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PUMPKIN-PECAN COOKIES

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This recipe goes with: BROWN SUGAR BUTTER FROSTING

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• Cooking Time: 10 to 12
• Servings: 40
• 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 egg
• 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.

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.