Ingredients

2 ½ cups all purpose flour
1 teaspoon soda
1 teaspoon baking powder
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon salt
1 ½ cups granulated sugar
1 stick butter, softened
1 cup canned pumpkin
1 large egg
1 teaspoon vanilla extract
glaze - recipe follows



Directions

Preheat oven to 350° and grease baking sheets.

Combine flour, baking soda, baking powder, cinnamon, and salt in medium bowl. Beat sugar and butter in large mixing bowl until well blended. Mix in pumpkin, egg and vanilla extract until smooth. Gradually blend in flour mixture. Drop by rounded tablespoons onto prepared baking sheets.

Bake for 15 - 18 minutes or until edges are firm. Cool on baking sheets for two minutes then remove to wire racks to cool completely. Drizzle glaze over cookies.

For Glaze

Combine two cups sifted powdered sugar, 3 tablespoons milk, 1 tablespoon melted butter and 1 teaspoon vanilla extract and blend until smooth.

For a variation, chopped nuts may be added to the cookie batter.

Makes 3 dozen cookies. 




Ingredients

¼ cup butter, softened
1 cup packed brown sugar
1 egg
½ quick cooking oats
½ cup apple butter
1 cup all purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
2 tablespoons milk
½ cup chopped nuts
½ cup raisins



Directions

In a mixing bowl, cream butter and sugar until smooth. Beat in egg, oats and apple butter. Combine dry ingredients and gradually add to creamed mixture along with the milk. Beat until well blended. Stir in nuts and raisins. Chill well. Drop by teaspoonfuls onto lightly greased cookie sheets. Bake at 350° for 15 minutes.

Cookies may be frozen in tins or freezer bags, if desired.