INGREDIENTS: 1/2 cup brown sugar (I used 1/4 cup sugar + 1-1/2 tsp. Stevia + 1 tsp. molasses)
1/2 cup (1 stick) butter, softened (I used I Can’t Believe It’s Not Butter)
1 Tbsp. dark corn syrup (my addition)
1 large egg, room temperature
3/4 cup pumpkin or butternut squash cooked, mashed and well drained
1/2 tsp. finely grated lemon zest
1 tsp. lemon juice
1-1/2 tsp. cinnamon*
1/4 tsp. powdered ginger*
1/8 tsp. nutmeg*
big pinch ground cloves*
1/4 cup dried cranberries
1-1/4 cup white whole wheat flour (or all-purpose, if preferred)
1 tsp. baking powder
1/4 tsp. sea salt
1/2 cup chopped toasted walnuts or pecans
(*You can substitute a scant 2 tsps. pumpkin pie spice for the 4 spices. )

In a stand mixer fitted with a paddle, on low speed, combine sugar, molasses(if using), butter and corn syrup. Stir in egg, pumpkin, seasonings and dried cranberries and mix on low speed till well incorporated. Let mixture sit for 15-30 minutes.

Stir in flour, baking powder, salt and nuts, and mix till well combined. Drop rounded tablespoonfuls onto ungreased cookie sheets.  (I like to line my cookie sheets with parchment paper, which can be wiped clean and reused several times.) Bake about 10 minutes, or till a toothpick inserted in center returns almost clean. Cool on wire rack. When cool, ice with cream cheese glaze and sprinkle tops with chopped cranberries and crushed nuts.