2 cups flour
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/4 teaspoon ground allspice
1 cup butter, softened
1 cup sugar
1 cup canned pumpkin
1 cup chopped toasted pecans
Preheat oven to 375 degrees F.
In a mixing bowl combine flour, baking powder, cinnamon, baking soda and allspice. Set aside.
In a large mixing bowl beat the butter with an lectric mixer on medium speed for 30 seconds. Beat in the sugar.
Add the egg; beat well.
Stir pumpkin and flour mixture into egg mixture. Stir in the chopped pecans.
Drop the dough by rounded teaspoons about 2 inches apart onto an ungreased cookie sheet.
Bake cookies in preheated oven for 10-12 minutes or until bottoms are lightly browned.
Place in layers separated by waxed paper in an airtight container; cover.
Store at room temperature up to 3 days or freeze unfrosted cookies up to 3 months.
Thaw cookies, then frost.
Transfer the cookies to wire racks; cool.
Frost the cooled cookies with Brown Sugar Butter Frosting.
Makes about 40 cookies.