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. 

 

 

Pumpkin Cranberry Nut Cookies

If you’re looking for a delicious and easy-to-make cookie, this recipe is for you!

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.

The Best Part?  One bowl to mix everything and bake! Easy-peasy!

 

 

Reasons 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 overpowering. 

• 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 easy to freeze. 

• Plus, if you have any leftover pure pumpkin or puree, you can freeze it in small zip-lock bags and label them with the amount remaining for future baking.

 

Ingredients Needed:

For this cookie recipe, you will need the following 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 ( 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

  
  

Quick Directions: How To Make Pumpkin Cranberry Nut Cookies?

Our full recipe card is located at the bottom. But if you prefer, here are the directions for you to easily follow as well.

1. Preheat oven to 350°F.
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. Finally, using a spoon, stir in the oats, cranberries, and walnuts.
4. Drop dough by teaspoon onto baking sheets. No need to flatten the cookies.
5. Bake for 10 to 13 minutes, until golden brown. Remove and allow the cookies to cool before handling them.

 Great Recipe Tip!

• I also have to tell you about these amazing silicone cookware mats that I have been using and how much I absolutely LOVE them!  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. If you’re interested in them, just click on the link for these non-stick silicone mats.

• Then wipe them clean, making them ideal for easy cleanup!

  
  

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…

ENJOY!

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
  

Hello friends!  Are you baking with us?  If you make our favorite pumpkin cranberry nut cookies, let us know and leave a comment at the bottom, and a star rating in our recipe card above.   We’d love to hear from you!   Have fun and snap a photo, and share it on Pinterest or on Instagram!  

Happy Baking!   🙂

Thanks for stopping by! 

xo Anna and Liz