Harvest Pumpkin Cookies
from: Homemade Cookies and Bakery Treats Cookbook
2 cups all-purpose flour
1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground all spice
1 cup butter, softened
1 cup sugar
1 cup canned pumpkin (can be either regular or pumpkin pie mix)
1 tsp vanilla
1 cup chopped pecans
1 cup dried cranberries
Pecan halves (about 36...for decorating cookie)
Preheat oven to 375. Combine flour baking powder, cinnamon, baking soda, salt and all spice in a medium bowl.
Beat butter and sugar in a 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, if desired.
Drop heaping tabelspoonfuls of dough 2 inches apart onto ungreased cookie sheets. Flatten slightly with back of spood. Press one pecan into center of each cookie.
Bake 10-12 minutes or until golden brown. Let cookies stand on cookie sheets for 1 minute and then transfer to wire racks to cool completely. Store tightly covered at room temperature or freeze for up to 3 months.
Makes about 3 dozen.