Try this Harvest Pumpkin Cookies recipe, or contribute your own.Suggest a better description
Preheat oven to 375 degrees. Combine flour, baking powder, cinnamon, baking soda, salt and allspice 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 tablespoonfuls of dough 2" apart onto uncreased cookie sheets. Flatten slightly with back of spoon. Press one pecan half into center of each cookie.
Bake 10-12 minutes or until golden brown. Let Cookes stand on cooke sheets 1 minute; transfer to wire racks to cool completely. Store tightly covered at room temperature or freeze up to 3 months.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (37g)|
|Recipe Makes: 36 Servings|
|Calories from Fat: 91 (69%)|
|Amt Per Serving||% DV|
|Total Fat 10.1g||13 %|
|Saturated Fat 5.1g||26 %|
|Monounsaturated Fat 3.3g|
|Polyunsanturated Fat 1g|
|Cholesterol 26.3mg||8 %|
|Sodium 1625mg||56 %|
|Potassium 39.5mg||1 %|
|Total Carbohydrate 9.4g||3 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 8.1g|
|Protein 1.4g||2 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 131
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