Harvest Pumpkin Cookies - cooking recipe

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)

Preparation

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.