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Fall Harvest Pumpkin Spiced Cookies
By Chef Tom Fraker

Fall Harvest Pumpkin Spiced Cookies


4 cups All Purpose Unbleached Flour
1/2 teaspoon Sea Salt
1 teaspoon Baking Powder
1 cup Unsalted Butter (2 sticks)
2 cups Granulated Sugar
2 large Eggs
2 teaspoons Pure Vanilla Extract
2 teaspoons Pumpkin Spice (recipe follows)
2 packages Dried Cranberries (3 oz. each package)
1/2 package Pepitas/Raw Pumpkin Seeds

Pumpkin Spice

2 teaspoons Ground Cinnamon
1 teaspoon Ground Nutmeg
1 teaspoon Allspice
1/2 teaspoon Ground cloves


For the Pumpkin Spice
Mix together the cinnamon, nutmeg, allspice and cloves and set aside.
In a large bowl, sift together the flour, sea salt and baking powder and set aside.
In a Kitchen Aid, cream together the butter and the sugar. Next beat in the eggs. Slowly add the flour mixture at low speed until thoroughly combined. Carefully stir in the vanilla, pumpkin spice, cranberries and pepitas. Wrap dough in plastic and refrigerate for 30 minutes.
Preheat oven to 325 degrees F. Drop spoonfuls of the cookie dough on lightly greased baking sheets. Place in the oven and bake until starting to turn golden and centers are firm, about 10-12 minutes. Cool on wire racks.