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Categories:
pastry flour baking powder Cinnamon Ground baking soda salt allspice ground butter canola oil brown sugar sugar substitute pumpkin puree eggs vanilla pecans cranberries pecan halves
Viewed: 37 - Published at: 3 years agoIngredients
- 2 cups pastry flour, whole wheat or 1/2 white and 1/2 whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon ground
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon 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 puree (canned)
- 1 large eggs
- 1 teaspoon vanilla extract
- 1 cup pecans chopped
- 1 cup cranberries, dried optional
- 36 each pecan halves + or -
Method
- Preheat oven to 375F (190C).
- Combine flour, baking powder, cinnamon, baking soda, salt and allspice in medium bowl.
- 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.
- 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 and push down slightly.
- Bake for 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.
