Ingredients:
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 Tablespoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon fresh nutmeg, grated
1/8 teaspoon ground cloves
1/2 teaspoon salt
3/4 cup pumpkin puree, fresh or canned
1 large egg
1/2 teaspoon vanilla
3/4 cup unsalted butter, softened
3/4 cup dark brown sugar, packed
3/4 cup granulated sugar
2/3 cup pecans, toasted and finely chopped
1 cup dried cranberries
2 ounces cream cheese, softened
1 Tablespoon unsalted butter, softened
1 cup powdered sugar, sifted
1/2 teaspoon vanilla
1 Tablespoon milk
Directions:
1 teaspoon baking soda
1/2 teaspoon baking powder
1 Tablespoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon fresh nutmeg, grated
1/8 teaspoon ground cloves
1/2 teaspoon salt
3/4 cup pumpkin puree, fresh or canned
1 large egg
1/2 teaspoon vanilla
3/4 cup unsalted butter, softened
3/4 cup dark brown sugar, packed
3/4 cup granulated sugar
2/3 cup pecans, toasted and finely chopped
1 cup dried cranberries
2 ounces cream cheese, softened
1 Tablespoon unsalted butter, softened
1 cup powdered sugar, sifted
1/2 teaspoon vanilla
1 Tablespoon milk
Directions:
Preheat oven to 350 degree F. Line large baking sheet with parchment paper or a baking mat. In a medium bowl, combine flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves and salt. Whisk to blend, set aside. In a small bowl combine puree, egg and vanilla. Whisk to blend, set aside. Using an electric mixer on medium speed, beat the butter until smooth, about 1-2 minutes. Add brown sugar and granulated sugar then beat until light and fluffy, about 1-2 minutes. Add pumpkin mixture in several additions. Gradually add flour mixture, scraping down the bowl between additions. Using a rubber spatula fold in the nuts and cranberries.
Drop dough, by rounded tablespoons, about 2 inches apart, on the prepared baking sheet. Bake until set and golden brown, about 12-14 minutes. Remove from oven, cool on baking sheet for 10 minutes and transfer to wire racks to cool completely.
In a small bowl beat the cream cheese and 1 tablespoon butter until smooth and well combined. Add the powdered sugar and beat until incorporated. Add vanilla and milk. Drizzle the cooled cookies with the glaze - I do this by putting the icing in a ziploc bag and cutting a small tip in the corner. Before serving, let stand at room temperature until the glaze sets.
Drop dough, by rounded tablespoons, about 2 inches apart, on the prepared baking sheet. Bake until set and golden brown, about 12-14 minutes. Remove from oven, cool on baking sheet for 10 minutes and transfer to wire racks to cool completely.
In a small bowl beat the cream cheese and 1 tablespoon butter until smooth and well combined. Add the powdered sugar and beat until incorporated. Add vanilla and milk. Drizzle the cooled cookies with the glaze - I do this by putting the icing in a ziploc bag and cutting a small tip in the corner. Before serving, let stand at room temperature until the glaze sets.
Number of Servings: 30-36
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