2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoons salt
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
1 cup butter (salted), softened
1 cup sugar
1 cup canned pumpkin
1 large egg
1 teaspoon vanilla
1 cup chopped pecans or walnuts
1 cup dried cranberries
1 cup pecan halves

Preheat oven to 375°F.

In a medium mixing bowl, combine flour, baking powder, baking soda, cinnamon, salt, allspice and ginger.

In the bowl of an electric mixer at medium speed, cream together butter and sugar until light and fluffy, scraping down sides of bowl once or twice.

Add pumpkin, egg and vanilla; beat for 1 minute.

Gradually add flour mixture, beating at low speed until well combined. stir in chopped nuts and cranberries.

Drop by large tablespoons onto ungreased baking sheets lined with parchment paper. flatten lightly using the back of a spoon or spatula. Press half of a pecan or walnut into the top of each cookie.

Bake 10 to 12 minutes or until golden brown. Remove from oven and let stand for 1 minute before removing with a spatula to a wire rack to cool.

Store in an airtight container. May be frozen up to 3 months.

Submitted by: CM