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Pumpkin Cranberry Cookies and Cream Cheese Icing on a white plate with a sprig of mistletoe.

Pumpkin Cranberry Cookies and Cream Cheese Icing

Barbara Hall
Pumpkin and cranberry aren't always put together, but I guarantee it should be done! The cream cheese icing is the perfect ending to these cookies.
5 from 2 votes
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Prep Time 20 mins
Total Bake Time 10 mins
Chill 30 mins
Total Time 1 hr
Course Cookies, Nuts
Cuisine American
Servings 48 cookies
Calories 111 kcal

Ingredients
 

COOKIE DOUGH

  • ½ cup Sugar white 99 g
  • ½ cup Light brown sugar 106 g
  • ½ cup Butter unsalted 1 stick room temperature
  • 4 oz Cream Cheese
  • 2 teaspoon Vanilla Extract
  • 1 Egg yolk
  • ½ cup Pumpkin puree
  • 2-⅔ cups All-purpose flour 330 g
  • ½ teaspoon Kosher Salt
  • ½ teaspoon Baking powder
  • ½ teaspoon Allspice
  • 1 cup Dried cranberries
  • 1 cup Chopped walnuts

FROSTING

  • 4 oz Cream Cheese
  • ¼ cup Butter unsalted ½ stick room temperature
  • 2 cups Powdered sugar 227 g
  • ½ teaspoon Vanilla Extract

Instructions
 

COOKIE DOUGH

  • 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 4-½ dozen using the small scoop.

FROSTING

  • Add the cream cheese, vanilla extract, butter, and cream together. 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.

Nutrition

Calories: 111kcalCarbohydrates: 14gProtein: 1gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 17mgSodium: 45mgPotassium: 30mgFiber: 1gSugar: 11gVitamin A: 555IUVitamin C: 1mgCalcium: 14mgIron: 1mg
Keyword cream cheese cookies, cream cheese icing, pumpkin cranberry cookies
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