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Recipe Courtesy of Chef Dana Calicchio
Preheat Oven to 350 degrees
Makes approx. 30 cookies
These cookies are just what you are craving. Lots of Pumpkin flavor that is lifted by dried cranberries and a sweet cream cheese glaze. It is a great treat that is perfect with a nice cup of tea or coffee.



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 egg

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.


  • 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.