SOFT PUMPKIN COOKIES W/ CRAISINS AND WALNUTS
- Servings: 40
- 1/2 cup butter, softened
- 1 cup white sugar
- 1 teaspoon vanilla extract
- 1 egg
- 1 cup solid pack pumpkin puree
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup dried cranberries
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 cup chopped walnuts
Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets or line with parchment paper.
In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in vanilla, egg and pumpkin.
Sift together the flour, baking powder, baking soda, salt and cinnamon; stir into mixture until well blended.
Fold cranberries and walnuts into mixture until incorporated.
Drop by tablespoonfuls onto cookie sheets.
Bake for 10 to 12 minutes. Cool on wire rack.