Pumpkin Cranberry Cookies with Cream Cheese Icing bring together two flavors I love baking with in the Fall. Pumpkin adds moisture to the cookies, while dried cranberries add a little tartness that balances the sweet cream cheese icing. Chopped walnuts add a bit of crunch.
Pumpkin is one of my favorite flavors to bake with this time of year. If you enjoy it too, my Pumpkin Pie Spritz Cookies is another Fall cookie to try.
For this recipe, I chose dried cranberries because they hold up well in the cookie dough and don't bleed their red color throughout the cookies. If you have some left in the bag, my Apple Cranberry Walnut Swirl Cookies is another way to put them to good use. And if you've ever wondered how cranberries are harvested, Cranberries.com has a great explanation
A Quick Look: Pumpkin Cranberry Cookies with Cream Cheese Icing
Recipe Name: Pumpkin Cranberry Cookies with Cream Cheese Icing
Ready In: About an hour (including chill time)
Yield: 28 cookies
Texture: Sturdy with chewy cranberries, crunchy walnuts, and smooth cream cheese icing
Flavor Profile: Pumpkin, tart cranberry, warm allspice, and sweet cream cheese icing
Difficulty: Easy
Why You'll Love These Cookies
- 🎃 Pumpkin in every bite: Pumpkin puree and cream cheese give these cookies a soft texture.
- 🍒 Sweet and tart: Dried cranberries add a tart bite that balances the sweet cream cheese icing.
- 🌰 A little crunch: Chopped walnuts add texture to every bite.
- 🍂 Fall flavors: Pumpkin, cranberry, walnuts, and allspice come together in one cookie.
Ingredients
- Dried cranberries: I use dried cranberries because they hold up well in the cookie dough and add a tart bite without bleeding their red color throughout the cookies.
- 100% pure pumpkin puree: Be sure to use pure pumpkin puree, not pumpkin pie filling. I use Libby's 100% Pure Pumpkin because I like the flavor and consistency in my cookies.
- Allspice: This adds a warm spice flavor that works well with the pumpkin and cranberries without using a full pumpkin spice blend.
See the recipe card for full information on ingredients and quantities.
How to Make Pumpkin Cranberry Cookies with Cream Cheese Icing
Prep
I always read through the recipe first, then weigh or measure all my ingredients and place them around my KitchenAid mixer. This helps make sure I don't miss anything once I start mixing the cookie dough.
Step 1: In a bowl, weigh or measure the light brown sugar and white sugar, then set it aside.
Step 2: In another bowl, weigh or measure the flour, salt, baking powder, and allspice. Run a whisk through the dry ingredients to blend.
Mix the Dough
Step 3: Add the cubed butter and cream cheese to the mixer bowl.
Step 4: Mix on medium speed for 1 to 2 minutes, until the butter and cream cheese are blended.
Step 5: Add the sugars and mix on medium speed for 3 minutes. You want the mixture to look light and fluffy.
Step 6: Add the egg yolk, vanilla extract, and pumpkin puree. Mix until everything is incorporated.
Step 7: Scrape down the bowl and turn the mixer to low speed. Gradually add the flour mixture about a third at a time until it is mixed into the wet ingredients. Try not to overmix the cookie dough. I scrape down the sides and across the bottom of the bowl to make sure all the flour is mixed in.
Step 8: Add the dried cranberries and chopped walnuts and mix for about 5 seconds. Then I take a spatula and check the dough to make sure they are evenly mixed throughout.
Chill
Step 9: Cover the cookie dough loosely and refrigerate for 30 minutes. This gives the dough time to firm up before scooping.
Scoop, Flatten and Bake
Step 10: Preheat the oven to 350°F (175°C or 180°C) and line a cookie sheet pan with parchment paper. I use a medium cookie scoop to place twelve scoops of cookie dough onto the prepared pan.
Step 11: Since I will be adding cream cheese icing to the tops, I like to flatten the cookie dough slightly before baking. I keep a wet paper towel nearby, dampen my fingers, and gently press down on the top of each scoop. The dough is a little tacky, so wet your fingers again as needed.
Step 12: Bake at 350°F (175°C or 180°C) for 12 to 14 minutes. Once out of the oven, move the cookies to a cooling rack and let them cool completely before adding the cream cheese icing.
Cream Cheese Icing
What can you say about cream cheese icing? I love it, and every time I lick the spoon, I remember why it is one of my favorite icings.
Step 13: Add the cream cheese, vanilla extract, and butter to the mixer bowl and blend. Turn the mixer to low speed and gradually add the powdered sugar. Once it is incorporated, turn the mixer to medium speed and mix for 3 minutes.
Step 14: I use a regular butter knife to spread a generous amount of cream cheese icing on top of each cookie. Then I finish them with a single dried cranberry on top.
The cranberry red is a nice contrast of color against the white cream cheese icing.
Storage & Freezing
🫙🍪 Storage
I store these cookies in a single layer in a container with a lid so the cream cheese icing stays looking like I just put it on the cookies. If the cookies get too soft, I just lay the lid across the top instead of sealing the container so a little air can circulate around them.
❄️ Freezing
If you would like to freeze the cookie dough, scoop it into balls first. Freeze the dough balls until firm, then transfer them to a freezer-safe container for up to 2 months. Thaw the dough overnight in the refrigerator before flattening and baking.
If you would rather freeze the baked cookies, freeze them without the cream cheese icing for up to 2 months. Thaw the cookies before adding the icing. Because of the moisture from the pumpkin, they may be slightly softer after thawing.
A note about freezing: I don't typically freeze my cookies or cookie dough, so the freezing information provided here has not been personally tested in my kitchen.
Looking for substitutions or freezing tips? Choose an option below for additional guidance.
This recipe was developed using dried cranberries. Fresh cranberries contain more moisture and are much more tart, so they could change the texture and flavor of the cookies.
No. Use 100% pure pumpkin puree for these cookies. Pumpkin pie filling already contains added sugar and spices, which would change the flavor and sweetness of the cookie dough.
I flatten the cookie dough slightly before baking so the cookies have a flatter top. This makes it easier to spread the cream cheese icing over the cookies once they have cooled.
Other Cranberry Cookies
If you tried this Pumpkin Cranberry Cookies with Cream Cheese Icing recipe or any other recipe on my blog, please leave a ⭐ star rating and share your thoughts in the comments. Thanks!
Recipe
Pumpkin Cranberry Cookies with Cream Cheese Icing
Ingredients
COOKIE DOUGH
- ½ cup (100 g) Sugar white
- ½ cup (110 g) Light brown sugar
- ½ cup (113.5 g) Butter unsalted room temperature
- 4 oz (113.4 g) Cream Cheese room temperature
- 2 teaspoon Vanilla Extract
- 1 Egg yolk
- ½ cup (122.5 g) Pumpkin puree
- 2 ⅔ cups (333.33 g) All-purpose flour
- ½ teaspoon Kosher Salt
- ½ teaspoon Baking powder
- ½ teaspoon Allspice
- ¾ cup (90.91 g) Dried cranberries
- ¾ cup (87.75 g) Chopped walnuts
ICING
- 4 oz (113.4 g) Cream Cheese room temperature
- ¼ cup (56.75 g) Butter unsalted room temperature
- 2 cups (240 g) Powdered sugar
- ½ teaspoon Vanilla Extract
Instructions
COOKIE DOUGH
- In a bowl, weigh or measure the white sugar and light brown sugar, then set aside.
- In another bowl, weigh or measure the flour, salt, baking powder, and allspice. Run a whisk through the dry ingredients to blend, then set aside.
- Add the cubed butter and cream cheese to the mixer bowl. Mix on medium speed for 1 to 2 minutes, until blended. Add the sugars and mix on medium speed for 3 minutes, until light and fluffy.
- Add the egg yolk, vanilla extract, and pumpkin puree. Mix until everything is incorporated.
- Turn the mixer to low speed and gradually add the flour mixture about a third at a time. Try not to overmix the dough. Scrape down the sides and across the bottom of the bowl to make sure all the flour is mixed in.
- Add the dried cranberries and chopped walnuts and mix for about 5 seconds. I use a spatula to check that they are evenly mixed throughout the dough. Cover the bowl loosely and refrigerate for 30 minutes.
- Preheat the oven to 350°F (175°C or 180°C) and line a cookie sheet pan with parchment paper. Using a medium cookie scoop, place 12 scoops of cookie dough onto the prepared pan.
- I keep a wet paper towel nearby and dampen my fingers before gently pressing down on the top of each scoop. The dough is a little tacky, so wet your fingers again as needed. Flattening the dough slightly gives the cookies a flatter top for the cream cheese icing.
- Bake at 350°F (175°C or 180°C) for 12 to 14 minutes. Move the baked cookies to a cooling rack and let them cool completely before adding the cream cheese icing.
ICING
- Add the cream cheese, vanilla extract, and butter to the mixer bowl and blend. Turn the mixer to low speed and gradually add the powdered sugar. Once it is incorporated, turn the mixer to medium speed and mix for 3 minutes.
- I use a regular butter knife to spread a generous amount of cream cheese icing on top of each cooled cookie. Finish each one with a single dried cranberry on top.
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NUTRITION DISCLAIMER
I am not a certified Dietitian or Nutritionist. The nutrition amounts given below are provided through a program and are only a guideline.
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