ingredients
1/2   cup   salted butter, softened
1    cup   granulated sugar
1      egg
1    teaspoon   vanilla
1    cup   canned pumpkin
2 1/4   cups   all-purpose flour
2    teaspoons   baking powder
1    teaspoon   baking soda
1    teaspoon   ground cinnamon
1/2   teaspoon   salt
1    cup   fresh cranberries, coarsely chopped
1/2   cup   chopped walnuts
1    tablespoon   finely shredded orange peel
Cream Cheese Frosting:
1/2   8 ounce package  reduced-fat cream cheese, softened
1    cup   powdered sugar
2    tablespoons   salted butter, softened
1    teaspoon   vanilla
directions
Preheat oven to 350 degrees F. Line cookie sheets with parchment paper; set aside. In a large bowl beat 1/2 cup butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar and beat until fluffy. Beat in egg, 1 teaspoon vanilla, and pumpkin until combined.
In a medium bowl stir together the flour, baking powder, baking soda, cinnamon, and salt. Add to pumpkin mixture and beat until combined. Gently fold in the cranberries, walnuts and orange peel.
Drop dough by rounded teaspoons 2 inches apart onto prepared cookie sheets. Bake about 10 minutes or until edges start to brown. Remove and cool on wire racks.
For frosting, in a small mixing bowl beat cream cheese with an electric mixer until smooth. Beat in powdered sugar, butter, and vanilla until combined and smooth. Spread frosting over cookies.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 88, Fat, total (g) 4, chol. (mg) 12, sat. fat (g) 2, carb. (g) 12, Monounsaturated fat (g) 1, Polyunsaturated fat (g) 1, fiber (g) 1, sugar (g) 7, pro. (g) 1, vit. A (IU) 875, vit. C (mg) 1, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 0, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 12, sodium (mg) 97, Potassium (mg) 31, calcium (mg) 20, iron (mg) 0, Percent Daily Values are based on a 2,000 calorie diet