Pumpkin Cranberry Nut Cookies

Pumpkin Cranberry Nut Cookies by 2sistersrecipes.com

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.

 

 

Four pumpkin cookies on a kitchen towel. by 2sistersrecipes.com
 

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.

 

 

A baking tray loaded with baked pumpkin cookies. by 2sistersrecipes.com
 

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!

ENJOY!

 

 

  … Thanks for Pinning!

Pumpkin Cranberry Nut Cookies by 2sistersrecipes.com

More Delicious Pumpkin Treats!

Yield: 3 dozen

Pumpkin Cranberry Nut Cookies

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

Ingredients

  • 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

Instructions

  1. Preheat oven to 350 degrees F (180 C).
  2. Spray cookie sheets with cooking spray, and set them aside. Or place a non-stick silicone mat over your baking sheet.
  3. 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.
  4. Finally, using a spoon, stir in the oats, cranberries, and walnuts.
  5. Drop dough by teaspoon onto baking sheets. No need to flatten the cookies.
  6. Bake for 10 to 13 minutes, until golden brown.
  7. Remove and cool completely. Store them in plastic bags or plastic containers. Refrigerated for up to 2 weeks, or freeze them for one month.
  8. Yields 3 dozen.

Nutrition Information:

Yield:

3 dozen

Serving Size:

3 cookies

Amount Per Serving: Calories: 195Total Fat: 6.1gCarbohydrates: 31.8gFiber: 2.3gSugar: 12.6gProtein: 4.3g

Hello friends!  Are you baking with us, or following us on Social Media?  If you make our favorite pumpkin cranberry nut cookies, let us know and leave a comment and star rating in our recipe card above.   We’d love to hear from you!  

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Happy Baking!   πŸ™‚

Thanks for stopping by! 

xo Anna and Liz

 

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