12 Days of Holiday Cookies: Pumpkin-Cranberry Almond Cookies

By , SparkPeople Blogger
What's the secret to lowering the fat in this member-submitted recipe?

Canned pumpkin! It keeps these cookies moist without adding many calories. Plus, the pumpkin adds another layer of flavor. (Learn when to use canned and when to use fresh pumpkin in this blog post.)


  • 1 cup canned pumpkin
  • 1 cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 1/2 cups whole wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 3 cups oatmeal
  • 1 cup dried cranberries
  • 1/2 cup almonds

Nutrition Info:
Calories: 64.5
Fat: 1.2 g
Find the full nutrition info here.

  • Heat oven to 350 degrees.

  • Beat together pumpkin and sugar.

  • Add eggs and vanilla, beat well.

  • Add flour, baking soda, cinnamon salt ; mix.

  • Stir in oats, craisins and almonds.

  • Drop rounded spoonfuls onto ungreased cookie sheet.

  • Bake 10-12 minutes.

  • Let cool one minute.

  • Enjoy.

Yields 4 dozen cookies.

Members who subscribe to SparkPeople's Recipe of the Day Newsletter receive one new cookie/dessert recipe each day, beginning December 1, to help them prepare for holiday parties and gift exchanges. We're also sharing them here because, well, who doesn't love good (and somewhat healthy) cookies?

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Will you make this recipe? Ever add canned pumpkin to your baked goods?

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I love to eat and I love cookies. I rarely buy any from the store because I find them too sweet. I am always looking for healthy substitutions for recipes. I will definitely try this one. Report
I saved this at Christmas time and just got around to making it.
I made these cookies without any substitutions (uh, except fresh baked pumpkin instead of canned) I thought they turned out just fine. It is true they did not flatten out. I am ok with that.
I think the recipe may suffer from elevated expectations.
Holiday cookie? Not really.
I bought a "breakfast cookie" at the healthfood store once. It cost around $2.00 and I don't remember the brand name. This cookie is very similar to that. These would make a very good grab and go kind of breakfast. I don't go anywhere myself, but I found them to be very nice with my morning coffee. Report
After reading the reviews, I modified this recipe a LOT. I added more pumpkin, some applesauce, and some allspice. I subbed out half the sugar for splenda. I mixed all the dry wet together before I added the dry to get rid of the rubberiness from over mixing. I cut the oats down to two cups, and the cranberries down to 1/2 cup. After all this, the cookies are pretty good. The texture is rather cake like, but that may just be my own addition of applesauce. I smushed them down when I put the dough onto the pan, and they stayed in the shape I pushed them into. Not sure if I'd make these again- I'll have to see what the family thinks of them on Christmas Eve! Report
These sounded great but did not turn out so yummy in my opinion. They are rubbery and I could not taste the pumpkin. DH said they were ok but I think he was being polite.

PS - They stayed in rounded mounds and looked nothing like the photo! Report
1 - That is not what the cookies look like when you bake them (guessing a stock photo as that is the same picture used for the cherry berry oatmeal cookies a few days later)

2 - Slimlife is absolutely right. These cookies are lacking A LOT of moisture. They will retain whatever shape it is that you put them on the cookie sheet.

They are very very good. I did not add 3 cups of oatmeal because I could see how thick the dough was after a cup. I didn't add the almonds either (dough was basically so thick at this point there was no reason too).

Soooo, don't be deceived by the photo as those are not the cookies and cut back on either the flour or the oatmeal. Still delicious. Still nutritious. Just don't be deceived! Report
I tried these cookies but there is definitely not enough moisture. I could not (and did not) add 1 cup of oatmeal. This is what I finally ended up adding - 4 oz applesauce and 1/4 cup canola oil to get enough moisture. Even with that the cookies retained whatever shape they were "dropped" onto the cookie sheet when baked. I did use the Splenda Brown Sugar in place of the brown sugar. They taste very good, but I wonder if there is an ingredient missing. Report
I made a gluten free version of these. They came out well considering what they are--reduced sugar, low-fat cookies. Report
Yum-o! These look great, and I have an abundance of pumpkin! Report
These sound great; I love pumpkin cranberry anything! I'll try 'em with the Splenda brown sugar blend & egg whites.
Leftover pumpkin should freeze okay; squash does. But with pumpkin oatmeal, pumpkin soup, pumpkin smoothies, pumpkin bread, etc...., I've never had to deal with it! :-) Report
I had a little can of pumpkin in my cupboard so I'm making these right now :) Report
I will definitely make these cookies. Report
Thanks for a low calorie cookie recipe that doesn't have a bunch of artificial ingredients in it! Report
This sounds yummy but I think I'll make only 1/2 the recipe amount to get an idea of the basic flavor & then make it again but ... reduce the sugar by 1/4 of a cup, the salt down to 1/4 teaspoon and use hazelnuts instead of almonds. Report
Making these today! Report
Oh. My Gosh. I want to make these so badly now!! Report
Yes using canned pumpkin is a great idea. I have often seen recipes with it included and have checked out all our supermarkets but we do not have canned pumpkin in Tasmania, Australia. Wish we did; and if we did I would certainly be making some of your lovely recipes. Report
Leftover pumpkin can do wonders in soups it gives the broth more body. I use Pumpkin and Squash in many recipes.
I will not be making these cooklies they have way too many crabs and sugars for me. Report
well no butter is excellent, beta carotene is a plus,, still one cup of brown sugar.. I wonder about the calories but their texture looks ggood... I will try these some day Report
These sound great, I will make them tomorrow! Thank you.
Sounds good! I like to use pumpkin when I'm baking. Report
yes this is the season to make loads of cookies and give them away . make every9one feel happy ;. sound good . hope they all like them,. Report
I'm making this tomorrow for work. hope it turns out good Report
Love pumpkin! I will have to try this! Report
These sound good, have to give them a try. Report
Unfortunately, I LOVE pumpkin muffins !! Why is that unfortunate ? the ones I eat tend to be loaded with calories. I much prefer these recipes which are lower in calorie. Report
I'm on it! Report
I used canned pumpkin with a Devil's Food cake mix and it's delicious. It's moist and gets raves - no rubbery low-fat texture. Report
They sound really good, I do use canned pumpkin in muffins and breads. Report
I add canned pumpkin to my potatoe pies and freezes the leftover pumpkin until I need it again. Works well. Report
These sound delish and am sure to try them this holiday. Thanks for sharing!!!! Report
oh i am going to make these sunday for a test drive they sound very good Report
I will be baking only a few things this year, and this is one of them. Sounds yummy and different. Report
Yep, you can freeze it. Report
These sound yummy. What do I do with the leftover? Does anyone know how well pumpkin freezes? I've never tried it. Report