Harvest Pumpkin Cookies
Author: 
 
Ingredients
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground allspice
  • 1 cup unsalted stick butter, softened
  • 1 cup granulated white sugar
  • 1 cup canned pure pumpkin (not pumpkin pie mix)
  • 1 large egg
  • 1 teaspoon vanilla
  • 1 cup chopped pecans
  • 1 cup dried cranberries (optional)
  • Pecan halves for topping cookies (about 45 or more)
Instructions
  1. Preheat oven to 375 degrees F. Place flour, baking powder, cinnamon, baking soda, salt, and allspice in a medium bowl; stir to combine and set aside.
  2. Beat butter and sugar in large bowl of electric mixer at medium speed until light and fluffy. Beat in pumpkin, egg, and vanilla. Gradually add flour mixture and beat at low speed until well-blended. Stir in chopped pecans, and cranberries if using.
  3. Drop by heaping Tablespoonfuls of dough, or use a small cookie scoop, 2-inches apart on ungreased cookie sheets. Don't use too much dough or the cookies will spread too much. Press one pecan half into the center of each cookie. Bake for 8-9 minutes or until golden brown around the edges.
  4. Let the cookies stand on the baking sheet for 1 minute before removing to a wire rack to cool completely. Makes approximately 3-1/2 dozen cookies.
Recipe by The Culinary Cellar at https://theculinarycellar.com/favorite-brand-name-bake-sale-cookbook/