Recipes

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.

TO STORE:

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.