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Pumpkin Dark Chocolate Cranberry Cookies

Pumpkin Dark Chocolate Cranberry Cookies made with pumpkin, tart dried cranberries, and delicious dark chocolate chips. Meet your new favorite fall cookie!

Pumpkin Dark Chocolate Cranberry Cookies have an amazing texture. Total heaven.

This post is sponsored by NESTLÉ® TOLL HOUSE®. All thoughts and opinions are my own. Thank you for continuing to support the brands that make My Baking Addiction possible.

I am obsessed with these cookies. I’ve made thousands of cookies in my lifetime, but it’s been a while since I made a recipe that I simply couldn’t control myself around. I had to get these babies out the door to my dad’s work, and quick.

We’re in full swing fall baking around here, and I am loving it. As far as I’m concerned, it’s the most wonderful time of year. There’s a cold snap in the air, and my kitchen is filled with the scent of baking pumpkin, and a recycling bin overflowing with pumpkin tin cans. That is what happiness looks like, you guys.

Pumpkin Dark Chocolate Cranberry Cookies will be your favorite cookie of the holiday season. Each bite is full of sweetness and spice!

I’ve made cookies with cranberries before, and dark chocolate before, and even pumpkin before – but never did I think to combine all three. Especially because these are more of an oatmeal based cookie, I personally find them irresistible.

I can’t think of a more perfect cookie to kick off your own fall baking than these Pumpkin Dark Chocolate Cranberry Cookies. We’ve got everything here – oats and pumpkin pie spice, pumpkin and pecans. Dried cranberries and NESTLÉ® TOLL HOUSE® Dark Chocolate Morsels simply kick the entire situation up a notch.

Pumpkin Dark Chocolate Cranberry Cookies combine your favorite autumn flavors. The dark chocolate and pumpkin are perfect together!

I love keeping the NESTLÉ® TOLL HOUSE® Dark Chocolate Morsels handy and using them whenever I can, because I think they surprise people. When you’re used to a semi-sweet (let’s face it, more sweet than bitter) chocolate in something, and you get that hit of perfectly rich dark chocolate, it’s an extra surprise to an already awesome cookie, brownie, bar dessert, or pie.

Pairing those morsels with dried cranberries is, if I do say so myself, an act of pure genius. The tart and sweet fruitiness marries perfectly with dark chocolate. It’s almost like a wine pairing – just without the alcohol.

Pumpkin Dark Chocolate Cranberry Cookies would be a perfect treat with a cup of coffee. Savor the season!

As Elle and I sat at the kitchen bar, munching on these Pumpkin Dark Chocolate Cranberry Cookies just out of the oven with a giant glass of milk between us, I thought about how soon she’ll be at school (waaaah!), and I’ll welcome her home with these freshly-baked cookies (thanks to my guide for how to freeze cookie dough) every fall. Or tuck them into her lunchbox sans the pecans.

Because they are straight up love – and an excellent way to tell someone that you love them too.

I know you’re going to adore these cookies as much as I do, and I can’t wait to hear about it!

Pumpkin Dark Chocolate Cranberry Cookies will be your favorite cookie of the holiday season. Each bite is full of sweetness and spice!

Pumpkin Dark Chocolate Cranberry Cookies

Yield: 24 cookies
Prep Time: 20 minutes
Cook Time: 14 minutes
Total Time: 34 minutes

Pumpkin Dark Chocolate Cranberry Cookies made with pumpkin, tart dried cranberries, and delicious dark chocolate chips. Meet your new favorite fall cookie!

Ingredients

  • 2 cups all-purpose flour
  • 1 1/3 cups quick or old-fashioned oats
  • 1 teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1 cup granulated sugar
  • 1 cup LIBBY'S® 100% Pure Pumpkin
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 3/4 cup chopped pecans
  • 3/4 cup dried cranberries
  • 1 cup NESTLÉ® TOLL HOUSE® Dark Chocolate Morsels

Instructions

  1. PREHEAT oven to 350° F. Line baking sheets with parchment paper.
  2. COMBINE flour, oats, baking soda, pumpkin pie spice and salt in medium bowl.
  3. BEAT butter, brown sugar and granulated sugar in large mixer bowl until light and fluffy. Add pumpkin, egg, and vanilla extract; mix well.
  4. ADD flour mixture; mix well. Stir in pecans, dried cranberries and dark chocolate morsels.
  5. USE a large cookie scoop (3 tablespoons) to drop dough onto prepared baking sheets.
  6. BAKE for 14 to 16 minutes or until cookies are firm and lightly browned. Cool on baking sheets for 5 minutes; remove to wire racks to cool completely.
Nutrition Information
Yield 24 Serving Size 1 cookie
Amount Per Serving Calories 281

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Marisela

Thursday 13th of October 2016

These cookies came out perfect and chewy loved it! Thank you !

Jamie

Friday 14th of October 2016

I'm so happy you liked them, Marisela!

Pamela Damm

Sunday 9th of October 2016

I made these Saturday, Oct. 8, 2016. At first I was disappointed, they turned out cake like and very delicate. I prefer my cookies chewy. I stored them in a sealed container over night with waxpaper between layers. Sunday morning they were sticky. So with nothing to lose I baked them again for 15 minutes at 350 degrees. Well they turned out great, firmer and chewy with a bit of a toffee crunch on the edges. I had given my daughter a dozen Saturday. She didn't care for them so she agreed to rebake then too. She said hers were very good after the second baking. It may have been something I did the first time that they tuned out poorly. I'm a huge fan of My Baking Addition!

Jamie

Monday 10th of October 2016

Pamela- Thanks so much for stopping by and leaving your feedback. These cookies are definitely more cake-like in texture. I'm sorry you didn't enjoy them at first, but I'm glad you found a way to adjust the texture to better suite your preference! Have a great day! -Jamie

Karen

Saturday 1st of October 2016

Does this dough freeze well? 

Jamie

Wednesday 5th of October 2016

Hi, Karen! I think the cookie dough should freeze just fine. I hope you like it!

Pamela Damm

Saturday 1st of October 2016

I plan on making these, they look fantastic! One question- how far apart do you space the dough balls on the cookie sheets prior to baking? Thank you!

Jamie

Wednesday 5th of October 2016

Hi, Pamela! I think spacing them about two inches apart should be just fine. I hope you enjoy them!

Kayleigh

Friday 30th of September 2016

Your Pumpkin Bread recipe is one of my absolute favourites, so I just knew that I had to try these cookies out. I was not disappointed!! These are the perfect pumpkin cookie--chewy, spicy, and the combo of chocolate and dried cranberries is delish. Another great recipe! 

Jamie

Wednesday 5th of October 2016

Thank you so much, Kayleigh! I'm really glad you like them!

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