Pumpkin Orange Cranberry Cookies Recipe

By
Carrie Vasios Mullins
Carrie Vasios Mullins is a contributing writer at Serious Eats.
Carrie Vasios Mullins
Carrie Vasios Mullins is the former national editor at Serious Eats, with a focus on all things sweet.
Learn about Serious Eats' Editorial Process
Updated August 30, 2018
Pumpkin orange cranberry cookies
Carrie Vasios

These soft, cakey cookies have a ton of pumpkin flavor thanks to the boosting effects of orange. Tart cranberries provide occasional bursts of tartness and nutmeg, notes of fall.

Recipe Details

Pumpkin Orange Cranberry Cookies Recipe

Active 25 mins
Total 40 mins
Serves 36 servings

Ingredients

  • 2 1/2 cups (12 1/2 ounces) all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 8 tablespoons unsalted butter, at room temperature
  • 1/2 cup packed light brown sugar
  • 1 cup (7 ounces) sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1 packed teaspoon orange zest (from about 1 medium orange)
  • 1 cup pureed pumpkin
  • 3/4 cup dried cranberries

Directions

  1. Adjust oven racks to lower and middle positions and preheat oven to 350°F (180°C). Line two baking sheets with parchment paper. In a medium bowl, whisk together flour, baking soda, baking powder, nutmeg, cinnamon, and salt; set aside.

  2. In a large bowl, cream together butter, light brown sugar, and sugar with an electric mixer until light and fluffy, about 3 minutes. Beat in egg. Beat in vanilla and orange zest, followed by pumpkin puree. Add dry ingredients to the bowl and beat until just combined. Use a rubber spatula to fold in cranberries.

  3. Drop dough by rounded tablespoon onto prepared cookie sheets. Bake until golden at the edges and dry on top, about 18 minutes. Let cool 5 minutes on sheets then transfer to a wire rack to finish cooling.

Special equipment

Electric mixer, whisk, baking sheets, spatula

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