Ingredients

Instructions

  1. Optional: 3/4 cup chopped nuts Also optional: a small dash of cloves and a tiny dash of all-spice (very optional--to your liking). Preheat oven to 350°F
  2. In a large bowl combine sugars; butter-beat until fluffy.
  3. Add pumpkin, vanilla and the egg; blend well.
  4. Add flour, baking powder and soda, and all spices; mix well.
  5. If you have chosen to add nuts, add and stir.
  6. As for the cooking you can do this one of 2 ways.
  7. The first way if you like tiny little cookies (HAH! Not me! but some like 'em bite size) then you would drop them by rounded teaspoonfuls about 2 inches apart onto a parchment-lined cookie sheet. Bake these small ones at 350°F for 10-12 minutes.
  8. DON'T FORGET TO PREHEAT THE OVEN FIRST! Duh many of us forget that sometimes.um.ok. I admit it has happened before). Now for those of us who adore larger cookies (OH JOY!) then drop by hefty tablespoonfuls about 3 inches apart on a parchment-lined cookie sheet. Bake at 350°F for 11-13 minutes.
  9. Secret: Always use cookie sheets with no lips or edges.
  10. Get a really good quality sheet--its worth it! Wilton's is very good.
  11. (I use an insulated sheet, and I just tried the Silverstone baking liners for the first time. Good idea!) Also, let sheets cool to room temp before second batch.
  12. (Or use freezer to cool sheets faster). Or just use 2 sheets and alternate.) The cookies won't look done really but as they sit they solidify They are really cakey.
  13. As an added treat you can whip up some cream cheese frosting as a dip, if if you don't mind them messier just squeeze a couple lines over finished cookies.
  14. Pure delight! from: Ann and .topsecretrecipes.com.