Originally from All Recipes, where they are iced. I skipped the icing, and added some heartiness with the WW flour. These are really really good -- soft and autumnal, with a nice crispness to the edges. You could re-introduce the icing, if you like. Or you could stir in nuts, raisins, or (I'm told) chocolate chips (but I personally never understood the pumpkin-with-chocolate concept).

Pumpkin Cookies

1 ½ C all-purpose flour
1 C whole wheat or graham flour
1 tsp baking powder
1 tsp baking soda
2 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground cloves
¼ tsp ground ginger
½ tsp salt
½ C butter, softened
1 ½ C sugar
1 C canned pumpkin puree
1 egg
1 tsp vanilla extract

Preheat oven to 350° F (175° C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, ginger, and salt; set aside.

In a medium bowl, cream together the butter and sugar. Add pumpkin, egg, and vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls.

Bake for 15 to 20 minutes in the preheated oven. Cool cookies on rack.

Makes about 3 dozen

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