Harvest Pumpkin Cookies

Recipe by Dana-MMH
READY IN: 31mins
YIELD: 36 cookies




  • Preheat oven to 375.
  • Combine flour, baking powder, cinnamon, baking soda, salt and all spice 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 with spoon.
  • Drop heaping tablespoonsfuls of dough 2 inches apart onto ungreased cookie sheets.
  • Flatten slightly with back of spoon, and press one pecan half into center of each cookie.
  • Bake 10-12 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 you can freeze up to 3 months.