Harvest Pumpkin Cookies

2 cups AP flour
1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground allspice
1 cup butter softenend
1 cup sugar
1 cup canned pumpkin
1 egg
1 tsp vanilla
1 cup chopped peacans
1 cup dried cranberries
pecan halves

Preheat oven to 375. Combine first six ingredients in medium bowl.

Beat butter and sugar in large bowl until light and fluffy. Beat in pumpkin, egg, and vanilla. Gradually add flour mixture. Beat at low speed until well blended. Stir in chopped peacans and cranberries.

Drop heapiong TBSP. of dough on ungreased cookie sheets. Top each with pecan half.

Bake 10 - 12 minutes, until lightly brown. Remove from cookie sheet and cool on wire rack. Store in tightly covered container at room temp. or freeze up to three months.

The Great American Cookie Cookbook
Publications International Ltd. 2001