I'm not one of those people who gets tired of pumpkin flavored foods and drinks during the fall. I could eat it all year-round, but it does seem to taste better in fall. :) These not-too-sweet cookies make a great morning or afternoon treat.
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 cup butter softened
1 cup granulated sugar
3/4 cup canned pumpkin
1/2 cup dried cranberries
Preheat oven to 350 degrees. In a small bowl, combine flour, baking powder, baking soda, cinnamon, and salt; set aside.
In a large bowl, cream together the butter and sugar. Stir in pumpkin and egg. Stir in flour mixture. Fold in dried cranberries.
Drop on tablespoonfuls of dough onto the cookie sheets.
Bake for 15 to 20 minutes. Cool completely on wire rack.
Yields 3 Dozen