Makes 24 cookies
8 tablespoons (1 stick) unsalted butter
1/2 cup granulated sugar
1/2 dark brown sugar
1 large egg
1 tablespoon pure vanilla extract
1 cup canned pure pumpkin
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/8 teaspoon freshly ground black pepper
2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/4 cup dried cranberries
1/4 cup golden raisins
1/3 cup chopped lightly toasted pecans
Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
In a large bowl, beat butter and sugars, then beat in the egg, vanilla, and pumpkin until smooth. Mix flour, baking soda, and salt in a small bowl; add to the pumpkin mixture, and beat until just combined. Stir in the cranberries, raisins, and pecans.
Drop 2 tablespoons of cookie dough 2 inches apart (as they will spread) on the parchment-lined baking sheets.
Bake cookies for 13-15 minutes, or until firm and golden brown. Transfer to a rack and cool for 15 minutes.
To store cookies, layer between pieces of waxed paper (to prevent sticking) and place in an air-tight container.
- Recipe courtesy of Susan Russo