Harvest Pumpkin Drop Cookies
Author/Submitted by:
suzy@gannett.infi.net
Servings: 36 Categories:
Cookies
/
Desserts
Ingredients: 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
Directions: 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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