Ingredients
1
cup solid pack pumpkin puree
2
1/4 cups all-purpose flour
Directions
1.
Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
2.
In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in vanilla, egg and pumpkin. Sift together the flour, baking powder, baking soda, salt and cinnamon; stir into mixture until well blended. Cut the cranberries in half and stir into mixture along with the orange zest and walnuts. Drop by teaspoonfuls onto cookie sheets.
3.
Bake for 10 to 12 minutes.
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