Pumpkin Cranberry Nut Cookies | Slyh in the Kitchen

Fall is just around the corner. And with fall, comes EVERYTHING pumpkin flavored. From pumpkin spice coffees to pumpkin breads, and to pumpkin pie, there will always be something made with pumpkin to get you into the fall spirit.

Since the weather in the Midwest has been cooler (from what I’ve heard)…(it’s still 90 here in the South)…I know my friends are starting to get the itch for fire pits, hoodies, and their fall favorites.

I absolutely love fall. I love going to apple orchards and picking apples, going to the pumpkin patches to pick out the perfect carving pumpkins, and picking out the best sugar pumpkins to roast down to make my own pumpkin recipes.

So if you’re already starting to crave those pumpkin recipes…here’s a great recipe for Pumpkin Cranberry-Nut Cookies! These cookies are soft and chewy and will be an autumn party in your mouth! (They’re also dairy-free!)

Here’s what I used:

For the wet ingredients:
1 cup pumpkin puree (make sure it’s 100% pumpkin puree, NOT pumpkin pie filling)
¾ cup granulated sugar
¾ cup packed brown sugar (light or dark is fine)
1 egg
1 tsp vanilla extract

For the dry ingredients:
2 and ½ cups all-purpose flour
1 tsp salt
1 tsp baking soda
½ tsp ground cinnamon

Extra goodness:
½ cup chopped dried cranberries
½ cup chopped salted cashews (optional)

Yield: Approximately 30 cookies

In a mixing bowl, combine the pumpkin puree, granulated sugar, and brown sugar. I used my stand mixer…mix on low-medium until the sugars are dissolved. (You can use a hand-mixer, or just mix with a whisk if you don‘t have a stand mixer.)

Next add in the egg and vanilla extract. Mix until combined.

Sift together the dry ingredients: The flour, salt, baking soda, and ground cinnamon.

While mixer is still on low-medium, slowly incorporate the dry ingredients into the wet ingredients. I usually just add a big spoonful at a time. Mix until all ingredients are incorporated.

Add the cranberries and cashews to the mixing bowl.

Spray a non-stick baking sheet with cooking spray (if you’re going the non-dairy route, make sure the cooking spray doesn’t contain butter or other dairy ingredients). Preheat oven to 375 degrees Fahrenheit*. Scoop out cookies onto baking sheet. I used a cookie scoop, which is about 1 to 1 and ½ tablespoons in size. Leave about 1-2 inches in-between each cookie. They don’t really spread much. You’ll probably have to do this in batches until all the cookie dough is used and baked. — Spray a non-stick baking sheet with cooking spray (if you’re going the non-dairy route, make sure the cooking spray doesn’t contain butter or other dairy ingredients). Preheat oven to 375 degrees Fahrenheit.*
Scoop out cookies onto a baking sheet. I used a cookie scoop, which is about 1 to 1 and ½ tablespoons in size. Leave about 1-2 inches in-between each cookie. They don’t really spread much. You’ll probably have to do this in batches until all the cookie dough is used and baked. This yielded about 30 cookies.

Carefully scoop cookies off of baking sheet with a spatula, and place cookies onto a cooling rack. If you don’t have a cooling rack, just lay some paper towels out and set the cookies on the paper towels. The cookies will be extremely hot, so use caution.

Once the cookies have cooled, they can be served and eaten up! These cookies are great for breakfast, dessert, as a snack, and/or with a cup of coffee. How are you going to eat yours?

*Cooking times and oven temperatures may vary.

For the dry ingredients:
2 and ½ cups all-purpose flour
1 tsp salt
1 tsp baking soda
½ tsp ground cinnamon

Extras:
½ cup chopped dried cranberries
½ cup chopped salted cashews (optional)

Directions:

In a mixing bowl, combine the pumpkin puree, granulated sugar, and brown sugar. Mix on low-medium speed in a stand mixer or with a hand mixer.

Next, add in the egg and vanilla extract. Mix until combined.

Sift together the dry ingredients: The flour, salt, baking soda, and ground cinnamon.

While mixer is still on low-medium, slowly incorporate the dry ingredients into the wet ingredients, about a large spoonful at a time. Mix until incorporated.

Add the chopped cranberries and chopped cashews to the mixing bowl. Fold gently to combine.

Spray a non-stick baking sheet with cooking spray (if you’re going the non-dairy route, make sure the cooking spray doesn’t contain butter or other dairy ingredients). Preheat oven to 375 degrees Fahrenheit*.

Scoop out cookies onto baking sheet in rounded tablespoonfuls, leaving about 1 to 1 and ½ inches in-between the cookies. (If you have a cookie scoop, that would be a great tool to use here.)

Bake for 9-11 minutes*.

Carefully transfer cookies from baking sheet, with a spatula, and place cookies onto a cooling rack. The cookies will be extremely hot, so use caution.

Once the cookies have cooled, they can be served and eaten up! These cookies are great for breakfast, dessert, as a snack, and/or with a cup of coffee. How are you going to eat yours?

*Cooking times and oven temperatures may vary.