Pumpkin Cookies

Soft Pumpkin Cookies

• 1 (15 ounces) can pumpkin
• 4 1/2 cups all-purpose flour
• 1 1/2 cups sugar
• 1 cup light brown sugar, packed
• 1 cup butter, softened
• 2 1/2 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
•  pecan halves

   Preheat oven to 350°

Measure all ingredients except pecans into a large mixing bowl. Using a hand held mixer on low speed, beat ingredients until blended, scrap bowl occasionally. Beat 1 minute longer on medium speed. 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. Makes 6 - 7 dozen cookies. These can be frozen! Oh and they're really good if you top them with cream cheese icing and the stick the pecan half on AFTER they're baked. I love cream cheese icing... Enjoy!