These Autumn Spiced Pumpkin Cookies are a delightful treat, perfect for the fall season. With warm spices and a hint of sweetness, they are sure to please.
Preheat your oven to 375°F (190°C).
Ensure your oven is fully preheated for even baking.
In a medium bowl, combine the flour, baking powder, cinnamon, salt, and nutmeg.
Sift the dry ingredients together for a smoother batter.
In a large bowl, beat the butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy.
Room temperature butter creams more easily.
Add the pumpkin, egg, and vanilla extract to the butter mixture and beat until well combined.
Scrape down the sides of the bowl to ensure even mixing.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
Avoid overmixing to keep the cookies tender.
Fold in the chopped pecans and dried cranberries using a spoon.
Ensure the mix-ins are evenly distributed.
Drop heaping tablespoons of dough onto ungreased cookie sheets, spacing them about 2 inches apart.
Use a cookie scoop for uniform sizes.
Flatten each cookie slightly with the back of a spoon and press a pecan half into the center.
Press gently to avoid breaking the pecan halves.
Bake the cookies for 10-12 minutes or until golden brown.
Rotate the cookie sheet halfway through baking for even cooking.
Let the cookies cool on the cookie sheet for 1 minute, then transfer them to a wire rack to cool completely.
Cooling on a wire rack prevents soggy bottoms.
Serve the cookies or store them in an airtight container for later.
These cookies taste even better the next day as the flavors meld.
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