Ingredients
Instructions
- Preheat oven to 375.
- Combine flour, baking powder, cinnamon, baking soda, salt and all spice 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 tablespoonsfuls of dough 2 inches apart onto ungreased cookie sheets.
- Flatten slightly with back of spoon, and press one pecan half into center of each cookie.
- Bake 10-12 minutes or until golden brown.
- Let cookies stand on cookie sheets 1 minute; transfer to wire racks to cool completely.
- Store tightly covered at room temperature or you can freeze up to 3 months.