Harvest Pumpkin Cookies Recipe

Ingredients for Harvest Pumpkin Cookies

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• Ground Cinnamon
• 1/2 teaspoon salt
• Allspice
• 1 cup (2 sticks) unsalted butter
• 1 3/4 cups granulated sugar
• Canned Pumpkin
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup chopped pecans
• Dried Cranberries
• Pecan Halves

How to Make Harvest Pumpkin Cookies

1. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
2. 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.
3. 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.
4. Beat in 1 (15 ounce) can pumpkin puree, 2 large eggs, and 1 teaspoon vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
6. Stir in 1 cup chopped pecans and 1/2 cup dried cranberries using a spoon.
7. Drop heaping tablespoons of dough onto the prepared baking sheets, leaving 2 inches between each cookie.
8. Flatten slightly with the back of a spoon and press a pecan half into the center of each cookie.
9. Bake for 10-12 minutes, or until the edges are golden brown.
10. Let the cookies cool on the baking sheets for 1 minute before transferring them to a wire rack to cool completely.
11. Store tightly covered at room temperature or freeze for up to 3 months.