Total Time
Prep 20 mins
Cook 11 mins

I make these every year for Thanksgiving and they are a huge hit! I haven't made them yet with the cranberries though. ENJOY!!

Ingredients Nutrition


  1. Preheat oven to 375.
  2. Combine flour, baking powder, cinnamon, baking soda, salt and all spice in medium bowl.
  3. Beat butter and sugar in large bowl with electric mixer at medium speed until light and fluffy.
  4. Beat in pumpkin, egg and vanilla.
  5. Gradually add flour mixture.
  6. Beat at low speed until well blended, stir in chopped pecans and cranberries with spoon.
  7. Drop heaping tablespoonsfuls of dough 2 inches apart onto ungreased cookie sheets.
  8. Flatten slightly with back of spoon, and press one pecan half into center of each cookie.
  9. Bake 10-12 minutes or until golden brown.
  10. Let cookies stand on cookie sheets 1 minute; transfer to wire racks to cool completely.
  11. Store tightly covered at room temperature or you can freeze up to 3 months.
Most Helpful

I also didn't use the cranberries and didn't top with the pecan halves either, still.... the fam went nuts over 'em. Pardon the pun. ;) DH (aka the pumpkin fiend) says an especial, "thank you! Thank you! Thank you!"

BothFex March 09, 2003

Dana, these cookies were great! I made them with the cranberries and they were gone! I made a second batch without cranberries, but added raisins, and they too disappeared! Thanks for such a good recipe!

BB502 March 09, 2003

Dana, these were very quick to make and didn't require a lot of prep before-hand. I didn't use the cranberries either...they were fantasic as is. Thank you..we were happy (and full)! I'll try the berries next time. Although, I can't see that they would be anymore delicious. Jill

Tinks March 07, 2003