2 cups whole wheat flour
1 tsp baking powder
1 tsp ground cinnamon
½ tsp baking soda
½ tsp salt
½ tsp ground allspice
1 cup butter, softened
1 cup Coconut sugar
1 cup fresh or canned pumpkin
1 large egg
1 tsp vanilla
1 cup chopped raw pecans
1 cup dried cranberries (optional)
Preheat oven to 375 degrees Fahrenheit.
Place flour, baking powder, cinnamon, baking soda, salt, and allspice in a medium bowl. Whisk till combined.
Beat butter and sugar in an electric mixer at medium speed until light and fluffy. Add pumpkin, egg, and vanilla. Beat until well combined. Gradually mix in the flour blend at a low speed. Stir in the chopped pecans and cranberries (if desiredJ).
Drop heaping tablespoons of dough 2 inches apart onto prepared cookie sheets. Press a pecan half into the center of each mound, flattening them a bit with the pressure. Bake 10-12 minutes or until golden brown. Let cookies stand on cookie sheets for 1 minute before removing. Cool completely on wire racks. Store in an airtight container in a cool place.
Thanks for making these delicious cookies, Moriah!!