HARVEST PUMPKIN COOKIES
Steps:
- Preheat oven to 375 degrees. Combine flour, baking powder, cinnamon, baking soda, salt and allspice 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, if desired. Drop heaping tablespoonsful of dough 2 inches apart onto ungreased cookie sheets. Flatten slightly with back of spoon. Press one pecan half into center of each cookie. Bake 10-12 minutes or until golden brown. Let cookies set one minute; transfer to wire racks to cool completely. Store tightly covered at room temperature or freeze up to 3 months.
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