Harvest Pumpkin Cookies
photo by CookbookCarrie
- Ready In:
- 31mins
- Ingredients:
- 13
- Yields:
-
36 cookies
ingredients
- 473.18 ml flour
- 4.92 ml baking powder
- 4.92 ml ground cinnamon
- 2.46 ml salt
- 2.46 ml allspice
- 236.59 ml butter, softened
- 236.59 ml sugar
- 236.59 ml canned pumpkin
- 1 egg
- 4.92 ml vanilla
- 236.59 ml chopped pecans
- 236.59 ml dried cranberries (optional)
- pecan halves (about 36)
directions
- 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.
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RECIPE SUBMITTED BY
Dana-MMH
United States