1/2 c. butter, softened
1 c. white sugar
1 tsp. vanilla
1 c. pumpkin puree
2 1/4 c. flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. ground cinnamon
1 c. fresh cranberries, chopped
Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets. In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in vanilla, egg and pumpkin. In a separate bowl, sift together the flour, baking powder, baking soda, salt, and cinnamon; stir into pumpkin mixture until well blended. Stir cranberries into mixture. Drop by teaspoonfuls onto cookie sheets. Bake for 10 to 12 minutes.
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