Healthy Harvest Pumpkin Drop Cookies (#1214)

Serves
Ready
36
30
Minutes
Prep
Cook
15
Minutes
15
Minutes
Categories
Cookies Desserts Nuts
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Ingredients

  • 2 cups Whole Wheat Pastry Flour or 1/2 white and 1/2 whole wheat flour
  • 1 tsp Baking Powder
  • 1 tsp Cinnamon ground
  • 1/2 tsp Baking Soda
  • 1/2 tsp Salt
  • 1/2 tsp Allspice ground
  • 1/4 cup Butter softened
  • 1/2 cup Canola Oil
  • 1/2 cup Brown Sugar
  • 1/2 cup Sugar Substitute eg. splenda or use white sugar
  • 1 cup Pumpkin Purée (Canned)
  • 1 large Eggs
  • 1 tsp Vanilla Extract
  • 1 cup Pecans chopped
  • 1 cup Dried Cranberries optional
  • 36 Pecan Halves + or -

Directions

  1. Preheat oven to 375° f (190° c).
  2. Combine flour, baking powder, cinnamon, baking soda, salt and allspice in medium bowl.
  3. Beat using a stand or hand mixer the butter, oil, brown sugar and sugar replacement 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.
  7. Stir in chopped pecans and cranberries with spoon.
  8. Drop heaping tablespoonfuls of dough 2 inches apart onto ungreased cookie sheets.
  9. Flatten slightly with back of spoon.
  10. Press one pecan half into center of each cookie and push down slightly.
  11. Bake for 10 to 12 minutes or until golden brown.
  12. Let cookies stand on cookie sheets 1 minute; transfer to wire racks to cool completely.
  13. Store tightly covered at room temperature or freeze up to 3 months.
  14. Makes about 36 cookies note: If dried cranberries are not available, substitute raisins or currants.
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