Pumpkin Cookies

Pumpkin Nut Cookies

• 1/2 cup butter
• 1 cup granulated white sugar
• 2 large eggs, beaten
• 1 cup solid packed pumpkin puree
• 2 cups sifted all-purpose flour
• 4 tsp baking powder
• 1 tsp salt
• 2-1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ginger
• 1 cup chopped walnuts 

1. Preheat oven to 350 degrees F.
2. Cream butter until light and fluffy.
3. Add sugar gradually, mix in.
4. Combine beaten eggs and pumpkin in a separate bowl.
5. In another bowl, sift flour, baking powder, salt and spices.
6. Add pumpkin egg mixture to butter and sugar mixture, beat well.
7. Add dry ingredients until well blended.
8. Stir in nuts.
9. Drop on greased cookie sheets, bake 15 minutes at 350 degrees.

Pumpkin Shortbread Cut-outs

• 1 cup salted butter
• 1/3 cup light brown sugar
• 1/3 cup honey
• 1 tsp pumpkin spice
• 1/4 tsp. salt
• 2-1/2 cups sifted all-purpose white flour

Chocolate Dip Option:

• 1 cup semisweet chocolate chips
• 2 tsp butter
• chopped nuts, coarse sugar, or candy sprinkles (also optional)

1. Let butter stand on counter until it reaches room temperature.
2. Cream 1 cup butter and 1/3 cup brown sugar together in a mixer until light and fluffy, about 5 minutes.
3. Mix in 1/3 cup honey.
4. Sift together 2-1/4 cups flour, 1 tsp pumpkin spice and 1/4 tsp. salt.
5. Add flour mixture to butter mixture 1/2 cup at a time, mixing after each addition.
6. Wrap cookie dough in plastic wrap and chill in the refrigerator 30 minutes or more.
7. Preheat oven to 325 degrees F.
8. Line a cookie sheet with parchment paper.
9. Use remaining flour to sprinkle on another sheet of parchment paper.
10. Roll out cookie dough on the floured paper, 1/2 inch thick.
11. Use a round cookie cutter (or cut dough in shapes).
12. Use a spatula to transfer cut-out cookies to the parchment-lined baking sheet.
13. Gather dough scraps and roll again until all dough is used, using another cookie sheet if you have one.
14. Bake cookies in preheated 325 degree oven until lightly golden, 14-16 minutes.
15. Remove from oven, cool on pan 2 minutes, then use a spatula to transfer cookies to a cooling rack to finish cooling. 
16. In a microwavable bowl, dab 2 tsp. butter on 1 cup chocolate chips and microwave until just melted, about 1-1/2 minutes. Stir.
17. Drizzle chocolate on the cookies or dip an edge of each cookie into the chocolate.
18. Chocolate can be sprinkled with ground nuts or coarse sugar or candy sprinkles.