Harvest Pumpkin Cookies

Ingredients

• 2 cups flour
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon allspice
• 1 cup butter, softened
• 1 cup sugar
• 1 cup canned pumpkin
• 1 egg
• 1 teaspoon vanilla
• 1 cup chopped pecans
• 1 cup dried cranberries (optional)
• pecan halves (about 36)

Directions

1. 1

   Preheat oven to 375.

2. 2

   Combine flour, baking powder, cinnamon, baking soda, salt and all spice in medium bowl.

3. 3

   Beat butter and sugar in large bowl with electric mixer at medium speed until light and fluffy.

4. 4

   Beat in pumpkin, egg and vanilla.

5. 5

   Gradually add flour mixture.

6. 6

   Beat at low speed until well blended, stir in chopped pecans and cranberries with spoon.

7. 7

   Drop heaping tablespoonsfuls of dough 2 inches apart onto ungreased cookie sheets.

8. 8

   Flatten slightly with back of spoon, and press one pecan half into center of each cookie.

9. 9

   Bake 10-12 minutes or until golden brown.

10. 10

    Let cookies stand on cookie sheets 1 minute; transfer to wire racks to cool completely.

11. 11

    Store tightly covered at room temperature or you can freeze up to 3 months.