Soft Pumpkin Cookies w/ Craisins and Walnuts

After making the pumpkin roll, I had about 1 cup of pumpkin left. My original plan was to use it in vegan pumpkin cinnamon rolls. However, when I went searching for the dry yeast it was no where to be found. Soooo, these cookies were plan B. And what a great plan B! They're so delicious. They're soft cake-like cookies that remind me of eating a muffin. This recipe is definitely a keeper!

The craisins and walnuts are coated in flour (a tip from Ina Garten). The dough was delicious! Heaping tablespoons of dough ready for the oven. Yummy cookies cooling and smelling great! Tada! The best pumpkin cookies I've ever tasted!

Recipe adapted from allrecipes.com

Pumpkin Cookies w/ Craisins and Walnuts
Makes about 40

INGREDIENTS
1/2 cup butter, softened
1 cup white sugar
1 teaspoon vanilla extract
1 egg
1 cup solid pack pumpkin puree
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup dried cranberries
1 1/2 teaspoons pumpkin pie spice
1/2 cup chopped walnuts

DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets or line with parchment paper.
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. Fold cranberries and walnuts into mixture until incorporated. Drop by tablespoonfuls onto cookie sheets.
Bake for 10 to 12 minutes. Cool on wire rack.