These wonderful cookies are soft and light.  I think they are just the perfect thing to have will some milk or tea.

Ingredients:

• 1 ½ cups cooked, mashed and drained pumpkin (cooled)
• 1 ½ cups all-purpose flour
• ½ tsp baking powder
• ½ tsp baking soda
• 1 tsp ground cinnamon
• ¼ tsp ground cloves
• ¼ tsp ground nutmeg
• ¼ tsp salt
• ½ cup butter or margarine
• ½ cup lightly packed brown sugar
• ½ cup granulated sugar
• 1 large egg

Directions:

1. Preheat oven to 350°F (175°C)
2. In a large bowl, cream margarine, brown sugar and granulated sugar together.
3. Add egg and beat well.
4. Stir in pumpkin.
5. Add dry ingredients (flour, baking soda, baking powder, cinnamon, cloves, nutmeg and salt).  Stir until the dry ingredients are just moistened.
6. Measure a rounded tablespoon for each cookie.  Drop each spoonful of batter on to a cookie sheet that has been greased or lined with parchment.
7. Bake for 8 to 10 minutes.

(makes 36 cookies)

Optional – Maple Glaze:

Mix ¾ cup confectioners sugar with 2 tbsp maple syrup and a splash of water.  Stir until smooth and creamy.  If you need to, a more water but just add a tiny bit at a time.  Drizzle of each cookie after they have cooled.

Note:

If you don’t happen to have a pumpkin to cook, you could easily substitute squash, carrots, or even sweet potato in this recipe.