Pumpkin Cranberry Cookies

• 1-1/2 cup Flour
• 1 teaspoon Baking Powder
• 1/2 teaspoons Salt
• 1 teaspoon Cinnamon
• 1/2 teaspoons Fresh Ground Nutmeg
• 1/4 teaspoons Ginger
• 3 Tablespoons Butter, Softened
• 3/4 cups Sugar
• 1 cup Brown Sugar
• 1 whole Egg
• 1 teaspoon Vanilla
• 1/2 cups Pumpkin Puree
• 3/4 cups Dried Cranberries
• FOR THE GLAZE:
• 1 cup Powdered Sugar
• 2 Tablespoons Orange Juice

1. Preheat oven to 350u0b0F.
2. In a large bowl, combine the flour, baking powder, salt, cinnamon, nutmeg, and ginger. Whisk until combined.
3. In the bowl of a stand mixer, cream the butter and both types of sugar on high speed until well combined. Add the egg, vanilla and pumpkin puree mix until well combined. Turn the mixer on low and add the flour until just incorporated. Stir in the cranberries.
4. On a baking sheet sprayed with butter flavored cooking spray, drop about 2 tablespoons of the batter at a time, evenly spaced. Bake for 15-18 minutes or until the edges start to turn golden brown and the cookies are cooked through.
5. Allow to cool.
6. To make the glaze, add the powdered sugar and orange juice to a bowl and mix well with a fork until combined. Spoon onto the top of the cooled cookies.

flour, baking powder, salt, cinnamon, fresh ground nutmeg, ubc, butter, sugar, brown sugar, egg, vanilla, pumpkin puree, cranberries, powdered sugar, orange juice

Taken from tastykitchen.com/recipes/desserts/pumpkin-cranberry-cookies/ (may not work)