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Name: Harvest Pumpkin Cookies
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 36
Cuisine: not set
Ingredients: 2 cups All purpose flour; 1 teaspoon Baking powder; 1 teaspoon Cinnamon ground; 1/2 teaspoon Baking soda; 1/2 teaspoon Salt; 1/2 teaspoon allspice ground; 1 cup Butter softened; 1 cup Sugar; 1 cup canned pumpkin; 1 whole Egg; 1 teaspoon Vanilla; 1 cup Pecans chopped; 1 cup dried cranberries optional; 36 whole Pecan halves

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INGREDIENTS

2 cups All purpose flour
1 teaspoon Baking powder
1 teaspoon Cinnamon ; ground
1/2 teaspoon Baking soda
1/2 teaspoon Salt
1/2 teaspoon allspice ; ground
1 cup Butter ; softened
1 cup Sugar
1 cup canned pumpkin
1 whole Egg
1 teaspoon Vanilla
1 cup Pecans ; chopped
1 cup dried cranberries ; optional
36 whole Pecan halves

Servings

INSTRUCTIONS

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.

NOTES

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Harvest Pumpkin Cookies

2 cups All purpose flour
1 teaspoon Baking powder
1 teaspoon Cinnamon ground
1/2 teaspoon Baking soda
1/2 teaspoon Salt
1/2 teaspoon allspice ground
1 cup Butter softened
1 cup Sugar
1 cup canned pumpkin
1 whole Egg
1 teaspoon Vanilla
1 cup Pecans chopped
1 cup dried cranberries optional
36 whole Pecan halves

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.

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Nutrition

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Serving Size: 1 Serving (37g)
Recipe Makes: 36 Servings

Calories: 131
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.

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Calories per serving: 131

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