Cranberry Burst Pumpkin Cookies

It is time for some fall recipes! Pumpkin & spice and other delicious goodness! I recently made some oatmeal cookies with fresh blueberries in them, which got me thinking about putting other fresh fruits in cookies. Why do the rules say “dried fruit only in cookies”? There is no reason to not put some freshness into them! So just before Thanksgiving (at least the Canadian Thanksgiving), I realized that pumpkin cranberry cookies would be perfect for the season and a great opportunity to try  fresh cranberries in cookies!

Sure they are tart, but the fun ‘burstness’ of these cookies make for a perfect fall cookie! Yes, a new word was required for these cookies. The cranberries added such a bright punch of flavour and colour that it could only be described as ‘burstness’! Anyways, between the burstness, the tartness, the pumpkin’y softness and the spice, these cookies turned out delicious!

Cranberry Burst Pumpkin Cookies

adapted from Best-loved Cookies

  • 1 cup butter, softened
  • 1/2 cup brown sugar, packed
  • 1/2 cup white sugar
  • 1 cup pumpkin
  • 1 egg
  • 2 tsp vanilla
  • 2 cups flour
  • 2 tsp cinnamon
  • 1 tsp ground cardamom
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 cups fresh cranberries
  • 1/2 cup cinnamon chips (optional)
  1. Preheat oven to 350°F. Line baking sheets with parchment paper.
  2. In the bowl of a mixer or with a hand mixer, cream together butter and sugars until light and fluffy, 3-5 minutes. Add pumpkin, egg and vanilla and beat until well mixed.
  3. In a small bowl, whisk together flour, spices, baking soda and salt. Gradually add to the wet ingredients while mixing.
  4. Stir in cranberries & cinnamon chips.
  5. Scoop with a cookie scoop or use a spoon and drop onto prepared cookie sheets. I like to do both big cookies (about 4 Tb) and small cookies (1.5 Tb). The bigger ones take about 16 minutes to bake while the small ones take about 12 minutes. The should be set in the middle but they will still be soft.


Pumpkin Snack Cake (Sugar free, wheat free & dairy free)

Pumpkin Snack Cake

Finally I am posting a pumpkin recipe! I feel so behind on the times! I love baking with pumpkin too so I had been looking forward to getting to pumpkin tasting things once fall hit but then… well this was the first one I made! Actually I made this the same day that I made pumpkin scones. I wasn’t as thrilled with the scone recipe as I previously had been though so I won’t post that recipe yet (I wouldn’t want to post an inferior recipe!)

This pumpkin snack cake was actually supposed to be pumpkin cookies. That is what the recipe said anyways! But I adapted it to something that my friend could eat – wheat free, sugar free and dairy free. So somehow in that (maybe changing the sugar to honey?), the texture was altered enough that I realized it was definitely cake batter, not cookie dough! Therefore, I poured it in a 8×8″ pan and baked it and it came out perfect! Nice and moist and excellent! I think you could probably reduce the amount of honey in it a little more but for the most part, I would say it was great!

Pumpkin Snack Cake – Sugar free, wheat free & dairy free

NOTE: I used Spelt Flour here but you can instead just use regular whole wheat and white flour

  • Wet ingredients & Dry ingredients

    2/3 cup light Spelt flour

  • 2/3 cup whole Spelt flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon freshly grated nutmeg
  • 2 large eggs
  • 3/4 cup honey
  • 3/4 cup canned unseasoned pumpkin puree
  • 1/4 cup canola oil
  • 1/4 cup dark molasses
  1. Pumpkin Snack Cake - wheat free, sugar free, dairy free

    Preheat oven to 350°F. Grease an 8×8″ square pan.

  2. Whisk together all dry ingredients in one bowl (flours up to the end of the spices).
  3. In a separate bowl, whisk together the rest of the ingredients (eggs to molasses).
  4. Stir the wet ingredients into the dry ingredients. Don’t overmix, just make sure that there is no clumps.
  5. Bake 15- 20 minutes until a toothpick inserted into the center comes out clean. (I am not completely positive that I have the correct time on here… I forgot to make a note to myself!)
  6. Allow to cool completely in pan.