Harvest Pumpkin Cookies Recipes

Steps:

• 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.

Steps:

• Preheat the oven to 300 degrees F.
• In a small bowl, combine the flour, pumpkin pie spice, and baking soda.
• In a medium bowl with an electric mixer, cream butter and sugar. Beat in eggs, pumpkin and vanilla. Beat in the flour mixture until just combined. Stir in the white chocolate and pecans.
• Drop the dough by rounded tablespoons 2 inches apart onto an ungreased cookie sheet. Bake for 20 to 22 minutes, or until just set. Transfer to wire racks to cool. Note: A friend said she cooked them at 350 degrees for 12-15 minutes to shorten baking time, but I haven't tested that temp/time combo yet.