PUMPKIN CRANBERRY ICED COOKIES
2 ¼ CUPS Bread Flour
1 tsp baking powder
2 tsp cinnamon
1 tsp ginger
1 tsp grated nutmeg
1/8 tsp ground cloves
½ tsp salt
¾ cup pumpkin puree
1 TBS vanilla extract
1 ½ sticks room temperature unsalted butter
¾ cup light brown sugar
¾ cup cane sugar
1 cup dried cranberries
2/3 cup chopped walnuts or pecans
- Line your cookie sheets with a silicone Silpat baking sheet or parchment paper or grease your pan.
- In a bowl, sift together flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, salt. Set aside.
- If you are using a stand mixer, fit it with a flat beater and beat the softened butter until smooth.
- If you are using a hand mixer, place softened butter in a large bowl and beat til smooth
- Add the brown and white sugar and beat well until fluffy and mixed well.
- Add the pumpkin, egg and vanilla and beat till well incorporated, scraping the sides of the bowl if you need to.
- Add ½ the flour mixture and mix and then add the remaining half.
- Add the dried cranberries and nuts if you use them in the recipe and mix on low.
- Using an ice cream scoop or Tablespoon, scoop the dough and roll into a ball.
- Place on prepared cookie sheet spacing 2 inches apart.
- Place in preheated oven at 350 degrees and bake for 6 to 12 minutes depending on size of cookie and actual temperature of your oven. I check half way thru to ensure the cookies are not going to burn if using an oven other than my own.
EVERY OVEN IS DIFFERENT JUST LIKE PEOPLE!
- Remove to a wire rack to cool completely before icing cookies and roll and bake the rest of the cookies.
Cream Cheese glaze:
4 oz cream cheese, softened at room temperature
4 TBS unsalted butter, room temperature
1 cup 10X sugar
1 tsp vanilla
Approximately 3 TBS heavy Cream or more
- Place a flat beater on your stand mixer or if using a hand mixer, use the beaters.
- Beat the Cream cheese, and butter till smooth and no lumps, ( the flat beater is best for no lumps)
- Add the sugar and vanilla and beat well
- Add the Heavy cream and beat til smooth, adding more cream if needed to make it pourable.
- Ice COOLED cookies and let dry for at least an hour to serve and eat…if you can wait.