Iced Pumpkin Cookies

Iced Pumpkin Cookies
Servings: 48 Prep 40 mins Bake 350°F 10 mins per batch

Ingredients

  • 1/2 cup salted butter, softened
  • 1 cup granulated sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1 cup canned pumpkin
  • 2 1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup fresh cranberries, coarsely chopped
  • 1/2 cup chopped walnuts
  • 1 tablespoon finely shredded orange peel
Cream Cheese Frosting:
  • 1/2 8 ounce package reduced-fat cream cheese, softened
  • 1 cup powdered sugar
  • 2 tablespoons salted butter, softened
  • 1 teaspoon vanilla

Make It

1. Preheat oven to 350 degrees F. Line cookie sheets with parchment paper; set aside. In a large bowl beat 1/2 cup butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar and beat until fluffy. Beat in egg, 1 teaspoon vanilla, and pumpkin until combined.

2. In a medium bowl stir together the flour, baking powder, baking soda, cinnamon, and salt. Add to pumpkin mixture and beat until combined. Gently fold in the cranberries, walnuts and orange peel.

3. Drop dough by rounded teaspoons 2 inches apart onto prepared cookie sheets. Bake about 10 minutes or until edges start to brown. Remove and cool on wire racks.

4. For frosting, in a small mixing bowl beat cream cheese with an electric mixer until smooth. Beat in powdered sugar, butter, and vanilla until combined and smooth. Spread frosting over cookies.

Nutrition Facts

Servings Per Recipe: 48; Amount Per Serving: cal. (kcal): 88, Fat, total (g): 4, chol. (mg): 12, sat. fat (g): 2, carb. (g): 12, Monounsaturated fat (g): 1, Polyunsaturated fat (g): 1, fiber (g): 1, sugar (g): 7, pro. (g): 1, vit. A (IU): 875, vit. C (mg): 1, Thiamin (mg): , Riboflavin (mg): , Niacin (mg): , Pyridoxine (Vit. B6) (mg): , Folate (µg): 12, sodium (mg): 97, Potassium (mg): 31, calcium (mg): 20, iron (mg): , Percent Daily Values are based on a 2,000 calorie diet.