Pumpkin Jumbles

• Pumpkin Jumbles
• 1/2 cup butter, softened
• 1/2 cup1 white sugar
• 1/2 cup brown sugar
• 1 teaspoon maple extract
• 1 egg
• 1 cup solid pack pumpkin puree
• 2 1/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup cranberries
• 1 teaspoon ground cinnamon
• 1/2 cup raising
• 1/2 cup chopped walnuts

1. Preheat oven to 375 degrees F. Spray cookie sheets with cooking oil spray or grease sheets.
2. In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in extract, eggs and pumpkin. Sift together the flour, baking powder, baking soda, salt and cinnamon; stir into mixture until well blended. Cut the cranberries in half and stir into mixture along with the raisins and walnuts. Drop by teaspoonfuls onto cookie sheets.
3. Bake for 10 to 12 minutes.
4. Can be frosted with Cream Cheese frosting for extra Zowie!
5. Cream Cheese Frosting
6. 2 (8 ounce) packages cream cheese, softened
7. 1/2 cup butter, softened
8. 2 cups sifted confectioners' sugar
9. 1 teaspoon maple or vanilla extract
10. In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator after use.

jumbles, butter, white sugar, brown sugar, maple, egg, solid pack pumpkin puree, flour, baking powder, baking soda, salt, cranberries, ground cinnamon, raising, walnuts

Taken from www.epicurious.com/recipes/member/views/pumpkin-jumbles-1213335 (may not work)