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Harvest Pumpkin Cookies

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

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.

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