INGREDIENTS:

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

 

DIRECTIONS:

• 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.

DOWNLOAD AND PRINT RECIPE HERE