Harvest Pumpkin Cookies – a delicious recipe with flour, baking powder, ground cinnamon, salt, allspice, butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 375.
2
Combine flour, baking powder, cinnamon, baking soda, salt and all spice in medium bowl.
3
Beat butter and sugar in large bowl with electric mixer at medium speed until light and fluffy.
4
Beat in pumpkin, egg and vanilla.
5
Gradually add flour mixture.
6
Beat at low speed until well blended, stir in chopped pecans and cranberries with spoon.
7
Drop heaping tablespoonsfuls of dough 2 inches apart onto ungreased cookie sheets.
8
Flatten slightly with back of spoon, and press one pecan half into center of each cookie.
9
Bake 10-12 minutes or until golden brown.
10
Let cookies stand on cookie sheets 1 minute; transfer to wire racks to cool completely.
11
Store tightly covered at room temperature or you can freeze up to 3 months.
1051
kcal
Calories
69
g
Fat
102
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 13 ingredients. The key ingredients include: 2 cups flour, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, 1/2 teaspoon salt, and more.
Yes, Harvest Pumpkin Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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