Ingredients for Harvest Pumpkin Cookies
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How to Make Harvest Pumpkin Cookies
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 1/4 teaspoon ground allspice.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 3/4 cups granulated sugar using an electric mixer until light and fluffy.
- Beat in 1 (15 ounce) can pumpkin puree, 2 large eggs, and 1 teaspoon vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- Stir in 1 cup chopped pecans and 1/2 cup dried cranberries using a spoon.
- Drop heaping tablespoons of dough onto the prepared baking sheets, leaving 2 inches between each cookie.
- Flatten slightly with the back of a spoon and press a pecan half into the center of each cookie.
- Bake for 10-12 minutes, or until the edges are golden brown.
- Let the cookies cool on the baking sheets for 1 minute before transferring them to a wire rack to cool completely.
- Store tightly covered at room temperature or freeze for up to 3 months.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
23g
Fat
17g
Carbs
3g