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Here I go again, more pumpkin, it’s just so good and so fall, I can’t resist!

These cookies are simple to make and the pumpkin, cranberry, hazelnut, and cinnamon cream cheese frosting is a wonderful flavor combination.  The cookies have a soft cake like texture, not too sweet and really good unfrosted, but even better covered in Cinnamon Cream Cheese Frosting from my friend Annalise’s blog Sweetannas.com.  This frosting is the perfect way to take these cookies from good to Wow!

I used half butter and half coconut oil in these cookies, but they are great with all butter if that is what you prefer.  I also added toasted hazelnuts to the cookies, but pecans are a wonderful addition too!  Toasting the nuts before baking with them really brings out the flavor and only takes a few extra minutes.  To toast the nuts place them in a single layer in a dry skillet.  Roast them over medium high heat, shaking the pan often, until fragrant and light brown on a few sides.  Remove from heat, chop and use as desired.

Another plus for these cookies, unfrosted they freeze great!  I just love having a dessert in the freezer, ready and waiting to be pulled out at just the right time (or when I’m having a craving that needs to be satisfied!)

  • 2 cups flour (all purpose or whole wheat)
  • 1 1/2 tsp. baking powder
  • 2 tsp. pumpkin pie spice
  • 1/4 tsp. baking soda
  • 1/2 cup butter, softened
  • 1/2 cup coconut oil
  • 1 cup sugar
  • 1 egg
  • 1 tsp. vanilla
  • 1 cup pumpkin purée
  • 1/2 cup toasted hazelnuts, chopped
  • 1/2 cup dried cranberries, chopped

  • Cinnamon Cream Cheese Frosting

  • 4 oz. cream cheese, softened
  • 4 Tbs. butter, softened
  • 1 cup powdered sugar
  • 1/2 Tbs. cinnamon
  • 1 tsp. vanilla

Cranberry Pumpkin Cookies

Preheat the oven to 375 degrees and prepare a cookie sheet with parchment paper, a silicon baking mat, or by greasing it.

Mix the flour, baking powder, pumpkin pie spice, and baking soda together in a small bowl.

In a large bowl or bowl of your stand mixer cream together the butter, coconut oil, and sugar until fluffy, 1-3 minutes.  Beat in the egg, vanilla, and pumpkin purée.  Mix in the flour until just combined and fold in the nuts and cranberries.

Place dough on the cookie sheet in about 2 tablespoon sized balls.  Bake until just beginning to turn light brown on the edges, 10-12 minutes.  Remove from oven to a cooling rack.

For the Cinnamon Cream Cheese Frosting: When the cookies are completely cooled beat together the cream cheese and butter using an electric mixer.  When it is light and fluffy mix in the powdered sugar, cinnamon, and vanilla.  Once combined spread on the cookies. Store in an airtight container with wax paper between layers to help prevent sticking.