1 cup sugar
1 cup canned pumpkin
1 teaspoon vanilla
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/2 cups sweetened dried cranberries
3/4 cup chopped walnuts
1 tablespoon freshly grated orange zest
1 1/2 cups powdered sugar
1 to 2 tablespoons orange juice
Heat oven to 350°F. Line cookie sheets with parchment paper or lightly grease; set aside.
Combine sugar and butter in large bowl; beat at medium speed until creamy. Add pumpkin, egg and vanilla; continue beating until well mixed. Combine flour, baking powder, baking soda, cinnamon and salt in medium bowl. Reduce speed to low; add flour mixture to sugar mixture. Beat until well mixed. Stir in cranberries, walnuts and orange zest.
Drop dough by teaspoonfuls onto prepared cookie sheets. Bake for 11 to 13 minutes or until golden brown around edges. Cool 1 minute on cookie sheet; remove to wire cooling rack. Cool completely.
Combine powdered sugar and enough orange juice in medium bowl for desired drizzling consistency. Drizzle glaze over cookies.
For cranberry lovers, substitute 1 cup fresh cranberries, cut in half, for the sweetened dried cranberries.
Leftover canned pumpkin can be used to flavor ice cream. To each cup of vanilla ice cream, add 1/3 cup canned pumpkin, 1/4 teaspoon ground cinnamon, a pinch of ginger and a pinch of cloves; stir to combine. Place in freezer container with tight fitting lid; store in freezer.