• 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

1. Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets or line with parchment paper.
2. In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in vanilla, egg and pumpkin.
3. Sift together the flour, baking powder, baking soda, salt and cinnamon; stir into mixture until well blended.
4. Fold cranberries and walnuts into mixture until incorporated.
5. Drop by tablespoonfuls onto cookie sheets.
6. Bake for 10 to 12 minutes. Cool on wire rack.

Blogged at http://howtoeatacupcake.blogspot.com Recipe adapted from allrecipes.com