Cranberry Pumpkin Ricotta Cookies

by Marla on December 9, 2010 · 58 comments

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Cranberry Pumpkin Ricotta Cookies | FamilyFreshCooking.comFrom what I gather you guys visit my blog & make my recipes because you are craving something a little out of the ordinary. I like to stir the pot & create new versions of classics. I love putting new ideas into your creative minds. These Cranberry Pumpkin Ricotta Cookies are no exception. Yes, I like to bring you goodies – but I also try for the most part to bring you health. Why? Why not.

Cranberry Pumpkin Ricotta Cookies |

These days I always have a few bags of fresh cranberries in the fridge. We love to have big batches cranberry sauce for dunking, dipping and eating alone as a snack. Little tart ruby red cranberries can be flavored in so many ways & sweetened to taste with any sweetener. My Cranberry Sauce with Pear & Pomegranatehas become a staple recipe. It was time to try these berries in cookies.

Cranberry Pumpkin Ricotta Cookies | FamilyFreshCooking.comWe have been cooking with a lot of ricotta cheese too, in both sweets and savories. I got really excited about it during Halloween with my Pumpkin Ricotta Stuffed French Toast. Now I always have a big tub of it in our fridge.

In baked goods it keeps things nice & moist and adds a cakey texture. These cookies have the texture of a muffin top & I believe it’s from the cheese. Ricotta is also nice as a light snack instead of greek yogurt(which we love too), with a small pour of maple syrup and a hint of cinnamon.

Cranberry Pumpkin Ricotta Cookies | FamilyFreshCooking.comPumpkin& all of the spices associated with it are delicious this time of year & we have not yet tired of them. Quite frankly I could munch on these flavors all year long. With high fiber oats & whole wheat pastry flour these cookies are the equivalent of a power bar.

Cranberry Pumpkin Ricotta Cookies |

Cranberry Pumpkin Ricotta Cookies

Makes about 24 –  2 inch cookies


  • These cookies are great straight out of the oven, I like to re-heat ours in the toaster oven before serving when that option is available.
  • I used canned pumpkin purée in this recipe. Food For My Family has a great Homemade Pumpkin Purée post.
  • I used Coach’s Oats in this recipe, you can also use Old Fashioned Rolled Oats, not “quick cook oats.”
  • Store cookies at room temperature in an airtight container & move to fridge after a few days.


1 cup Whole Wheat Pastry Flour + a few tablespoons
1 cup Old Fashioned Rolled Oats  – or- 1 cup Coach’s Oats
1/2 teaspoon Cinnamon
1/2 teaspoon Pumpkin Pie Spice
1/2 teaspoon Salt
1 1/2 teaspoonsStevia Powderor to taste
1 cup unsweetened Pumpkin Purée
1 cup low fat Ricotta Cheese
1 large Egg whisked, room temperature
2 tablespoons melted unsalted Butter
1 teaspoon pure Vanilla Extract
1/2 cup Dried Cranberries + extra for topping


Preheat oven to 350˚F with the rack in the middle of oven. Prepare a baking sheet with parchment paper. Combine all dry ingredients (excluding cranberries) in a medium bowl. Combine all wet ingredients in a separate bowl.

Mix the wet and dry ingredients together to form cookie batter. Toss the dried cranberries with a few tablespoons of pastry flour & gently fold into the batter. Drop a spoonful of batter onto the cookie sheet & press cranberries into the tops if desired. *I used a 2 tablespoon coffee scoop to portion out the batter.

Bake for 10-12 minutes, until the cookies are golden brown. Let cookies cool for a few minutes & then transfer to cooling racks.

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  • Add chocolate chips, white chocolate or little bits of soft caramel for a sweeter treat.
  • Use dried blueberries, brown or golden raisins, chopped dates, dice dried apricots instead of or with the cranberries.
  • Add a handful of chopped toasted nuts. Peanuts, walnuts, cashews, pecans, macadamia, pistachio would all be great.
  • Drizzle your favorite glaze over the tops of your cookies.
  • Serve with ice cream or freshly whipped cream.

Cranberry Cookie Links

{ 53 comments… read them below or add one }

1 Shaina December 9, 2010 at 10:52 am

Yum, yum, yum. I adore pumpkin with cranberry.


2 Marla December 9, 2010 at 11:03 am

Shaina: Yet again your pumpkin puree is linked to! It is now a permanent addition to my recipes whenever I use pumpkin :)

Georgia: I am heading right over to enter your giveaway now.


3 Georgia @ The Comfort of Cooking December 9, 2010 at 10:52 am

I love this idea of a healthy yet flavorful cookie. You always come up with the most unique and good-for-you recipes, Marla! Perfect fall flavors. Thanks for sharing. Also, I’m having a cookies and cookbook giveaway today that you should enter!


4 Wenderly December 9, 2010 at 11:04 am

Mmmmmmmmm, healthy AND tasty! Can’t beat that combination!!


5 Heather (Heather's Dish) December 9, 2010 at 12:11 pm

i’m pretty sure these just made my heart grow 3 sizes! yum!


6 Jenny Flake December 9, 2010 at 12:13 pm

Awesome! How colorful and beautiful these cookies are! I just love popping in to see your gorgeous posts :) Have a great day girl!


7 tasteofbeirut December 9, 2010 at 12:27 pm

Love all these ingredients so together I would love them too~great clic of the cookies and cranberries!


8 Rosa December 9, 2010 at 12:58 pm

A perfect holiday combo! So festive and yummy.




9 FoodFitnessFreshair December 9, 2010 at 12:59 pm

Yum. These looks great, and seem very moist! I think I’d add some chocolate chips to mine. We always make a chocolate chip cranberry cake around the holidays. Maybe I should consider adding some pumpkin to that!


10 Kristen December 9, 2010 at 2:01 pm

Perfect flavors for this time of year!


11 Jessica @ How Sweet December 9, 2010 at 2:10 pm

How cute are these babies?! I love them girl!


12 Maria December 9, 2010 at 2:15 pm

Great cookie recipe!!


13 Diane {} December 9, 2010 at 4:58 pm

I’m on a cranberry kick too :) These sound yummy and look great!


14 Liz December 9, 2010 at 5:49 pm

I love that I can always count on you for a healthy cookie! These look delicious. I love snacking on cranberry sauce plain, too! Such a sweet treat.


15 Daydreamer Desserts December 9, 2010 at 7:46 pm

I always knew cranberry and pumpkin were BFF’s, love them!


16 Heather @ Get Healthy With Heather December 9, 2010 at 9:09 pm

How cool that you added ricotta cheese to them! It adds a nice protein punch too.


17 Sonia@7spice December 9, 2010 at 10:20 pm

Great and perfectly healthy, with 0 sugar cookie recipe! Pics are so good and drool-worthy!


18 Katrina December 10, 2010 at 6:52 am

These look lovely. Great recipe!


19 Angie December 10, 2010 at 7:13 am

What a great cookie idea, looks delicious and healthy.


20 Deborah December 10, 2010 at 8:21 am

I love everything about these cookies! And I have a huge container of ricotta in the fridge that I need to use!


21 Alison @ Ingredients, Inc. December 10, 2010 at 10:57 am

I adore everything about these. Love the touch of ricotta.


22 Angie December 10, 2010 at 11:13 am

Yummy Christmas comfort food. Only you could make a classic even better. Amazing photos! I love that it’s a power bar and a cookie. The kids will never know!


23 the urban baker December 10, 2010 at 11:47 am

i love cranberries and become like a squirrel in the fall…i buy lots of them, freeze them and store them “up for the winter”. these look fantastic. sweet + tart, i really don’t think it gets much better than that!


24 Faith December 10, 2010 at 11:57 am

Power bar meets cookie sounds great to me! I love these Marla, and I bet they would be terrific as a pre-workout snack. They’re adorable too, the way they look almost reminds me of jam thumprints…love it!


25 A Canadian Foodie December 10, 2010 at 5:03 pm

Now those are stunning photographs and gorgeous healthy looking cookies…. wildly gorgeous. What is the program you use to write on your photos. I love your texts!


26 Anna Johnston December 10, 2010 at 9:25 pm

Wow. You’ve really stepped it up a notch with these flavours, pumpkin & cranberry.., yum :)


27 Cookin' Canuck December 11, 2010 at 6:52 am

What a wonderful idea to use ricotta to add moisture and flavor to these healthy cookies. We always have a bag of fresh cranberries in the fridge at this time of year, too. We simply can’t get enough of homemade cranberry sauce.


28 grace December 11, 2010 at 2:51 pm

you definitely post recipes that can only be considered out of the ordinary. they also happen to be fantastic, and this is no exception. ricotta. in cookies. bizarre and awesome. :)


29 Marla December 11, 2010 at 6:28 pm

Grace: Hopefully not too bizarre to deter! I love combining unusual ingredients (as you know.) These actually do make sense once they bake up. Ricotta cheese is so neutral in flavor & the small amount of fat it has adds such great texture.

Dara: I would figure you guys keep a bunch of fresh cranberries in the fridge this time of year. Essential, huh!

Valerie: “Wildly gorgeous” I like that. That statement is a keeper!

Faith: They do look like thumbprint cookies & yes, I do eat them as a pre & post workout snack.

Susan: I love the “squirrel” idea. Must freeze a bunch of berries for future cravings.


30 Lentil Breakdown December 11, 2010 at 7:33 pm

I second Faith’s remark about looking like jam thumbprints. You could add a few chocolate chips to mix it up, too!


31 Marla December 11, 2010 at 8:16 pm

Adair: The chocolate chips would sure be a welcomed addition to these cookies. Butterscotch would be good too…hmmmmm.


32 Angie's Recipes December 11, 2010 at 9:37 pm

A power thumbprint cookies! I like recipes like this…classic with a twist.


33 Lorraine @ Not Quite Nigella December 11, 2010 at 9:41 pm

Ooh power bar meets cookie? So this means that it’s healthier too! I like that 😀


34 Heather December 12, 2010 at 7:21 am

I just saw a beautiful display of fresh cranberries floating in a pool of water at our local health foods store. I wanted to get some so badly but I had no idea what to do with them! Now I’m eager to try your cranberry sauce, and the cookies look amazing as well. I have some dried cranberries in the pantry, so those may be used very soon. :)

I love your healthy take on sweets. I think it’s what I admire most about your efforts (well, that and your incredible photos!).


35 Katie@Cozydelicious December 12, 2010 at 10:26 am

These cookies look amazing. I love a cookie that I won’t feel guilty eating for breakfast!


36 Baking Serendipity December 12, 2010 at 8:01 pm

I love the healthy aspects of this cookie and can only imagine how moist the ricotta makes them. These are definitely a welcome edition to the traditional not-so-good-for you Christmas cookies :)


37 fooddreamer December 12, 2010 at 9:43 pm

I love the look of these, Marla. A great combo of flavours and they look a far sight healthier than your average cookie. I know I could get my kids to eat them and not know they were missing out on anything!


38 SMITH BITES December 13, 2010 at 7:52 am

Marla ~ I love you, I really, really love you because you’re a girl after my own heart when it comes to cooking/baking; it’s wonderful to enjoy the sweets but man, eating empty calories just isn’t good for us – I am so guilty of not staying on the straight and narrow road! And for someone who definitely needs to lose some pounds, these are just delightful – sweet, yet oatmeal and cranberries have some health benefits – just terrific!!!


39 Marla December 13, 2010 at 8:50 am

Smith Bites: I am so happy you can appreciate my healthier cookies. They really are a joy to munch & we might as well feel no guilt for a change, right??

Liz: Thanks, perhaps you (or I) need to write another cookbook & include these cookies.


40 Liz - Meal Makeover Mom December 13, 2010 at 8:46 am

Not only are your photos beautiful and playful, the recipe looks delicious. I love anything with pumpkin!! I know how much sugar and butter goes into most cookies, so I appreciate your healthy goodies.


41 Trish December 14, 2010 at 9:16 am

I am an oatmeal cookie fanatic. I love how there’s pumpkin and ricotta in these, not to mention cranberries. Whenever I make oatmeal cookies my hubby always wants me to add raisins but sometimes I want a change – cranberries is a great idea. Great flavors. They can only be delicious!


42 Marla December 14, 2010 at 1:02 pm

Trish: The cranberries are a nice change from the raisins – both together in one cookie would be very tasty too. You can make 1/2 with cranberries for you & 1/2 with raisins for the hubs. That way everyone is simply satisfied :)


43 Cara December 14, 2010 at 6:30 pm

ooh I bet these cookies have a wonderful texture and a little tang from the ricotta – my mouth is watering!


44 Ingrid December 15, 2010 at 3:12 pm

These look fabulous. Never tried cranberry in oatmeal cookies!


45 Robyn | Add a Pinch December 16, 2010 at 5:10 am

Oh my, these look gorgeous! And so healthy!!!


46 TidyMom December 17, 2010 at 5:03 am

YUM!!!! Pumpkin and Cranberry cookies! I LOVE it!!……I love the idea of adding chocolate chips too!!!


47 Carolyn Jung December 28, 2010 at 5:57 pm

I still have a bag of cranberries in my freezer. I was thinking of making cranberry coffee cake, but since I’ve made that before, I am itching to try them in these cookies instead. They look so festive for the holidays, too.


48 susan October 22, 2011 at 4:14 pm

Just made these and they turned out too mushy…what did I do wrong??? no matter how long I cooked them they tasted raw and mushy inside?? any ideas??


49 susan October 22, 2011 at 4:17 pm

forgot to add..I used some brown sugar 1/2c instead of stevia should I have decreased the ricotta or something??


50 angie February 4, 2012 at 4:39 pm

Oh wow :) these look great! found you on pinterest and pinned to my board. yum!!


51 Margot June 26, 2012 at 6:48 pm

Don’t take this wrong; but I am about to have an O_____ reading these pumpkin recipes!!! YUM!! I turned 50 last Wednesday and just looked at my husband and said, “I am buying some Popsicle molds!!!” However, to then read a recipe calling for ricotta, cranberry AND pumpkin…..I am spellbound!!! I just found this site this evening and I am ecstatic! Thank you!


52 Marla June 26, 2012 at 7:59 pm

Hi Margot! You are hilarious! I am glad that you found my blog too. I am a bit obsessed with pumpkin as well. I have sooooo many good recipes with that ingredient on the way in the Fall & Winter months. Stay tuned!


53 Allana August 25, 2013 at 12:00 pm

How do I make them gluten free?


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