Tuesday, January 26, 2010

Harvest Pumpkin Cookies

My husband found the recipe for these yummy cookies here, and asked me to try them. Since I love baking, he didn't have to ask twice.

Ingredients:
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground allspice
1 cup (2 sticks) butter, softened
1 cup sugar
1 cup solid-pack pumpkin
1 egg
1 teaspoon vanilla
1 cup chopped pecans
1 cup dried cranberries (optional)
Pecan halves (about 36)


Preparation:
Cream butter, sugar, eggs, vanilla, and pumpkin. In a separate bowl combine flour, cinnamon, baking powder, baking soda, and salt. Blend into creamed mixture. Add cranberries (I used craisins), and chopped pecans. (I made mine without chopped pecans, and they were still delicious.) Spoon by rounded teaspoon onto cookie sheet. Top each cookie with a pecan half. Bake at 375 for 10-12 minutes or until golden brown.

My husband loved these because they are a cakey type of cookie. I thought they were pretty good as well, even though I normally go for the chewy cookies like peanut butter, chocolate chip, and snickerdoodles.

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© Bethany Morford

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