Pumpkin Cranberry Cookies are sensational. These drool-worthy cookies are filled with spices and iced with a lovely cinnamon buttercream frosting. They're perfect for holiday baking and Christmas Cookie Exchanges.
1/2 to 2/3cupheavy whipping creamjust as much as needed to make a thick consistency.
Instructions
COOKIES:
Preheat oven to 350°.
Lightly grease baking sheets.
Combine oil, brown sugar, pumpkin, eggs, salt, baking powder, baking soda, teaspoon vanilla, cinnamon, ginger, cloves, and pumpkin pie spice in a large mixing bowl.
Mix well with an electric mixer until creamy.
Add the flour and cranberries.
Stir with a wooden spoon until ingredients are thoroughly combined.
With a one-quarter cup cookie scoop, drop cookie dough onto prepared baking sheets.
Bake at 350° for 15-20 minutes or until done.
Rotate cookie sheets on racks every six minutes while baking.
Allow cookies to cool before topping with icing.
CINNAMON BUTTERCREAM FROSTING:
Mix ingredients with an electric mixer or whisk until well combined.
Spread over cooled cookies.
Notes
NOTE: Milk is not recommended for this recipe as it changes the consistency and becomes too soft.
NOTE: Refrigerate the cookies to prevent the icing from getting too soft.