Cranberry-Pumpkin Cookies

I own a small bakery in Charleston SC. I was looking for a pumpkin cookie and came across this recipe. Did a test bake and was absolutely floored. These cookies are amazing and now I can't keep them on the shelf. After they have cooled I dip the entire top into a milk and powdered sugar glaze. I allow that to dry overnight and this seals the moisture into the cookie. Thanks for sharing this formula.

Reading other postings I decided to try and make half with craisins and half with fresh cranberrys to see which I liked better. I'd definetely go with real cranberries - it's such an interesting, tangy taste that you don't get too often and the real cranberries look GORGEOUS in the cookies. I felt the craisins got lost in the cookies and you didn't taste them as much. Also, I did half a teaspoon of cinammon, half pumpkin pie spice. And per someones recommendation I sprinkled cinammon on top of the cookies - nice touch. I didn't have walnuts - used hazelnuts which were fine, but I'm betting walnuts would go better. Sometimes you make pumpkin cookies and you don't taste the pumpkin - you do here. You could even serve these along with your Thanksgiving meal instead of as a dessert if you were so inclined.

I made a double batch for card club on Saturday, and they were such a hit! I can't eat sugar, so I used 1 cup of Splenda instead of sugar. They were so moist and delicious that everyone asked for the recipe and took baggies of them home with them! Great as a sugar free food.

These cookies are attractive, moist and delicious -- the perfect fall cookie. The fresh cranberries elevate the cookie to something truly different, perfectly tart. I'd avoid Craisins -- they are neither as pretty, moist nor tart. I sweetened the cookies and boosted the flavor with a 1/2 cup shredded coconut (if you don't like coconut, I'd add 1/4 cup of brown sugar) and added 1/8 tsp. of cloves and 1/4 tsp. nutmeg. I also substituted pecans because I prefer the taste to walnuts. I found there was no good substitute for the orange zest -- it adds a tremendous amount of flavor. Lastly, I drizzled the cooled cookies with powdered sugar mixed with milk, vanilla and cinnamon. Note that because much of the moistness of these cookies comes from pumpkin rather than butter or brown sugar, these cookies do not spread. As a result, round balls of dough will yield puffed golfball/haystacks as noted by another reviewer. To avoid this, when rotating my cookies at the halfway point of baking, I quickly flatten them down with a spatula (much easier than trying to flatten down sticky raw dough). By the time they finish baking, they are nicely puffed but in the traditional round, flat shape of a cookie.

I didn't have an orange, so I substituted in grated ginger. I wish I could bottle the smell of this batter! Great cookies - can't keep my roommate off them!

This cookie is absolutely delicious!!! It is everything it claims to be; light, fluffy, moist, and yummy. I like that I can taste the flavors of both the pumpkin and cranberry in this recipe. The sweetness is not overpowering, just enough. I'm a cookie maker, and this will definitely be added to my list of "go to" cookies. I did substitute whole wheat flour for the white flour (for health) and concentrated frozen OJ for the orange zest because I was too lazy to zest the orange. Also, I used my food chopper to chop the cranberries in batches. Not only was this easier, but the cranberries were more even distributed throughout the cookie. Still YUMMY!!! In the last 12 of the batch I added white morsels to trick my youngest daughter into eating them -- these were great too; still not too sweet. I already told my mom she needs to make these too.

I made these cookies with a little bit of concentraited orange juice instead of zest and 1 cup extra cranberries and they turned out great!!! I absolutely recomend this recipe.

I love pumpkin. These were beautiful. Worth the work. I added a little bit more sugar the second time I made them. They are very moist, cake like cookie. Just perfect for the Holidays.

These are awesome! I use half white flour and half whole wheat flour which I think makes them even better. I also use dried orange-flavored cranberries (Craisins). They're so moist and cakey - I don't like hard cookies. The guys in my office always ask when I'm going to bring in more.

Extremely soft! WARNING: You may eat all the cookies yourself! After I tasted the first cake-like puff of deliciousness I had to have another! My first bite was mild and lightly pumpkiny and the next bite was fun and tartness with the dried cranberries I used. I made my cookies with fresh flour, fresh pumpkin (not pureed-I still had teeny bits) and substituted allspice for the cinnamon. I didn't have nuts but these are very yummy anyway and they look beautiful-they came out perfectly round and full!

This recipe is a real sleeper. The cookies don't look all that impressive, but WOW - what a flavor you can get with a few adjustments! I make a similar pumpkin cookie, and have always added halved cranberries. So when I found this one, I just had to try it to compare. I knew after reading the recipe that this one would be a little too bland to suit our tastes, so I added 2 tsp ginger, 1/2 tsp cloves and increased the cinnamon to 2 tsp. Also added 1/8 tsp cayenne pepper to give a nice, warm glow. The counterpoint offered by the tang of the cranberries against the sweet spiciness of the cookie was absolutely outstanding! I substituted mashed, cooked sweet potato for the pumpkin, which I do frequently in recipes that call for pumpkin. I find the two vegetables are pretty much interchangeable, but I like using a fresh, newly-cooked vegetable rather than a canned one. The texture of these cookies is decidedly cake-like as others have noted, but we appreciated the soft, moist, spicy little pillows with a cup of tea. Also made a glaze using 1 Tb softened butter, 1-1/4 cup powdered sugar, 1/4 tsp cinnamon and enough orange juice to make it easily spreadable. I brushed it over the slightly warm cookies. The glaze dried with a festive sheen. Be sure to flatten slightly before baking, or they'll come out shaped like golf balls! Obviously, I had to do a lot of tinkering to get this recipe where I wanted it, hence the 4 stars. The additions I made, however, launched it easily into 5 star

these make the yummiest cakeike cookies! i added a little more sugar as my husband likes sweeter cookies... i also put a little cinnamon on top of the finished product... they turned out a beautiful orange colour and we ate them in only a few days! well, i actually think i ate half the batter before even baking the cookies.. ;)~ overall, an easy, gorgeous, delicious cookie!

These are the best fall cookies! We loved them! I was a little scared to make them because it seemed like people had to make a lot of adjustments to the recipe; however, I only made one and I thought they turned out great!! Here are some tips people may find helpful. 1.Make sure you grease your cookie sheet.2. Adjust your cooking time.I cooked mine 9mins in a gas stove.3.You have to flatten these cookies for the perfect shape. I used a tablespoon to spoon them out (which I sprayed with Pam, so they would just pop right out.The dough IS a little sticky).I then took the bottom of the tablespoon (mine is flat) and flattened them. I also formed them a little to get the circular shape. The adjustment I made was I added 1 tablespoon pumpkin pie spice. Another thing I did, which is completely optional, was I added a orange juice-powdered sugar glaze.I used the juice from the orange I zested and added powdered sugar until it was the right consistency. Add this once they've cooled. I had one without the glaze and it was really good, but I think it's even better with the glaze. LOVED these!!I got 41 cookies out of the mix.

Great holiday cookies! I had a Cookie Exchange on my birthday and shared these cookies with everyone. They loved them as much as I did. My husband also enjoys them since they are not overly sweet. They are perfect with morning coffee and afternoon tea or as an 'in between' snack. I didn't ice them until the following day since they get very moist in the storage container. I read another review where their batch turned into a gooey mess overnight. Not airing them appropriately and/or icing them prior to storage adds additional moisture so don't ice them until day 2 if you're not going to eat them right away.

These are fantstic! I did tweak the recipe to make them a little healthier and lower in fat (incorporating whole wheat flour, using applesauce instead of butter, etc). The results were outstanding. They were very soft, cake-like and just wonderful. I will definately make these again and again.

I made this once as the recipe recommends and it was good. I made it again with my own adjustments and it was 100x better. first I used 1 1/2 cups of flour and 1 cup of old fashioned oats. I more than doubled the cranberries and it could still have more to make it better. I also tripled the orange rind. I took 1 1/2 cups of pecans and crushed them into different sized chunks to add more texture and omitted the walnuts. I increased the pumpkin to 1 1/2 cups and added a few dashes of pumpkin pie spice and a bit more cinnamon than called for. finally, I added a generous handful of coconut. Next time I will try substituting applesauce for the butter and possibly honey for the sugar to make these into a yummy on the go fall breakfast rather than a cookie. Our whole family LOVED these with these adaptations.

I baked these cookies this morning. They were very good and even passed the test with my picky 3 year old. They mix up beautifully and the only thing that I changed was the cranberries. As others had mentioned, I didn't have fresh cranberries so I used the "Craisins" with an orange essence, they were awesome in the cookies. The only reason I am not giving this a 5 star rating is that you have to take the extra time to flatten out the cookie. I use a cookie dropper,(small ice cream scoop) so my 1st batch of cookies were like little round meatball looking cookies (do not spread on the cookie sheet). Next batch I flatten with my fingers and baked. Turn out GREAT! This is truly a taste of autumn.

These cookies are amazing! I love to bake with fresh cranberries, so I as excited to give this recipe a try - I was not disappointed. :) I made a double batch - half with pecans, half without (I have several friends with nut allergies). Based on some other reviews and some experience, I made the following tweaks: *used 1 15oz can of pumpkin puree for the double batch - it was just short of 2 cups, but it worked out fine * added 1/2 tsp of pumpkin pie spice * used heaping tsps of cinnamon * baked on parchment paper rather than a greased cookie sheet * drizzled just a little glaze (powdered sugar, milk and cinnamon) on them * baked at 350 for 10 min (my oven tends to run a bit hot) I'll definitely be making these again. Very good recipe!

Yummy! Cake-like but light. I added 1/2 tsp nutmeg and increased recipe by 1/2 which resulted in 52 cookies. Be sure to grease your cookie sheets!

Really soft, fluffy cookies! although lacking in the spice department. Wanted to try them EXACTLY as written - next time I will add more cinnamon and probably some allspice/cloves or just throw a tablespoon of pumpkin pie spice in, that would be good. I made a dozen cookies, then got a brainwave to make bars out of them. They are so soft and fluffy, almost cake-like that they turned out really good! I baked them for about 45 minutes though until toothpick inserted came out clean. Overall - a great cookie recipe for Thanksgiving!

Excellent! Didn't have orange zest - still awesome! thanks, I am now on my 4th one.....Also used completely whole wheat floiur - couldn't even tell - GREAT!!

I substituted the sugars with splenda, and used egg whites, the taste of the splenda is covered by the pumkin flavor and the cookies were amazing!!

These are a fantastic cake like cookie, they also freeze well. I made them as is except I used sliced almonds in place of walnuts (not a walnut fan) and they turned oud so light and fluffy. I know some reveiwers used dried cranberries, but I think you are missing out if you don't use fresh. Now with that being said, I always make a batch just for me with some changes for dietary needs. First I sub the sugar with 1/2 cup splenda brown sugar blend,and I use 1 & 1/4cup AP flour and 1cup multigrain flour. I really like the multigrain flour in ths cookie, it gives it a wonderfull nutty flavor.

my friend made some pumpkin cookies and everyone said it was the best ever... obviously, they haven't tried these. (a sugar glaze makes these cookies better.)

This cookie is great if you like pumpkin and you are looking for a cakey cookie. I added fresh ginger, nutmeg, and a tiny bit of ground cloves in addition to the cinnamon. I also soaked the dried cranberries in some orange liquor to soften them up. I used a powdered sugar/milk icing drizzled on top. The first cookies I made, I used a small cookie scoop and they came out like little balls. The next batch a gently pushed down to flatten the cookes with a spatula.

Mmmmm they certainly are soft and cakey! The tartness of cranberries goes so well with the moist pumpkin taste. I used a little less butter since I had to use canned pumpkin pie stuff which already had oil in it. I didn't have orange zest so used apple juice and left out the nuts. This could be a very adaptable recipe. I got exactly 36 good sized cookies. Thank you! :)

These cookies are great for the holidays! I don't care for cranberries or walnuts in my cookies so I added cinnamon chips instead and also a little more sugar than called for. Very tastey!

tastes like Christmas

I'll start with my son's review -- "this tastes like pumpkin pie" -- and it does. Of course, I always add nutmeg and ginger to anything with pumpkin in it, and it worked for these cookies as well. For the taste of the cookies, I have no complaint, they pass the test! But I kept them covered for two days and the pumpkin is so moist it kind of makes these feel and look like dough balls. I made them Saturday to take into work Monday, and this morning (Monday) they have some bluish-green mold growing on them :( So, be warned, put them in the refrigerator if they're going to last more than two days! Also, the cookies will retain their shape while baking, so if you don't want malformed balls at the end of it, you may want to smoosh them down a little. All in all though, these are a tasty treat, and I will be making them again :)

Because of the high ratings I chose this recipe as a bake sale item at work. I wanted something new and interesting, yet promising. I wasn't quite sure how the texture would be when I saw the review that it would be "cake-like" I was a little nervous. After baking my first batch, I tried a cookie and my was it delicious. I will be making these again in the future.

This recipe came out great. I even messed up and used only 1/4 cup of butter and they still came out great. I also added some ground allspice to them. I will definitely make them again.

One word...WOW!!! Great recipe! I used dried cranberries (that's all I had handy) and pecans. Will definately make again!

Everyone at work loooovvves these cookies. In my experimental batch, the halved cranberries were too tart, so now I coarsely chop them in my food processor and stir in a bit of sweetener--perfect! Just the right blend of tart and sweet and spicy.

Yummy! I used butter shortening instead of butter and they were super moist and fluffy. I'm taking them to a cookie swap tomorrow and I couldn't be more proud.

Makes a stiff sticky mixture, you need heft to mix in the (extra!) cranberries and one cup whole walnuts. Made no adjustment for 5000 ft altitude. Kept making bigger cookies as I went on, cooked them about 2 minutes longer, they didn't seem to mind. As others suggested, used pumpkin pie spice and ginger too. Used orange extract in placed of zest. Wonderful cookies, thanks Lucy!

These cookies were absolutely great, even my 2 year old devoured them! They were easy to make since I had leftover chopped cranberries from another recipe. Unlike some cookies, these aren't overly sweet or greasy. The texture is light and cakelike which makes them addictive. All I had was a mandarin orange, which squished and fell apart rather than letting me grate the rind so I substituted a little orange juice for the orange rind. I left out the nuts. Thanks for a great recipe, it is definitely a keeper!

These were a HUGE hit! Sweet and tart, and quite good. If you have a major sweet tooth, you may want to substitute dried cranberries. But most will appreciate the sweet/tart combo of the pumpkin and cranberries. My mother brought a batch of these in to work, and before lunchtime I had a call asking if there were any more!

They are Ok. I would not make them again. There are much better pumpkin recipes.

What a FANTASTIC recipe. I added white chocolate chips instead of walnuts- and a can of pumpkin instead of just a cup. They are soft and tasty! Made a perfect giveaway to friends for Thanksgiving.

These would probably be called drop scones back in the UK and they were delicious. It was lovely to be able to actually taste the ingredients instead of having them masked by the typical mountain of sugar that I unfortunately come across all too often here in the states.

A nice blend of flavors. Would try more cranberries & cinnamon next time.

Thought these would be a bit weird. SOOOO delicious. Some of the best I have had in a while. Followed the recipe to a tee, no nuts though. Orange zest really gives it a little something.

These were so yummy and squishy. They disappeared at work.

I loved them - but they do look a bit odd. Almost taste like muffins!

I LOVE these cookies. I love anything pumpkin and the cranberry in these adds the perfect zing. I have made them without the orange zest and I will try not to do that again - it really kicks up the flavor. I have made them with dried cranberries and fresh choppped cranberries and the fresh ones make a huge difference. Too bad my grocery store only stocks them seasonally, because I love these cookies all hear round. I also like to make cookie dough and store it in the fridge so I only make a few a day and eat them fresh. That is the best thing with these, because they are too moist to store well. They just don't taste the same the next day. Having said that, I could almost eat an entire recipe by myself. I really hate when things are super sweet, which these aren't.

so good! I forgot the orange zest but they're still completely yummy - I'm eating them right off the cookie sheet right now! keep in mind though that (unless I did something wrong) these don't spread out at all so it's best to roll them out smooth and squish a little rather than just dropping them off the spoon. they're just prettier that way!

These cookies are more like drop scones--they're cakey rather than chewy or crisp like a cookie and they are not overly sweet--which is a nice change. I made the recipe as outlined and baked them on parchment rather than a greased pan. They were fine fresh out of the oven but personally, I thought they tasted far better the next day--the extra time allows the flavors to more fully develop. I did not use any icing on them as I felt it was unnecessary. These would be excellent served with an afternoon tea.

These are great...even my 2 year old, who only seems to like chocolate, can't get enough of them! The only thing I would change is the baking time. I found that 9 minutes is plenty of time. Any longer seems to dry them out.

I kinda tweaked it to make it more like a cake-like cookie rather than a scone just b/c that's what I was looking for. I reduced the butter by half, added an extra egg, added 1/2 tsp pumpkin spice, and substituted orange juice for orange zest. The result was a VERY cake-like, light, fluffy cookie (a little too cakey, so I overcompensated) but the taste is fantastic!! This was my first time baking with fresh cranberries, & they are SO good. I also used fresh pumpkin b/c I had some. Next time when I'm in the mood for drier, denser, more scone-like cookie, I will follow the recipe exactly. I think my changes only changed the texture, not the taste, which is just delicious.

These cookies are delicious and easy to bake. The orange zest does give the pumpkin more dimension, but if you had to do without it, I'm sure they'd still taste great. The 2nd batch I made, I cut 1/4 cup of flour out of the mixture. This helped the cookies spread out more during baking. I baked them for 12 minutes and they still have that great soft texture. Word of caution...If you use salted butter, omit the 1/2 teaspoon of salt called for. I used salted butter for both batches and accidentally added the 1/2 teaspoon for the first batch, and they are a TINY bit salty...they still taste great though.

Delicious! These cookies were a somewhat healthier addition to my holiday sweets collection, but they were still a big hit!

Wow, were these good! I found it easy to flatten slightly as I spooned them, which made for a prettier cookie. I would definitely drizzle a glaze on top (mix 1 cup powdered sugar + 2 Tbl. milk). Thanks for the recipe!

These cookies are delicious. I used craisins and light frosting. Very yummy!

Wow, these are moist, soft, delicious cookies! After reading the reviews I did add extra cinnamon and a bit of cloves and nutmeg. The orange zest really enhances the flavor! These are not too sweet, so the various flavors really stand out -- pumpkin, fresh cranberries, walnuts, with the touch of cinnamon and orange zest. I ran a bake sale at my church today and these cookies were a big seller. Thanks for a great, unique recipe.

I realized that I don't care for cake-like cookies. I like my cookies to be chewy and a little crunchy. I think I will change it to get the cookie I want. I took them to work and only one person like them.

I loved these! The flavors are good together, and the texture is unique. As others have mentioned they are different then a normal cookie. Co-workers liked them, and complimented them. As others may have said, the cookies do form exactly how you drop them on the cookie sheet, so make them look OK before throwing them in oven. I did as the picture and mixed powdered sugar with some milk, and drizzled over the top. That helps to add some sweetness to them, since they are again more cake like, and less sweet then typical cookie. Also, I did use dried cranberries, (could not even find frozen or fresh in grocery store) and used a full cup without cutting them, and I thought they were great. Cranberry, pumpkin, walnut was a good mix in this recipe! I will make again for holidays.

Soft cookie with a great flavor - almost like a muffin-top. Cranberries give bursts of flavor.

These were yummy! The only change I made was to substitute white chocolate morsels for the walnuts. The only reason I'm giving them four stars instead of five is that they were a little too soft - very cakelike. If anyone could help me make a chewier batch, I'd be very grateful!

In my opinion, these are too cakey to be cookies, but they are very good. After my first batch as cookies, I changed to a mini muffin pan. That lent itself better to the texture of the batter. Since they were now muffins, I made a quick glaze of powdered sugar and milk and drizzled it over. I would make them, again, that way.

The flavoring was a bit bland so I added additional cinnamon, all spice and ground cloves and made a wonderful flavor. I'm afraid the cranberries were a bit to tart and over powering to make this part of the cookie very good. I will definately use again with raisins instead of cranberries.

My husband and I didn't think these were really anything special, but other people thought they were the best ones out of the nine varieties I baked for Christmas cookies. We thought they didn't have much flavor and weren't sweet enough, so I made a confectioner's sugar/orange juice glaze to put over them, which helped, but still wasn't enough. It also helped to disguise the gross green color they turned out to be. Maybe it was because I used frozen cranberries, but after diligently cutting them into quarters it was frustrating to mix the beautiful red berries with the lovely orange dough and get a puke-green mixture. Next time I might try craisins or just toss the cranberries in the food processor. Definitely I'll add more sugar.

Love these! Best right out of the oven, but still good the following day. (Mine didn't last any longer than that.)

Definitely a good, yet lighter cookie. I froze half the recipe for later and they almost tasted better after freezing.

These cookies are really good. I added white chocolate chips for an extra little bit to them.

I had to use up extra cranberries and pumpkin from a muffin recipe and whipped these up thowing in an extra cup of white chocolate chips. Perfect!

I use this recipe with persimmon pulp in the fall in place of the pumpkin and it is AWESOME. It's so hard to find good persimmon recipes and I tried this on a whim and it has gotten rave reviews from everyone. I do use pecans instead of walnuts and add 1/4 tsp nutmeg. I have tried it with both dried and fresh cranberries and it is definitely better with the fresh.

Had this for the first time tonight and it was amazing! Definitely need the tang of the cranberries, that made it so interesting!

Great recioe! I needed to get rid of some fresh cranberries I had and this recipe turned out perfect. I made it as stated but added some candied walnuts and almonds for extra sweetness. They're definitely cake-like in consistency.

These were delicious. I did not have orange zest so I used 1/4 tsp. orange extract. I also used pecans since I did not have walnuts and I added 1/4 tsp. each of ginger and nutmeg. I used craisens since I usually find fresh cranberries too tart for my taste. My husband loved these cookies because they were not overly sweet...he usually tells me I should cut the sugar down, but these were just right.

I loved these cookies but i didn't have an orange and they were still good. Even though i think i would use orange pulp instead because zest is always too much for me.

I liked the cookie, but my friends liked it more. I put too many cranberries in which for me was too much, but everyone else loved the extra cranberries. I think this recipe is very good but it's very subjective to taste.

My kids absolutely love these. I've made them several times now, and the best way seems to be after I've made a few adjustments. (not because it's bad the original way, just because I try to use less sugar and fat.) I doubled this recipe, and used half sugar, and half splenda. I cut half the butter as well, and used applesauce in it's place. I didn't have fresh cranberries on hand, so instead I used dried. Rather than throwing them in as they were though, I soaked them in boiling water for about 5 minutes, so that they softened and puffed up. Then I drained them, and threw them in. I've done this before when baking other cookies that called for cranberries. It does a LOT for bringing out the flavour of the cranberries. We also used lime once instead of lemon. Just as good:) This one is a keeper!

Very Good

These cookies are tasty when they first come out of the oven, but they become bland after a while and they are too too soft for my taste. They taste like a cake instead of a cookie. I like a little crunch to a cookie.

Excellent! I left out walnuts. Zest is a must, gibes these such a nice flavor. great combination of sugar, pumpkin, and berries.

Add 1/2 cup extra chopped fresh cranberries. Make glaze: 1 tsp soft butter, 1 cup powdered sugar, cinnamon and orange juice for spreading consistancy. Put on warm cookies. Bake longer than 12 mins. or they will be mushy.

I must be missing something. I thought these were bland, unattractive and tasteless. Not sweet, or tart, or pumpkin'y, and I had to add more flour. I did not care for this recipe. 2 for 2 in our house vote NO, and we love cookies !

They are okay to me....

These were yummy. A cake like cookie, with just the right crisp. The best cranberry cookie recipe I have found so far!

Loved the recipe. I made some changes to make the cookies "healthy". I used whole wheat pastry flour instead of the regular white stuff. I used expeller pressed canola oil instead of butter. I used 1 cup of UNPACKED light brown sugar instead of the white stuff. And finally, i used pumpkin kernels instead of walnuts. The pumpkin kernels deemed appropriate since the cookies were made from pumpkin. The cookies turned out FANTASTIC. Just so the readers know, vegetable oil is better for you than animal fat (butter) so the canola oil works best. Olive oil could be used but it has a distinct flavor but does not keep its heart healthy fats at HIGH temperatures so it's not good for baking or cooking. But if you DON'T care about the heart healthy fats then you most certainly CAN use olive oil as a binder (but remember the flavor!). Also, the whole wheat PASTRY flour is low glycemic and has fiber so it makes the cookies filling without the sugar high (along with using UNPACKED light brown sugar). Whole wheat PASTRY flour is

i added more flour because i thought the mix was too wet, and then after baking i thought the cookies were too dry and plain. however, the very next day they were perfect and moist!!

This cookie is delicious, my whole family loved the cookies...I didn't have any butter, so I used a 1/2 cup of Crisco Butter Flavored sticks. Instead of the fresh cranberries, I used Sun Maid Cape Cod Cranberries and 1 cup of fresh pumpkin puree. Thanks for sharing this recipe, like my boys say, "It's the BOMB!"

These were delicious! Light and fluffy, they were more like little cakes than cookies. Will definitely be making more of these in the future :)

I love cranberry and pumpkin, but these weren't great for us. They didn't keep well at all.

I have been making these cookies for years! However I just made these to kick off the autumn season this year and replaced the white sugar for 3/4 cup Agave nectar, I also used spelt flour.

They came out very moist just as advertised but I thought the flavor was a bit flat. I think they could use some white chocolate chips to give them a bit of crunch and added sweetness.

I didn't have any cranberries to add to the mix but these cookies were awesome even without them. The only thing I added was about a 1/4 teaspoon of ginger. I'll definitely make these again. They're a great fall treat.

Fantastic!! Added 1/2 cup more of sugar because it wasnt sweet enough for me.

i made these very flavorful cookies as directed with the exception of using (rehydrated) dried cranberries. thank you lucy!

Awesome cookies! They are moist, chewy and totally delicious! I sometimes add white chocolate chips to the batter...yummy and a nice punch of color! A powdered sugar/milk/melted butter drizzle is also excellent, but not necessary if you add the white chocolate chips. Thanks for the great recipie! :-)

I made this as a Thanksgiving dessert this year, and it was absolutely amazing and everyone loved it. I followed the recipe exactly, but instead of using orange zest, I used orange juice. I also added a sugar glaze overtop the cookies to give it an extra sweetness. I will definitely be making this again.

11.14.14 ... https://www.allrecipes.com/recipe/9707/cranberry-pumpkin-cookies/ ... True, I'm not a cakelike-cookie-lover so I'm not basing my review on that factor; only the flavor. Well, not very cranberry-ish or pumpkin-y. :( 'Wasn't really enough cinnamon to really tell it was there. Pumpkin is pretty bland by itself. This needs, my opinion, more pumpkin & more spice(s). It may be one of those that's fabulous with the glaze, but I want to base my judgment on the cookie, not the great glaze. 'Fair? :) ... BOOKMARKER

very cakelike, they are good but the 4 stars come from the fact they are not "impressively" good... I also used dried berries, and the cookie didn't suffer for it, I think

These cookies tasted okay, but the consistency was kind of strange - like a moist, spongy muffin. Also, I covered them with foil and after a day on the counter, they turned very sticky. I won't make these again...

They are good not great. I like the pop of the cranberry and the softness of the pumpkin. I should have added pumpkin spice cuz tey weren"t all that flavorful

Wow, are these delicious!! I'm not a big "fruit in dessert" person, so I wasn't sure about the orange/cranberries...SO glad I tried it anyway. Yum yum, wouldn't change the recipe a bit!

THey took longer to cook. I used crasins instead of the cranberrys. My husband liked them better with cream cheese frosting on them.

Very good cookies. I forgot to grease my pans and my cookies didn't stick. This is a great recipe.

These cookies are absolutely delicious! Made them for my grandchildren and they loved them. I will make them often for them as I feel that they are eating somewhat healthy cookies when I make these for them.