Prep Time: 12-15 min

Servings: 30

Directions:

PREHEAT oven to 190°C. Line 2 Baking trays with Baco^® Baking Paper. On the other sheet of baking paper, combine flour, baking powder, salt and spices; set aside.

BEAT butter and sugar together in a large bowl, with an electric mixer, until light and fluffy. Add the egg, pumpkin and vanilla.

ADD flour mixture gradually to butter mixture and beat until well blended. Stir in nuts and cranberries. Using a tablespoon drop the mixture onto the Baco® baking paper.

COOK 12 to 15 minutes or until brown on edges. Slide the Baco^® baking paper with cookies onto a wire rack to cool.

Ingredients:

• Baco^® Baking Paper
• 10oz/250g plain flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon allspice
• 1 Pinch of ground ginger
• 1 Pinch of ground cloves
• 8oz/225g softened butter
• 8oz/225g Sugar
• 1 Egg
• 12oz/350g canned pumpkin or cooked and pureed
• 1 teaspoon vanilla extract
• 4oz/110g chopped nuts
• 7oz/200g sweetened dried cranberries or raisins