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Optional: 3/4 cup chopped nuts Also optional: a small dash of cloves and a tiny dash of all-spice (very optional--to your liking). Preheat oven to 350u00b0F
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In a large bowl combine sugars; butter-beat until fluffy.
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Add pumpkin, vanilla and the egg; blend well.
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Add flour, baking powder and soda, and all spices; mix well.
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If you have chosen to add nuts, add and stir.
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As for the cooking you can do this one of 2 ways.
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The first way if you like tiny little cookies (HAH! Not me! but some like 'em bite size) then you would drop them by rounded teaspoonfuls about 2 inches apart onto a parchment-lined cookie sheet. Bake these small ones at 350u00b0F for 10-12 minutes.
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DON'T FORGET TO PREHEAT THE OVEN FIRST! Duh many of us forget that sometimes.um.ok. I admit it has happened before). Now for those of us who adore larger cookies (OH JOY!) then drop by hefty tablespoonfuls about 3 inches apart on a parchment-lined cookie sheet. Bake at 350u00b0F for 11-13 minutes.
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Secret: Always use cookie sheets with no lips or edges.
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Get a really good quality sheet--its worth it! Wilton's is very good.
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(I use an insulated sheet, and I just tried the Silverstone baking liners for the first time. Good idea!) Also, let sheets cool to room temp before second batch.
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(Or use freezer to cool sheets faster). Or just use 2 sheets and alternate.) The cookies won't look done really but as they sit they solidify They are really cakey.
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As an added treat you can whip up some cream cheese frosting as a dip, if if you don't mind them messier just squeeze a couple lines over finished cookies.
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Pure delight! from: Ann and .topsecretrecipes.com.
