PUMPKIN SPICE COOKIES

 

  • Cooking Time: 15-20
  • Servings: 30
  • Preparation Time: 20

Ingredients

  • Reynolds® Parchment Paper
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon allspice
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 cup (2 sticks) butter, softened
  • 1 cup sugar
  • 1 egg
  • 1 cup canned pumpkin
  • 1 teaspoon vanilla extract
  • 1 cup chopped nuts
  • 1 cup sweetened dried cranberries or raisins
  • 1 tub (16 oz.) cream cheese frosting (optional)
  • Visit Reynolds

Directions

  • PREHEAT oven to 375°F. Line 2 cookie sheets with Reynolds Parchment Paper; set aside. On another sheet of parchment paper, combine flour, baking powder, salt and spices; set aside.
  • BEAT butter and sugar together in a large bowl, with an electric mixer, until light and fluffy. Beat in egg, pumpkin and vanilla.
  • ADD flour mixture gradually to butter mixture and beat until well blended. Stir in nuts and cranberries. Drop by rounded tablespoons onto parchment-lined cookie sheets.
  • BAKE 12 to 15 minutes or until brown on edges. Slide parchment with cookies onto wire rack to cool.
  • REYNOLDS KITCHENS TIP: Drizzle or frost cookies with cream cheese frosting, if desired.

Notes

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