- 1/2 cup (99 g) Sugar white
- 1/2 cup (106 g) Light brown sugar
- 1/2 cup (1 stick room temperature)) Butter unsalted
- 4 oz Cream Cheese
- 2 tsp Vanilla Extract
- 1 Egg yolk
- 1/2 cup Pumpkin puree
- 2-2/3 cups (330 g) All purpose flour
- 1/2 tsp Kosher Salt
- 1/2 tsp Baking powder
- 1/2 tsp All spice
- 1 cup Dried cranberries
- 1 cup Chopped walnuts
- 4 oz Cream Cheese
- 1/4 cup (1/2 stick room temperature)) Butter unsalted
- 2 cups (227 g) Powdered sugar
- 1/2 tsp Vanilla Extract
Two things that say fall and late fall are pumpkins and cranberries so why not put them together into a cookie? Of course, my pumpkin is not a fresh pumpkin but the puree out of a can but it is good puree (smile). In the case of this week’s cookie, I opted for dried cranberries which hold up well. They don’t bleed the red color into the whole cookie.
Found a great site all about the start to finish of growing a pumpkin at Almanac.com! Plus if you ever wanted to know how they get those little red cranberries out of the water wonder no longer. Check out Cranberries.com for all the info.
What can you say about cream cheese icing except I am in love every time I eat it. It is one of my favorite flavors for icings. Because this is the last couple of weeks before Christmas I am making this section short and sweet. I have presents to wrap, grocery list to make, and thinking about my last cookie next week before Christmas.
My great husband gave me my present early this year, a new Kitchenaid Mixer Artisan. I gave my granddaughter my 4.5 qt for her new home that she and her fiancee just purchased. So My tools will show the new mixer instead of my white 4.5 qt.
Tools I Use:
Other Cookies to Try:
|Hazelnut Pumpkin Orange Cookies||Cranberry Hazelnut Holiday Cookies|
In a bowl, weigh or measure the white and light brown sugars, set aside. In another bowl, weigh or measure the flour, salt, baking powder, and allspice (run a whisk through) set this bowl aside. In a stand or hand-held mixer, add the sugars, butter, cream cheese, and cream until all three are blended, about 3 or 4 minutes on medium speed.
Mix in the egg yolk, vanilla extract, and pumpkin puree till blended. Turn the mixer down and slowly add the flour mixture. After the flour is incorporated, I scrape down the sides and turn the mixer on for another 10 to 20 seconds. Cover the bowl lightly with plastic wrap and refrigerate for 30 minutes.
I use a small scoop, but you can certainly use a medium; you do not get as many cookies per batch. Place 12 scoops onto a parchment-lined cookie pan, and I use my fingers to flatten down the tops, so it is easier for you to put the icing on after they cool. Bake at 350° for 10 - 12 minutes and move to a cooling rack before frosting the cookie tops. I made 4-1/2 dozen using the small scoop.