Jazz up your cookies with pumpkin and cranberries -- your family will love them!

Pumpkin Cranberry Cookies

2 cups all-purpose flour

1 teaspoon ground cinnamon

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground nutmeg

1 cup granulated sugar

3/4 cup (1 1/2 sticks) butter or margarine, softened

1 large egg

1 cup LIBBY'S® 100% Pure Pumpkin

1 teaspoon vanilla extract

1 1/2 cups OCEAN SPRAY® Fresh or Frozen Cranberries, chopped

3/4 cup chopped walnuts

1. Preheat oven to 350°F (175°C).
2. Combine flour, cinnamon, baking powder, baking soda and nutmeg in medium bowl. Beat sugar and butter in large mixer bowl until light and fluffy. Add egg; beat well. Add pumpkin and vanilla extract; beat well. Gradually beat in flour mixture, mixing just until moist. Stir in cranberries and nuts. Drop by rounded teaspoonfuls onto ungreased baking sheets.
3. Bake for 20 minutes or until golden brown. Let stand for 2 minutes; remove to wire racks to cool completely.

Makes 36 (3 dozen) cookies.

Nutritional Information Per Serving (1/36 of recipe): Calories: 100 Calories from Fat: 50 Total Fat: 6 g Saturated Fat: 2.5 g Cholesterol: 15 mg Sodium: 60 mg Carbohydrates: 12 g Dietary Fiber: 1 g Sugars: 6 g Protein: 1 g

Recipe and photograph provided courtesy of Ocean Spray Cranberries, Inc.