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Pumpkin Cranberry Cookies

Pumpkin Cranberry Cookies

Pumpkin and cranberry make a dynamic duo in this cake-like cookie.

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35 min
Prep Time
1 hr 35 min
Total Time



1 cup granulated sugar

1/2 cup Land O Lakes® Butter, softened

1 cup canned pumpkin

1 large Land O Lakes® Egg

1 teaspoon vanilla extract

2 1/4 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt

1 1/2 cups sweetened dried cranberries

3/4 cup chopped walnuts

1 tablespoon freshly grated orange zest


1 1/2 cups powdered sugar

1 to 2 tablespoons orange juice


 *Substitute 1 cup canned pumpkin.

How to make

  1. STEP 1

    Heat oven to 350°F. Line cookie sheets with parchment paper or lightly grease; set aside.

  2. STEP 2

    Combine sugar and butter in bowl; beat at medium speed until creamy. Add pumpkin, egg and vanilla; continue beating until well mixed.

  3. STEP 3

    Combine flour, baking powder, baking soda, cinnamon and salt in bowl. Add flour mixture to sugar mixture; beat at low speed until well mixed. Stir in cranberries, walnuts and orange zest.

  4. STEP 4

    Drop dough by teaspoonfuls onto prepared cookie sheets. Bake 11-13 minutes or until golden brown around edges. Cool 1 minute on cookie sheet; remove to cooling rack. Cool completely.

  5. STEP 5

    Combine powdered sugar and enough orange juice in bowl for desired drizzling consistency. Drizzle glaze over cookies.

Tip #1

For cranberry lovers, substitute 1 cup fresh cranberries, cut in half, for the sweetened dried cranberries.

Tip #2

Leftover canned pumpkin can be used to flavor ice cream. To each cup of vanilla ice cream, add 1/3 cup canned pumpkin, 1/4 teaspoon ground cinnamon, a pinch of ginger and a pinch of cloves; stir to combine. Place in freezer container with tight fitting lid; store in freezer.

Nutrition (1 cookie)

100 Calories
3.5 Fat (g)
10 Cholesterol (mg)
85 Sodium (mg)
16 Carbohydrates (g)
1 Dietary Fiber
1 Protein (g)
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