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Pumpkin Cranberry cookies with Cream Cheese Icing closeup on a cutting board.
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Pumpkin Cranberry Cookies with Cream Cheese Icing

Pumpkin and cranberry make a great Fall combination in these cookies. The dried cranberries add a little tartness, while the walnuts add crunch, and the cream cheese icing gives them a sweet finish.
Prep Time20 minutes
Total Bake Time10 minutes
Chill30 minutes
Total Time1 hour
Course: Cookies, Nuts
Cuisine: American
Difficulty: Medium
Servings: 28 cookies
Calories: 213kcal
Author: Barbara Hall

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.

Nutrition

Calories: 213kcal | Carbohydrates: 29g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 28mg | Sodium: 78mg | Potassium: 56mg | Fiber: 1g | Sugar: 19g | Vitamin A: 952IU | Vitamin C: 0.2mg | Calcium: 24mg | Iron: 1mg