Pumpkin Cranberry Cookies and Cream Cheese Icing
Pumpkin and cranberry aren't always put together, but I really think it should be done! The cream cheese icing is the perfect ending to these cookies.
Servings: 28 cookies
Calories: 213kcal
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 (2 teaspoon) Vanilla Extract
- 1 (1) Egg yolk
- ½ cup (122.5 g) Pumpkin puree
- 2 ⅔ cups (333.33 g) All-purpose flour
- ½ teaspoon (0.5 teaspoon) Kosher Salt
- ½ teaspoon (0.5 teaspoon) Baking powder
- ½ teaspoon (0.5 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 (0.5 teaspoon) Vanilla Extract
Instructions
COOKIE DOUGH
- In a bowl, weigh or measure the white and light brown sugars, and set aside. In another bowl, weigh or measure the flour, salt, baking powder, and allspice (run a whisk through to blend), and set this bowl aside. In a stand or hand-held mixer, cream the sugars, butter, and cream cheese, until all three are blended, about 3 on medium speed.
- Mix in the egg yolk, vanilla extract, and pumpkin puree until blended. Turn the mixer down and slowly add the flour mixture. After the flour is incorporated (try not to over-mix), I scrape down the sides, add the cranberries and walnuts, and blend for 30 seconds. Cover the bowl lightly with plastic wrap and refrigerate for 30 minutes.
- I use a medium cookie scooper and place 12 scoops onto a parchment-lined cookie pan. Then, using a strip of parchment paper, I put it between the cookie mound and the bottom of a flat-bottomed drinking glass to flatten the cookie mound. Next, I press down on glass until the mounds are about one inch thick. A flat top makes it easier to put the icing on after they cool. Bake at 350°F (175°C or 180°C) for 12-14 minutes, then move the cookies to a cooling rack to finish cooling before starting the icing.
ICING
- Add the cream cheese, vanilla extract, and butter to a mixer bowl and blend. Turn the mixer to low and slowly add the powdered sugar blend until there are no more lumps. Spread a nice amount on top of each cookie. I added 1 dried cranberry to the top to make them pretty.
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