Cranberry Pumpkin Cookies Recipe – Easy Soft & Chewy Fall Treats

Name: Cranberry Pumpkin Cookies
Prep time: 15 min
Cook time: 13 min
Total time: 28 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1/2 cup old-fashioned rolled oats; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 1/2 teaspoons ground cinnamon; 1/4 teaspoon ground nutmeg (optional); 1/2 cup unsalted butter, softened; 3/4 cup light brown sugar, packed; 1/4 cup granulated sugar; 1/2 cup pumpkin puree (not pumpkin pie filling); 1 large egg, room temperature; 1 teaspoon pure vanilla extract; 3/4 cup dried cranberries, roughly chopped; 1/2 cup chopped walnuts or pecans (optional); 2 tablespoons extra brown sugar, for sprinkling; Pinch of flaky sea salt (optional)

Posted on September 9, 2025

cranberry pumpkin cookies - featured image

Jump to Recipe·Print Recipe

The swirl of cinnamon, the tart pop of cranberries, and that unmistakable pumpkin warmth—if you’re anything like me, the thought of cranberry pumpkin cookies brings instant excitement. I still remember the first batch I whipped up on a chilly October evening, hoping to combine my favorite fall flavors into one chewy treat. Let’s just say, the kitchen smelled like a fancy coffee shop and the cookies disappeared so fast I barely got a photo for Pinterest.

I’ve tested this cranberry pumpkin cookies recipe more times than I can count (sometimes twice in a week, no shame!). Each time, I tweak a little: more cinnamon, swap dried cranberries for fresh, try a new brand of pumpkin puree. That’s the beauty of it—you get soft, chewy cookies that are never dry, never bland, and always bursting with festive flavor. These are perfect for anyone craving a cozy snack, from busy parents needing a quick dessert to kids who want something special in their lunchbox.

What I love most about these cranberry pumpkin cookies is how easy they are. No fancy techniques, no weird ingredients, just honest pantry staples and a little seasonal magic. Whether you’re baking for a holiday get-together, a fall potluck, or just your own sweet tooth, you’ll find these cookies totally deliver. Trust me, after baking dozens of batches, this is the recipe I keep coming back to—soft, chewy, and loaded with pumpkin spice goodness. If you’re searching for a festive fall treat that’s as easy as it is delicious, this cranberry pumpkin cookies recipe will become your new go-to.

Why You’ll Love This Recipe

Let me tell you—after years of baking and sharing with friends, these cranberry pumpkin cookies have earned their place as a crowd favorite. Here’s what makes them so special:

Quick & Easy: Ready in under 30 minutes, perfect for when you need a last-minute treat or a fast baking project with the kids.
Simple Ingredients: No need for a complicated shopping list; most items are already in your pantry or fridge.
Perfect for Fall Gatherings: They’re ideal for Thanksgiving dessert tables, Halloween parties, or cozy nights in with hot chocolate.
Crowd-Pleaser: Both kids and grown-ups rave about the chewy texture and bursts of cranberry. My niece calls them “the magic cookies” (she’s picky, so that’s saying something!).
Unbelievably Delicious: Pumpkin and cranberries together create a flavor combo that’s sweet, tart, and earthy all in one bite. The hint of cinnamon and nutmeg just seals the deal.

Here’s what sets this cranberry pumpkin cookies recipe apart: I blend the pumpkin puree right into the dough, which keeps the cookies moist and pillowy soft—no cakey disappointment here. Using dried cranberries means you get a chewy pop in every bite, and a sprinkle of brown sugar on top adds a caramel note that most recipes miss. After dozens of trial runs (some a bit burned, some too gooey), I landed on this version for its perfect balance.

If you want a cookie that feels like a warm hug, one that’s easy enough for weekday baking yet fancy enough for sharing, these are it. The recipe is forgiving, fun to customize, and always brings smiles. Honestly, it’s the cookie I make when I want to impress with zero stress—or just treat myself after a long day. Soft, chewy, festive, and packed with fall flavor… what’s not to love?

Ingredients Needed

This cranberry pumpkin cookies recipe uses wholesome, straightforward ingredients to create a soft, chewy texture and a festive flavor profile. Here’s what you’ll need for the best results (no wild goose chases at the grocery store!):

For the Cookie Dough:

All-purpose flour (2 cups / 240g) – classic base for soft cookies
Old-fashioned rolled oats (1/2 cup / 50g) – adds chewiness and heartiness
Baking soda (1 teaspoon / 5g) – for perfect rise
Salt (1/2 teaspoon / 3g) – brings out the sweetness
Ground cinnamon (1 1/2 teaspoons / 4g) – for that cozy fall spice
Ground nutmeg (1/4 teaspoon / 1g) – optional, but adds warmth
Unsalted butter (1/2 cup / 115g, softened) – I prefer European-style for richness
Light brown sugar (3/4 cup / 150g, packed) – gives caramel notes
Granulated sugar (1/4 cup / 50g) – balances the moisture
Pumpkin puree (1/2 cup / 120g, not pumpkin pie filling) – Libby’s brand is my go-to
Large egg (1, room temperature) – helps hold everything together
Pure vanilla extract (1 teaspoon / 5ml) – for depth of flavor
Dried cranberries (3/4 cup / 90g, roughly chopped) – I like Craisins for consistent sweetness
Chopped walnuts or pecans (1/2 cup / 50g, optional) – for crunch (skip if nut-free)

For Finishing:

Extra brown sugar (2 tablespoons / 25g, for sprinkling) – adds sparkle and crunch
Pinch of flaky sea salt (optional) – for an extra flavor punch

Ingredient Tips: If you’re gluten-free, you can swap the flour for a 1:1 gluten-free blend (Bob’s Red Mill works well). No walnuts? Just leave them out or swap in sunflower seeds. If you only have fresh cranberries, chop them finely and toss with a bit of sugar before mixing in. Want to cut back on sugar? Use half the granulated sugar and add an extra dash of cinnamon.

Most ingredients here are pantry staples, and pumpkin puree is easy to find in fall—but honestly, I keep a can on hand all year for cookie emergencies. If you’re feeling fancy, toss in a handful of white chocolate chips for a creamy twist. The best part? These cookies are super forgiving, so don’t stress about perfection. Just use what you have and make it your own!

Equipment Needed

Baking cranberry pumpkin cookies doesn’t require a ton of fancy gear. Here’s what I use every time (with a few budget-friendly and alternative tips):

Large mixing bowl – for combining the wet and dry ingredients
Medium bowl – perfect for whisking flour and spices
Electric mixer (hand or stand) – makes creaming butter and sugar a breeze, but a whisk and strong arms will do in a pinch
Measuring cups and spoons – accuracy matters for baking!
Silicone spatula – for scraping down the bowl (I’ve lost count of how many cookies got better thanks to thorough mixing)
Baking sheet – I prefer heavy-duty aluminum for even browning
Parchment paper or silicone baking mat – prevents sticking and makes cleanup easy
Cookie scoop (medium, about 1.5 tablespoons) – makes uniform cookies (or just use two spoons, it works!)
Wire cooling rack – helps cookies set up with the perfect texture

If you don’t have an electric mixer, mixing by hand is totally doable, just takes a bit more muscle. I’ve baked with thrift store mixing bowls and dollar-store spatulas, and honestly, it works just fine! For storage, a simple airtight container keeps the cookies fresh. If you use a silicone mat, remember to wash it well after each batch to avoid lingering pumpkin scent. Whatever tools you have, the magic is in the dough!

Preparation Method

Prep Your Baking Station (5 minutes):

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat. Set out all ingredients—trust me, nothing slows you down like hunting for vanilla extract mid-mix.
Mix Dry Ingredients (3 minutes):

In a medium bowl, whisk together 2 cups (240g) all-purpose flour, 1/2 cup (50g) rolled oats, 1 teaspoon (5g) baking soda, 1/2 teaspoon (3g) salt, 1 1/2 teaspoons (4g) cinnamon, and 1/4 teaspoon (1g) nutmeg. Mixing spices into flour helps spread the flavor evenly.
Cream Butter and Sugars (3 minutes):

In a large bowl, beat 1/2 cup (115g) softened butter with 3/4 cup (150g) brown sugar and 1/4 cup (50g) granulated sugar until light and fluffy—about 2-3 minutes. If you’re mixing by hand, it’s okay if it’s a little grainy, just get it well combined.
Add Wet Ingredients (2 minutes):

Beat in 1 large egg, 1/2 cup (120g) pumpkin puree, and 1 teaspoon (5ml) vanilla extract. The mixture may look a little curdled (don’t panic!), it’ll smooth out once you add the dry stuff.
Combine Wet and Dry (2 minutes):

Gradually add the dry ingredient mixture into the wet ingredients, mixing on low speed or by hand. Scrape down the sides often to avoid flour pockets. The dough will be soft—almost sticky. If it seems too loose, add 1-2 tablespoons extra flour.
Mix in Cranberries & Nuts (2 minutes):

Stir in 3/4 cup (90g) dried cranberries and 1/2 cup (50g) chopped nuts, if using. I like to chop the cranberries so every cookie gets a tangy burst.
Scoop and Arrange (3 minutes):

Using a medium cookie scoop (about 1.5 tablespoons), portion dough onto the prepared baking sheet, spacing about 2 inches apart. Sprinkle with extra brown sugar and a pinch of sea salt if you like.
Bake (11-13 minutes):

Bake for 11-13 minutes, until edges are set and centers look just barely done (they’ll finish setting as they cool). Don’t overbake—soft centers are key for chewy cookies!
Cool (10 minutes):

Let cookies cool on the baking sheet for 3-4 minutes before transferring to a wire rack. This helps them firm up without getting dry.
Enjoy!

Dive in while they’re still warm for the best experience. If you notice cookies spreading too much, chill the dough for 15 minutes before baking—sometimes pumpkin adds extra moisture.

Preparation Notes: If your dough feels super sticky, a quick chill in the fridge helps. Taste-test a little dough (I always do, shh!). If you want extra pumpkin flavor, add a dash more puree but increase flour by a tablespoon. Don’t skip the parchment—makes cleanup a breeze.

Cooking Tips & Techniques

Here’s where experience in the kitchen really pays off—these tips will help you nail the cranberry pumpkin cookies recipe every time:

Room Temperature Ingredients: Butter and egg blend better when not cold. I learned the hard way—cold butter means lumpy dough and uneven cookies.
Don’t Overmix: Once you add flour, mix just until combined. Overmixing makes cookies tough instead of chewy (I’ve made this mistake more times than I’ll admit!).
Watch the Bake Time: Edges should be set, but the center can look a little soft. Cookies keep baking from residual heat after you pull them out. If you wait until they look fully done, you’ll end up with dry cookies.
Chill If Needed: If your dough is super sticky or spreading in the oven, chill it for 15-30 minutes before scooping. Pumpkin adds moisture, so sometimes you just need a little fridge time.
Uniform Size: Use a cookie scoop for even cookies that bake evenly. If you don’t have one, roll with your hands (they’ll be rustic but delicious).
Rotate Your Pan: Halfway through baking, rotate your baking sheet for even browning. My oven has hot spots, so this little trick saves batches.
Customize Mix-Ins: Swap cranberries for cherries, add white chocolate chips, or try pepitas for crunch—make them yours!

I’ve burned a few batches by forgetting about the oven (never bake when distracted by Netflix). If you want cookies that stay soft for days, don’t overbake, and store with a slice of bread in the container. That keeps them chewy—an old bakery trick I swear by!

Variations & Adaptations

One of the best things about this cranberry pumpkin cookies recipe is how easy it is to tweak for different tastes and dietary needs. Here are some of my favorite spins:

Gluten-Free: Use a 1:1 gluten-free flour blend in place of all-purpose (Bob’s Red Mill is reliable). The texture stays soft and chewy.
Vegan: Swap butter for vegan margarine, replace the egg with a flaxseed “egg” (1 tablespoon ground flax + 2.5 tablespoons water), and use plant-based pumpkin puree. Dried cranberries are usually vegan, but check labels.
Low-Sugar: Reduce the brown sugar by half and use a sugar substitute like coconut sugar or Swerve. Add a little extra cinnamon for flavor.
Seasonal Flavors: Toss in orange zest for a fresh twist, or try white chocolate chips for extra indulgence. Chopped apples or pears make a fun fruity variation in winter.
Nuts & Seeds: If allergies are a concern, skip the nuts or add sunflower seeds for crunch. Pumpkin seeds (pepitas) are a tasty autumn swap.
Personal Favorite: I once added a handful of mini marshmallows and it turned into a gooey, s’mores-like cookie—messy but totally addictive!

Don’t be afraid to experiment. If your family loves spice, up the cinnamon and nutmeg. Want more tang? Try fresh chopped cranberries. The dough is forgiving, so use what you have and let your creativity shine.

Serving & Storage Suggestions

These cranberry pumpkin cookies are best enjoyed fresh from the oven, when they’re warm and almost melt-in-your-mouth. For serving, I like to pile them on a rustic plate or a wooden board—something about that look just screams fall! If you’re making them for a party, stack them in mason jars with a ribbon for a Pinterest-worthy presentation.

Pair these cookies with a mug of spiced chai, hot apple cider, or even a scoop of vanilla ice cream for dessert. They also play nicely with fruit trays or cheese boards for a little sweet-and-savory action.

For storage, place cooled cookies in an airtight container at room temperature. They’ll stay soft for about 3-4 days. If you want to keep them longer, freeze in layers with parchment paper between each cookie—just thaw at room temp for an hour before serving. To reheat, pop a few in the microwave for 10 seconds or warm in a low oven (300°F / 150°C) for 2-3 minutes. The flavors deepen over time, so I actually think day-old cookies taste even better!

Nutritional Information & Benefits

Each cranberry pumpkin cookie (about 35g) packs roughly 120 calories, 5g fat, 18g carbs, 1g fiber, and 2g protein. Pumpkin puree brings vitamin A, antioxidants, and fiber, while cranberries add a pop of vitamin C and natural sweetness. If you go easy on the sugar or use nuts, you’ll get extra protein and healthy fats.

This recipe is easy to adapt for gluten-free or vegan diets, and you can cut back on sugar for a lower-carb treat. Be mindful of potential allergens: wheat, eggs, nuts, and dairy (if not using vegan swaps). From a wellness perspective, I love that these cookies sneak in real fruit and pumpkin—making them just a little more nourishing than your average fall cookie. They’re a sweet treat you can actually feel good about sharing!

Conclusion

So, why make these cranberry pumpkin cookies? Because they’re the kind of soft, chewy, festive treat that makes fall feel extra special. They’re easy enough for busy days, delicious enough for holiday gatherings, and flexible enough for every taste. I keep coming back to this recipe year after year—it’s my favorite way to enjoy pumpkin season, and it always brings smiles.

Don’t be afraid to customize—add your favorite mix-ins, tweak the spices, or make them gluten-free. The dough is forgiving, the flavors are comforting, and the results are always worth it. Honestly, these cookies are a staple in my family, and I hope they become one in yours, too.

If you try this cranberry pumpkin cookies recipe, I’d love to hear how you made it your own! Drop a comment, share your photos, or tell me your favorite variation. Happy baking, and may your kitchen always smell like cinnamon and pumpkin!

FAQs

Can I use fresh cranberries instead of dried?

Yes! Just chop them finely and toss with a little sugar before mixing in to balance the tartness. The cookies will be a bit more tangy and juicy.

Can I make the dough ahead of time?

Absolutely—store the dough in the fridge for up to 24 hours. Scoop and bake when ready. You may need to add a minute or two to the baking time.

How do I make these cookies gluten-free?

Use a 1:1 gluten-free baking flour blend instead of regular flour. The texture stays soft and chewy—just check your oats are certified gluten-free if needed.

What’s the best way to freeze cranberry pumpkin cookies?

Cool cookies completely, layer with parchment paper in an airtight container, and freeze for up to 2 months. Thaw at room temperature before serving—no need to re-bake.

Can I add chocolate chips to this recipe?

Definitely! White chocolate chips or dark chocolate chunks are delicious with the cranberry and pumpkin combo. Add about 1/2 cup (85g) to the dough before baking.

Pin This Recipe!

cranberry pumpkin cookies recipe