How to know if pumpkin cookies are done?

Pumpkin cookies are done when the edges look set and lightly golden, and the center loses its shine and appears slightly firm. They’ll still feel soft to the touch but shouldn’t feel wet or sticky. Let them sit on the tray for 5–10 minutes after baking to finish cooking through without drying out.

When should you not eat pumpkin seeds?

Avoid eating pumpkin seeds if they smell rancid, taste bitter, or show signs of mold — all indicators they’ve gone bad. Also, if you have a seed allergy or compromised digestion, it's best to avoid them. Always store pumpkin seeds in a cool, dry place to preserve their freshness.

Why are my pumpkin cookies so moist?

Pumpkin cookies often become too moist if there’s too much puree, high humidity, or underbaking. Fresh pumpkin can carry excess water, and soaked ingredients like cranberries can add to the problem. Try blotting your puree, baking a minute longer, or chilling your dough before baking.

Do pumpkin and cranberry go together?

Absolutely — pumpkin’s sweet earthiness and cranberry’s tart bite create a flavorful contrast that works beautifully in baked goods. Together, they deliver seasonal warmth, balanced taste, and a festive color palette that’s perfect for fall treats.

The Best Pumpkin Seed Cranberry Cookies — Top Baking Tips & Flavor Guide

Name: Pumpkin Seed Cranberry Cookies: Perfect Texture, Flavor, and Baking Tips
Prep time: 15 min
Cook time: 14 min
Total time: 29 min
Cuisine: American
Ingredients: 1 cup canned pumpkin puree; 1/2 cup brown sugar, packed; 1/4 cup granulated sugar; 1/2 cup unsalted butter, softened; 1 large egg; 1 tsp vanilla extract; 1 1/2 cups all-purpose flour; 1/2 tsp baking soda; 1/2 tsp cinnamon; 1/4 tsp nutmeg; 1/4 tsp salt; 1/2 cup dried cranberries; 1/3 cup pumpkin seeds (pepitas), raw or lightly roasted

Description

Soft and chewy pumpkin seed cranberry cookies packed with fall flavor, texture, and color. Perfect for baking and gifting.

Ingredients

1 cup canned pumpkin puree

1/2 cup brown sugar, packed

1/4 cup granulated sugar

1/2 cup unsalted butter, softened

1 large egg

1 tsp vanilla extract

1 1/2 cups all-purpose flour

1/2 tsp baking soda

1/2 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp salt

1/2 cup dried cranberries

1/3 cup pumpkin seeds (pepitas), raw or lightly roasted

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Instructions

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. In a large bowl, beat butter, brown sugar, and granulated sugar until creamy.

3. Add egg, vanilla, and pumpkin puree. Mix until smooth.

4. In a separate bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.

5. Slowly add dry ingredients to the wet ingredients. Mix until combined.

6. Fold in cranberries and pumpkin seeds.

7. Chill the dough for 30 minutes.

8. Scoop tablespoon-sized portions onto the prepared baking sheet.

9. Bake for 12–14 minutes or until edges are set and centers look matte.

10. Let cool on the tray for 5 minutes before transferring to a wire rack.

Notes

To avoid overly moist cookies, gently blot pumpkin puree with paper towels before mixing.

For added crunch, toast pumpkin seeds lightly before folding into dough.

Store in an airtight container for up to 4 days or freeze for longer freshness.

Prep Time: 15 mins
Cook Time: 14 mins
Category: Cookies
Method: Baking
Cuisine: American