I found this recipe on the Libby’s Foods website, made it to take along to a party, and the cookies were a big hit.  Easy to make and not cloyingly sweet, they’re perfect with coffee.  The recipe calls for them to be glazed but I wasn’t wild about that so I left mine plain.  I’ve included it here in case you want to give it a try.

2 1/2 C all-purpose flour
1 t baking soda
1 t baking powder
1 t cinnamon
1/2 t ground nutmeg (freshly ground makes a huge difference)
1/2 t salt
1 1/2 C granulated sugar (I substituted 3/4 C  Splenda Brown Sugar for Baking)
1/2 C butter (1 stick), softened
1 C canned pumpkin
1 large egg
1 t vanilla extract
Glaze (recipe follows)

• Preheat oven to 350.  Grease baking sheets.
• Combine flour, baking powder, baking soda, cinnamon, nutmeg and salt in a medium bowl.  Beat Sugar and butter in large mixer bowl until well blended. Beat in pumpkin, egg and vanilla extract until smooth.  Gradually beat in flour mixture.  Drop by rounded tablespoon onto prepared baking sheets.
• Bake for 15 to 18 minutes or until edges are firm.  Cook on baking sheets for 2 minutes; remove to wire racks to cool completely.  Drizzle glaze over cookies.
• FOR GLAZE: Combine 2 C sifted powdered sugar, 3 T milk, 1 T melted butter and 1 t vanilla extract in small bowl until smooth.

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