Desserts

Soft Pumpkin Cookies

Name: Soft Pumpkin Cookies
Ingredients: 1/2 16 oz can solid pack pumpkin (makes 1 cup); 2 1/4 cups all purpose flour; 3/4 cup sugar; 1/2 cup packed brown sugar; 1/2 cup margarine or butter (1 stick softened); 2 tsp baking powder; 1 tsp ground cinnamon; 1 tsp maple flavor; 1/4 tsp ground cloves; 1/4 tsp ground ginger; 1/4 tsp baking soda; 2 large eggs; 1/2 cup pecan halves (more or less)

11/2 dozen cookies: 3
ingredients: 13

Method

In large bowl, measure all ingredients except pecans halves.
With mixer at low speed, beat ingredients until blended, occasionally scraping bowl with rubber spatula. Increase speed to medium. Beat for 1 minute.
Prehead oven to 350 degrees F.
Using 2 tablespoons batter for each cookie, spoon batter into mounds, about 2 inches apart, on ungreased large cookie sheet. Press a pecan half into center of each cookie.
Bake cookies 18-20 min. until golden brown.
With pancake turner, carefully loosen cookie and remove to wire racks to cool.
Store cookies in tightly covered container to use up within three days.

3 g fat
10 mg cholesterol
50 mg sodium

Soft Pumpkin Cookies

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