| 1 | Preheat oven to 375°F. |
| 2 | Combine flour, baking powder, cinnamon, baking soda, salt and allspice in medium bowl. |
| 3 | beat butter and sugar in large bowl with electric mixer at medium speed until light and fluffy. |
| 4 | Beat in pumpkin, egg and vanilla. |
| 5 | Gradually add flour mixture. |
| 6 | Beat at low speed until well blended. |
| 7 | Stir in chopped pecans and cranberries with spoon. |
| 8 | drop heaping tablespoonfuls of dough 2 inches apart onto ungreased cookie sheets. |
| 9 | Flatten slightly with back of spoon. |
| 10 | Press one pecan half into center of each cookie. |
| 11 | bake 10 to 12 minutes or until golden brown. |
| 12 | let cookies stand on cookie sheets 1 minute; transfer to wire racks to cool completely. |
| 13 | Store tightly covered at room temperature or freeze up to 3 months. |
| 14 | makes about 36 cookies |
| 15 | note: if dried cranberries are not available, substitute raisins or currants. |
