Step 1

In a bowl, weigh or measure the white and light brown sugars, and set aside. In another bowl, weigh or measure the flour, salt, baking powder, and allspice (run a whisk through to blend), and set this bowl aside. In a stand or hand-held mixer, cream the sugars, butter, and cream cheese, until all three are blended, about 3 on medium speed.

Step 2

Mix in the egg yolk, vanilla extract, and pumpkin puree until blended. Turn the mixer down and slowly add the flour mixture. After the flour is incorporated (try not to over-mix), I scrape down the sides, add the cranberries and walnuts, and blend for 30 seconds. Cover the bowl lightly with plastic wrap and refrigerate for 30 minutes.

Step 3

I use a medium cookie scooper and place 12 scoops onto a parchment-lined cookie pan. Then, using a strip of parchment paper, I put it between the cookie mound and the bottom of a flat-bottomed drinking glass to flatten the cookie mound. Next, I press down on glass until the mounds are about one inch thick. A flat top makes it easier to put the icing on after they cool. Bake at 350°F (175°C or 180°C) for 12-14 minutes, then move the cookies to a cooling rack to finish cooling before starting the icing.

Step 4

Add the cream cheese, vanilla extract, and butter to a mixer bowl and blend. Turn the mixer to low and slowly add the powdered sugar blend until there are no more lumps. Spread a nice amount on top of each cookie. I added 1 dried cranberry to the top to make them pretty.