1 cup sugar
1 cup mashed cooked 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 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 bowl. Add flour mixture to sugar mixture; beat at low speed until well mixed. Stir in cranberries, walnuts and orange zest.
Drop dough by teaspoonfuls onto prepared cookie sheets. Bake 11-13 minutes or until golden brown around edges. Cool 1 minute on cookie sheet; remove to cooling rack. Cool completely.
Combine powdered sugar and enough orange juice in bowl for desired drizzling consistency. Drizzle glaze over cookies.
*Substitute 1 cup canned pumpkin.
- 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.