- Prep-time: / Ready In:
- Makes 15 cookies
- Serving size: 1 cookie
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These pumpkin-cranberry cookies are a crowd pleaser at a party or an afternoon snack for the kids after game snack, so bake a double batch. These freeze well; reheat by baking at 350°F for 20 minutes. For very crispy cookies, bake them a few minutes longer.
Ingredients
- 1 cup cornmeal
- 1 tablespoon + 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon allspice
- 2 pinches sea salt
- 1 (15-ounce) can pumpkin
- ⅔ cup maple syrup
- ⅓ cup tahini
- ½ cup rolled oats
- 1 ½ cups dried cranberries
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Combine cornmeal, baking powder, cinnamon, nutmeg, allspice, and salt in a bowl.
- In another bowl, place pumpkin, maple syrup, and tahini and mix well. Add dry ingredients to wet and mix well. Add oats and cranberries and mix well.
- Drop spoonfuls of batter onto the prepared baking sheet in about ¼-cup scoops, about 2 inches apart. Flatten the cookies a bit, so that they resemble thick discs (they won’t spread much at all during baking). Bake for 45 to 50 minutes.
- Remove pan from oven and let cool on a cooling rack for 10 minutes.
- Eat cookies immediately or store in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 2 months.
Nutritional Information:
Per serving (1 cookie): 168 calories, 35 g carbohydrates, 2.3 g protein, 3.5 g total fat, 0.5 g saturated fat, 0 g cholesterol, 123 mg sodium, 2.4 g fiber, 21 g sugar
Note: Nutritional information is provided as an estimate only.
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Comments (38)
(4 from 11 votes)I found these excellent, really like both flavor and texture. Unlike some commentators, I did not find them too dry or too wet. As some other commentators noted, they were done in a bit less time. Everyone I offered the to like the taste, but some people found them a bit 'gritty'. I used Bob's Red Mill corn meal, medium grind. Next time, and there will be a next time, I will use finer corn meal or give the medium grind a whirl in the blender first.
They are very bland, dry. A dry leftover pumpkin pie. Pumpkin pie would have Whipped Cream on top. Easy to make. Next time I'll bake them for about 35 min. I used peanut butter in place of the Tahini.
Thanks! I was wondering if fresh cranberries would work.
I just made these today. I mostly followed the recipe, though I used pumpkin pie spice in lieu of nutmeg. I used a 1/4 cup measurer to make the puck-shaped cookies on the parchment paper covered cookie sheet. That was a little messy and I had to use my fingers to fix the sloppy parts back into the puck shape. But it was a good consistency. I baked them for about 43 minutes and they're delicious!
I love these !! I used fresh cranberries ! And added a bit more oats and corn meal . I am going to make these often.
My cookies came out gritty and T he batter was watery. What did I do wrong?
How much would this cost to make in USA? I've just worked out it would be around $15 Australian, which is really expensive for a batch of biscuits which I might not even like. The cranberries alone would be about $8.
Sorry but these cookies just don’t taste good!
Hi, can I use a different kind of, "Flour," as opposed to corn meal? Neither my partner nor I eat products containing corn due to sensativities.
Wow, just made these cookies and they're fantastic. The tahini gives it a wonderful flavor. I love the texture of them also. Baked at 50 minutes and perfectly moist and crunchy at the same time. They also look beautiful! My batch made 27 cookies and it says they make 15. Mine were also a decent size! This is perfect for something when you need a sweet after dinner. My college kid is going to love them.
Please can you share the nutrition information, thanks!
Sweetened or unsweetened dried cranberries? Never seen them unsweetened.
Trader Joe's sells unsweetened dried cranberries
I’d like the nutritional information
Substitute for tahini! Peanut butter?
Can you use fresh cranberries? Or can I dry fresh cranberries? They look delicious
I used fresh/frozen and dried them in my oven. 225F for 3-4 hours.
Logic told me there's a mistake in this recipe; there's not enough dry ingredients. I ignored my intuition and followed the recipe and sure enough it was a disaster. I cooked them 3x longer than called for and they're still way too soft. With an extra cup of oats they might come out better.
Can you use fresh cranberries? They look delicious
I used 1 1/2 cup of fresh cranberries and I think they came out great! The only other substitution I made was agave for the maple syrup and fresh pumpkin instead of canned. I had to add a little more cornmeal to offset the addition water in the fresh pumpkin. Baked for 40 minutes, as I prefer soft over crunchy cookies, on silicone mats. Made about 50, 2 inch cookies
Hi, not a cornmeal fan. Any substitution you might suggest?
Kim you can substitute with unsalted peanut butter but the quantity of tahini for this receipenis not overwhelming.
I read where rice flour or breadcrumbs can be used in place of corn meal
I find tahini a bit overwhelming sometimes, could I substitute it with something or leave it out
Hi there! Any substitutes for the cornmeal? Much appreciated :)
If I wanted to substitute date paste for all of the syrup...how much would you suggest using? I ask because maple syrup, for me is super sweet and quite expensive.
is uncooked polenta the same thing as "cornmeal?"
They are very similar but dry polenta is coarser than cornmeal, which means the baked cookie will have a different texture if you use standard cornmeal as a replacement. Hope that helps!
I make these every year. Always a hit. They freeze well, too.
Also, I just thaw them. No need to reheat them after freezing.
Have you tried making this with fresh or frozen cranberries?
Is the baking time of 45-50 minutes correct? I've never baked a cookie that long. I thought these would be great to make for Thanksgiving.
Yes. That's an accurate cooking time (in my experience).
I'd err on the shorter time side. My oven set-up starts scorching the bottoms by the time 50 minutes @ 350º arrives.
These are terrific! I made a batch yesterday and they are gone so I am making more today!
Delicious cookies! Followed the recipe exactly and cookies were a perfect combination of soft insides with crunchy edges.
Pretty good for cornmeal and oats! I love both pumpkin and tahini. I like these cookies. Satisfying, but not so tempting that I'll binge on them! I cut back on the syrup to a little under a 1/2 cup. They'd have been better with the 2/3 cup I'm sure, but I don't eat a lot of sugar. As Rebecca noted in her review, I cut the time down also - to a kind of arbitrary 36 minutes. Thanks for the baking fun.
Delicious! They’re not too sweet and full of flavor. We only baked ours for 30 minutes because we didn’t want them to get crunchy.