Fluffy Pumpkin Cookies Recipe

Fluffy Pumpkin Cookies

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  • 1 cup pumpkin puree
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 1/2 cup vegetable oil
  • 1 each whole egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon milk
  • 1 1/2 cups all-purpose unbleached flour
  • 1/2 cup whole wheat flour
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cardamom
  • 1 1/2 cups sliced fresh cranberries

How to make Fluffy Pumpkin Cookies

It's pumpkin season! And here is a toothsome, fluffy, not-too-sweet cookie to help kick things off.

You may see that there are things in the pictured cookie that look suspiciously like chocolate chips. Indeed, there are, but I've left them out of this recipe intentionally. Chocolate and pumpkin are a tasty combination, but here I'd rather let the cranberries have all the glory.

  1. Combine puree and sugars. Beat until sugars dissolve and mixture is smooth.
  2. Whisk together egg, oil, vanilla, milk and baking soda. Slowly beat into pumpkin mixture. Mix on high speed until smooth and somewhat elastic.
  3. Combine all dry ingredients (except cranberries) and whisk or sift to evenly distribute.
  4. Sir dry ingredients into wet mixture.
  5. Gently fold in cranberries.
  6. Drop onto cookie sheet.
  7. Chill in refrigerator while oven heats to 350ºF.
  8. Bake until edges begin to brown.

see more recipes like this @ food. according to me.

  • yongfook
    yongfook says

    photo made me laugh :D

  • stephybubu
    stephybubu says

    thanks for the idea, i just made some pumpkin pie ice cream, and had half a can left of pumpkin puree, was thinking of making a soup, but its too hot here, this is a better idea!!

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