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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.
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
Here’s what you need to know about the key ingredients in this recipe. The complete list, including quantities, is in the printable recipe card below.
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.
Overview
How to Make Soft Pumpkin Cranberry Cookies
Planning to make this recipe? Here’s a quick overview of how it’s done. Detailed, step-by-step instructions are in the printable recipe card below.
Start by mixing the dry ingredients (flour, baking soda, and salt) and setting them aside. In a larger bowl, cream together margarine with both sugars until it’s nice and smooth. Then beat in the egg, pumpkin, orange juice, zest, and warm spices until everything’s well blended. Gradually add in the dry mixture, mix just until combined, and fold in the cranberries.
Scoop the dough onto baking sheets and bake until the edges are set. Let the cookies cool completely on wire racks. If you like a touch of sweetness, finish with a light orange glaze, but they’re just as good without it.
More Festive Holiday Cookies to Try
If you’re baking your way through the holidays, don’t miss these other festive treats. Our Cranberry Pistachio Biscotti offer a crisp, nutty crunch perfect for gifting or dunking in coffee. For something rich and tender, Limoncello Glazed Ricotta Cookies bring a bright citrus twist to your cookie tray. And for a classic European favorite, our top-rated family recipe for Hungarian Kiffles never fails to impress.
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