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Harvest Pumpkin Drop Cookies


Super moist, buttery and packed with pumpkin flavor. The dried cranberries are delicious additions. Great treat at Thanksgiving or Christmas.













Low Cholesterol, Trans-fat Free, Low Sodium


2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon cinnamon
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon allspice
1 cup butter
1 cup sugar
1 cup canne pumpkin purée
1 large eggs
1 teaspoon vanilla extract
1 cup pecans
1 cup cranberries, dried
36 each pecan halves


PREHEAT oven to 375℉ (190℃).

Combine flour, baking powder, cinnamon, baking soda, salt and allspice 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 tablespoonfuls of dough 2 inches apart onto ungreased cookie sheets.

Flatten slightly with back of spoon.

Press one pecan half into center of each cookie.

BAKE 10 to 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 freeze up to 3 months.

Makes about 36 cookies Note: If dried cranberries are not available, substitute raisins or currants.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 30g (1.1 oz)
Amount per Serving
Calories 11758% of calories from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 3g 17%
Trans Fat 0g
Cholesterol 19mg 6%
Sodium 79mg 3%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 3%
Sugars g
Protein 3g
Vitamin A 25% Vitamin C 1%
Calcium 1% Iron 3%
* based on a 2,000 calorie diet How is this calculated?


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