Pumpkin Cookies

Here is another pumpkin cookie recipe. These are softer and raise up more while the other ones I posted before are like a regular oatmeal cookie. These also have more spices and taste a lot like fall---they would be great with a glass of apple juice, an apple, or milk. I think that it would be just fine if you wanted to substitute half the flour with whole wheat flour. The "pumpkin" I used was actually butternut squash--delicious!!






Soft and Chewy Pumpkin Cookies
1/2 cup butter
1/2 cup white sugar
1 cup brown sugar
2 eggs
1 cup pumpkin
1 tsp lemon extract (or 1/2 tsp grated lemon peel)
2 cups flour
2 tsp cinnamon
1/2 tsp salt
1/2 tsp cloves
1/2 tsp nutmeg
1/2 tsp ginger
1 tsp soda
1 cup chopped nuts
1 cup chocolate chips (or raisins)
Cream butter and sugars, add eggs, pumpkin and extract or peel and beat well. Sift dry ingredients together and add to creamed mixture. Add nuts and chocolate chips. Drop on greased cookie sheet--about a heaping tablespoonful. Bake at 400 degrees (350 in a convection oven) for about 10 minutes. Could be frosted with cream cheese frosting--but it's not necessary!