Harvest Pumpkin Cookies

Harvest Pumpkin Cookies

Ingredients:

2

Cup

All-Purpose Flour

1

Tsp

Baking Powder

1

Tsp

Cinnamon

Tsp

Baking Soda

Tsp

Sal

Tsp

Ground Allspice

1

Cup

Butter, Softened

1

Cup

Sugar

1

Cup

Canned Pumpkin

1

 

Large Egg

1

Tsp

Vanilla

1

Cup

Pecans, Chopped

1

Cup

Dried Cranberries

Directions:

Preheat oven to 375.

In a medium bowl combine flour, baking powder, cinnamon, baking soda, salt and allspice.

In a large bowl beat butter and sugar, with an 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 pecans and cranberries.

Drop by heaping tablespoonfuls, 2 apart, onto ungreased cookie sheet. Flatten mounds slightly with back of spoon. Bake 10-12 minutes or until golden brown. Leave on cookie sheet 1 minute before removing to wire rack to finish cooling.

 

Yields

3 dozen

 

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