* 1 (16 ounces) can pumpkin, 2 cups
* 4 1/2 cups all-purpose flour
* 1 1/2 cups sugar
* 1 cup light brown sugar, packed
* 1 cup (8 ounces) butter, softened
* 4 teaspoons baking powder
* 2 teaspoons ground cinnamon
* 1 teaspoon maple extract
* 1 teaspoon vanilla extract
* 1/2 teaspoon ground ginger
* 1/4 teaspoon ground cloves
* 1/2 teaspoon baking soda
* 4 eggs
* 1 cup pecan halves
Into a large mixing bowl, measure all ingredients except pecans. With hand held mixer at low speed, beat ingredients until
blended, scraping bowl occasionally. Increase mixer speed to medium and beat for 1 minute longer.
Preheat oven to 350°. Using 2 tablespoons of batter for each cookie, spoon batter into mounds on ungreased baking sheets,
keeping mounds about 2 inches apart. Press a pecan half into the center of each cookie dough mound. Bake cookies for 18 to
20 minutes, until golden brown. Loosen cookies with spatula and move to wire rack to cool. Store in tightly covered container
for up to 4 days. Freeze in portions, if desired.
Makes 6 to 7 dozen cookies.
Cake Mix Pumpkin Cookies
1 package (18.25 ounces) reduced-fat yellow cake mix
1/2 cup quick-cooking oats
1 (15 ounce) can of pumpkin
2 tbs canola oil
2 - 2 1/2 tsp pumpkin spice (store-bought or make your own)
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp allspice
1/4 tsp nutmeg
Pour cake mix, oats, and pumpkin spice into a bowl. Add egg, pumpkin, and oil. Stir until dry ingredients are moist.
Coat a baking sheet with nonstick spray.
Place balls of cookie batter on baking sheet (two spoonfuls per cookie). Flatten batter with the back of a spoon.
Bake pumpkin cookies at 350 degrees for 18-20 minutes (until edges are golden).