or Quaker Oats Old Fashioned rolled oats
1/2 cup chopped walnuts
1/2 cup dried cranberries
The Best Part? One bowl to mix everything and bake! Easy-peasy!
Why We Love These Pumpkin Cranberry Nut Cookies…
All the flavors are carefully balanced in these cookies, with enough pumpkin and pumpkin pie spice to give them a warm, delicious flavor, not over-powering.
These are small cookies, so you can eat two of these cuties and not feel overly guilty.
Also, the cookies have enough warm spice flavor in them to give you a welcome sensation of the fall season!
They’re are easy to freeze.
Plus, if you have any leftover pure pumpkin or puree, you can freeze them in small zip-lock bags and label them with the amount remaining for future baking.
Enjoy these Pumpkin Cranberry Nut Cookies with your favorite coffee, tea, espresso, or glass of milk.
They’re easy to make and bake. And they will satisfy any cookie cravings you may have during the day. We promise.
A few Great Tips!
I also have to tell you about these amazing silicone cookware mats that I have been using and how much I absolutely LOVE them!
If you’re interested in them, just click on the link for these non-stick silicone mats.
I have to tell you they are a great little find! They are completely oven-safe non-stick rubber mats that you place over your baking sheets when baking and can be reused a hundred times.
Then wipe them clean, making them ideal for easy cleanup!
… Thanks for Pinning!
More Delicious Pumpkin Treats!
Gluten-Free Pumpkin Magic Bars
Pumpkin Cranberry Nut Cookies
Pumpkin Spice Lattes- Lightened!
Best Pumpkin Cookies with Vanilla Cream Cheese Frosting
Yield: 3 dozen
Pumpkin Cranberry Nut Cookies
Pumpkin Cranberry Nut Cookies are loaded with old-fashioned uncooked rolled oats, dried cranberries, walnuts, and pure pumpkin. The flavor of pumpkin is subtle and almost completely hidden in this cookie, making it even harder for any non-pumpkin-lovers not to fall in love with them or this recipe.
Prep Time 10 minutes
Cook Time 13 minutes
Total Time 23 minutes
- 1+ 3/4 cups all-purpose flour
- 2 tsp. pumpkin pie spice
- 1/2 tsp. salt
- 1/2 tsp. baking soda
- 1/4 cup unsalted butter, softened
- 1 + 1/2 cups firmly packed dark brown sugar
- 3/4 cup pure pumpkin (freeze any remaining pumpkin)
- 1 large egg
- 1 tsp. vanilla extract
- 3 cups uncooked regular oats, or Quaker Oats Old Fashioned rolled oats
- 1/2 cup chopped walnuts
- 1/2 cup dried cranberries
- cooking spray or silicone mats
- Preheat oven to 350 degrees F (180 C).
- Spray cookie sheets with cooking spray, and set them aside. Or place a non-stick silicone mat over your baking sheet.
- Use a large mixing bowl, and with a hand-held mixer, beat butter, pumpkin, brown sugar, egg, and vanilla. Gradually add the flour, pumpkin spice, salt, and baking soda. Beat on a low speed.
- Finally, using a spoon, stir in the oats, cranberries, and walnuts.
- Drop dough by teaspoon onto baking sheets. No need to flatten the cookies.
- Bake for 10 to 13 minutes, until golden brown.
- Remove and cool completely. Store them in plastic bags or plastic containers. Refrigerated for up to 2 weeks, or freeze them for one month.
- Yields 3 dozen.
Serving Size:3 cookies
Amount Per Serving: Calories: 195Total Fat: 6.1gCarbohydrates: 31.8gFiber: 2.3gSugar: 12.6gProtein: 4.3g
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Happy Baking! 🙂
Thanks for stopping by!
xo Anna and Liz
Love all the flavors and textures in these cookies, they are perfection.
Thank you, coming from you that is a compliment ! Have a great weekend!
Thank you Cheri! …coming from you that is a compliment ! Have a great weekend!
We are going to our son’s home for Thanksgiving and he enjoys a bite of something sweet with his coffee. I think he would love these. I’m pinning the recipe.
Thank you Karen! Hope you are having a wonderful time on your trip!
Have a great weekend!
It's pumpkin time! These look and sound wonderful. Love the soft inside 🙂 Great flavor combination and super textures too. Hope you are both doing great 🙂
Thank you Tricia! These cookies are amazing !! Everyone loves them – we hope you will too! Thanks so much for stopping by! Xo Anna and Liz
awesome. They look amazing and I am so happy pumpkin season is here:)
So are we ! Our favorite season!
We've been out of town for a bit and what a delicious thing to see on my first visit back to your blog! I love all of the fall flavors in these cookies.
I'm so delighted pumpkin season is here and now I get to make these delicious cookies. =)
WOWSA! What an ideal cookie, for the fall season. Love this one, Ladies!