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Harvest Pumpkin Drop Cookies

Author/Submitted by:
Servings: 36
Categories: Cookies / Desserts

2  cups  All-purpose flour
1  teaspoon  Baking powder
1  teaspoon  Ground cinnamon
1/2  teaspoon  Baking soda
1/2  teaspoon  Salt
1/2  teaspoon  Ground allspice
1  cup  Butter, softened
1  cup  Sugar
1  cup  Canned pumpkin
1  large  Egg
1  teaspoon  Vanilla extract
1  cup  Chopped pecans
1  cup  Dried cranberries, optional
36    Pecan halves

1. PREHEAT oven to 375F. Combine flour, baking powder, cinnamon, baking soda, salt and allspice in medium bowl.

2. 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.

3. DROP heaping tablespoonfuls of dough 2 inches apart onto ungreased cookie sheets. Flatten slightly with back of spoon. Press one pecan half into center of each cookie.

4. BAKE 10 to 12 minutes or until golden brown.

5. Let cookies stand on cookie sheets 1 minute; transfer to wire racks to cool completely. Store tightly covered at room temperature or freeze up to 3 months.

If dried cranberries are not available, substitute raisins or currants.

If dried cranberries are not available, substitute raisins or currants.

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