Harvest Pumpkin Cookies
Makes about 3 dozen cookies
|2||cups all-purpose flour|
|1||teaspoon baking powder|
|1||teaspoon ground cinnamon|
|1/2||teaspoon baking soda|
|1/2||teaspoon ground allspice|
|1||cup (2 sticks) butter, softened|
|1||cup solid-pack pumpkin|
|1||cup chopped pecans|
|1||cup dried cranberries (optional)|
|Pecan halves (about 36)|
- Preheat oven to 375°F. Combine flour, baking powder, cinnamon, baking soda, salt and allspice in medium bowl.
- Beat butter and sugar in large bowl with electric mixer at medium speed until light and fluffy. Beat in pumpkin, egg and vanilla. Gradually add flour mixture. Beat at low speed until well blended. Stir in chopped pecans and cranberries, if desired.
- Drop heaping tablespoonfuls of dough 2 inches apart onto ungreased cookie sheets. Flatten slightly with back of spoon. Press one pecan half into center of each cookie.
- Bake 10 to 12 minutes or until golden brown. Let cookies stand on cookie sheets 1 minute; transfer to wire racks to cool completely. Store tightly covered at room temperature or freeze up to 3 months.
|Total Fat||8 g|
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