Pumpkin Cranberry Cookies

Preheat oven to 350ºF.

In a large bowl, combine the flour, baking powder, salt, cinnamon, nutmeg, and ginger. Whisk until combined.

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.

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.

Allow to cool.

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.