Harvest Pumpkin Cookies

"I make these every year for Thanksgiving and they are a huge hit! I haven't made them yet with the cranberries though. ENJOY!!"
photo by CookbookCarrie photo by CookbookCarrie
photo by CookbookCarrie
Ready In:
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.

Questions & Replies

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  1. BothFex
    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!"
  2. BB502
    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!
  3. Tinks
    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
  4. CookbookCarrie
    These were GREAT!!!! I love the subtle pumpkin flavor and the spice in them. I didnt use the cranberries, but did use the pecans and they were great. I'm posting a picture of these, note that I made mine HUGE! Thanks for a wonderful keeper recipe, Dana!!!
  5. Mishkapett
    These were great!! Made them just as the recipe states with the omission of the pecans only because I didn't have any...so I used walnuts. I can't tell you how they keep because they were gone that same night!! These are definitely a good cookie!! Thanks!


  1. JenRaj007
    Great soft cookies, I also substituted applesauce for the butter to make them a bit more low fat. I added cranberries but no nuts. My fiance's law firm ate them all and asked for the recipe too - a success!



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