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These easy-to-make, cake-like drop cookies are a hit with both kids and adults. Our Soft Pumpkin Cranberry Cookies are packed with flavor, thanks to orange zest, dried cranberries, and a warming blend of cinnamon, ginger, nutmeg, and allspice. This delightful combination creates a tender, moist cookie that’s perfect for holiday gatherings.
Notes From the MGC Kitchen
These cookies have been a part of our holiday baking tradition for over 20 years. A dear friend of the family declared them his favorite Christmas cookies, so we made sure to save a batch for him every holiday season.
Key Ingredients
This is an overview of the key ingredients for this recipe. Please see the printable recipe card below for the complete listing, including quantities.
- MARGARINE: We don’t normally bake with margarine, but we found it yields a softer texture for these cake-like cookies. For easy measuring, look for margarine sticks at your supermarket.
- PUMPKIN PUREE: We use canned pumpkin puree out of convenience for this recipe, but you can certainly make your own by roasting a pumpkin, removing the seeds and skin, and pureeing the flesh. Just be sure you don’t use pumpkin pie filling, which has sugar added.
- ORANGE JUICE AND ZEST: Orange is a natural flavor affinity for pumpkin, and the citrusy brightness of orange helps to cut through the richness of the pumpkin.
- PUMPKIN PIE SPICES: Cinnamon is the dominant flavor, but to achieve the iconic flavor of pumpkin spice, you’ll also want ground ginger, nutmeg and allspice. Try using whole spices and grind them just before adding to the dough for a more intense, aromatic flavor.
- DRIED CRANBERRIES: We generally keep the low-sugar variety of dried cranberries in our pantry. They have about 50% less sugar than regular “craisins” but they are absolutely sweet enough for these pumpkin cookies.
How to Make Soft Pumpkin Cranberry Cookies
This is an overview of how this recipe is prepared. Please see the printable recipe card below for detailed step-by-step instructions.
PREHEAT AND COMBINE DRY INGREDIENTS: Preheat the oven to 375°F and combine the flour, baking soda and salt in a mixing bowl.
CREAM MARGARINE AND SUGAR: Combine the margarine, granulated sugar and brown sugar in a large mixing bowl and beat until creamy.
ADD THE WET INGREDIENTS AND SPICES: Add the egg, pumpkin puree, orange juice, orange zest, and spices to the creamed margarine and sugar, beating until thoroughly combined.
FINISH THE DOUGH: Gradually add in the flour mixture and beat until combined, and then mix in the dried cranberries.
DROP THE COOKIES: Drop the dough by rounded tablespoons (or a cookie scoop) onto ungreased baking sheets.
BAKE AND COOL: Bake for 12 to 14 minutes, until the edges are set. Transfer to wire racks to cool completely.
Tips for Making Perfectly Baked Cookies
MEASURE CAREFULLY AND FOLLOW INSTRUCTIONS: You should always measure carefully when baking anything and cookies are no exception. Follow the instructions too. If your recipe calls for creaming butter and sugar together separately from the dry ingredients, be sure you take that extra step.
DON’T OVERMIX THE DOUGH: Mix your ingredients together thoroughly, but don’t go overboard as this can make the texture of your cookies hard or tough.
DON’T GREASE YOUR COOKIE SHEETS: Greasing your cookie sheets can cause your cookies to spread too much, so don’t do it unless your recipe calls for it specifically. To keep cookies from sticking, consider lining your sheets with parchment paper.
MAKE YOUR COOKIES THE SAME SIZE: Whether you’re making drop cookies or rolled, make the size and thickness of your cookies as uniform as possible. This will ensure even baking and overall better results.
ADJUST YOUR OVEN RACKS: If you are baking just one sheet of cookies at a time, position the rack in the center of the oven. If you are baking two sheets at a time, divide the oven into thirds with your racks and swap the sheets top to bottom about halfway through the baking time.
LET COOKIE SHEETS COOL BETWEEN BATCHES: When baking multiple batches of cookies in succession, allow the cookie sheets to cool completely before dropping more dough on them. If you are using parchment paper you can prepare a fresh batch ahead of time and as soon as the sheet cools, simply slide the parchment onto it.
DON’T OVERBAKE: Most cookie recipes list baking time in a range. Cookies bake very quickly so you always want to check for doneness at the minimum time listed in the instructions. Touch the top. Cookies that are done will feel like they have set and be dry to the touch.
TRANSFER BAKED COOKIES TO COOLING RACKS IMMEDIATELY: Cookies on a hot baking sheet will continue to bake, so unless your recipe specifies not to, transfer finished cookies to cooling racks immediately. Always wait until cookies are completely cooled before storing.
STORING COOKIES: Store cookies in containers with tight-fitting lids. Soft cookies should always be stored separately from crisp cookies and placing wax or parchment paper between the layers is recommended to keep them from sticking. Cookies can also be stored in the freezer for up to three months.
More Festive Holiday Cookies to Try
- Hungarian Kiffles (our top-rated family recipe)
- Italian Ricotta Cookies (soft limoncello-glazed cookies)
- Cranberry Pistachio Biscotti (a match made in heaven for coffee or espresso)
Soft Pumpkin Cranberry Cookies
Ingredients
- 2-3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup margarine
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 1 large egg
- 1-3/4 cups pumpkin puree
- 2 tablespoons orange juice
- 1 teaspoon grated orange zest
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon allspice
- 2/3 cup dried cranberries
Instructions
- Preheat oven to 375°F. Combine flour, baking soda, and salt in a medium bowl, set aside.
- Combine margarine, granulated sugar, and brown sugar in a large mixing bowl and beat until creamy.
- Add the egg, pumpkin, orange juice, orange zest, cinnamon, nutmeg, ginger and allspice and beat until thoroughly combined.
- Gradually add in the flour mixture and beat until combined. Mix in the dried cranberries.
- Drop dough by rounded tablespoons (or a cookie scoop) onto ungreased baking sheets. Bake for 12 to 14 minutes or until the edges are set. Remove to wire racks to cool completely.
Optional Glaze:
- Although we prefer these cookies plain, you can brush on a powdered sugar glaze after they’ve cooled.
- Combine 1-1/2 cups sifted powdered sugar, 2-3 tablespoons orange juice and 1/2 teaspoon grated orange zest in a medium bowl until smooth and lightly brush over the tops of the cookies.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
way too sweet even with the dried cranberries. I would cut sugar 1/4 cup with brown and white.
Hi there! Thanks for taking the time to leave some feedback on this recipe. It’s important to remember that sugar affects not only flavor, but texture in baked goods and whereas you may like the flavor better if you cut back on the sugar, bear in mind that you won’t necessarily achieve the soft, cake-like texture of the original recipe.
these cookies are delicious…thank you for the great recipe…
holiday#2013