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Serves 40 | Prep Time | Cook Time 10 to 12

Why I Love This Recipe

Ingredients You'll Need

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.


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.

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