Pumpkin Cookies

If you've ever had a pumpkin whoopie pie, prepare to celebrate because these are just like the cookies in a whoopie pie. They are soft and moist, more like heavenly bite-sized droplets of cake than cookies. I make them exceptionally small to get the texture just right, but be careful or you'll end up inhaling half a dozen of them.

Don't feel bad, though; they really aren't that bad for you. At least when you compare them to all the other (inferior) cookies you've had in the past. Because of the incredible amount of pumpkin, these cookies are chock-full of those things called vitamins. Oh yes, I said it. The mortal enemy of dessert, something actually healthy, is in something this delicious. How could that be? Well, you'll just have to make this recipe and find out.

2 T Sugar
1 1/3 Cups Brown Sugar
1 Stick Butter, Softened
1 Egg
2 tsp Vanilla
1 Cup Pumpkin Puree*
2 Cups Flour
1 tsp Baking Powder
1/4 tsp Baking Soda
1/8 tsp Salt
1 tsp Cinnamon
1/4 tsp Ginger
1/4 tsp Nutmeg
1/8 tsp Allspice
1/8 tsp Cloves

*If you use a standard can, you'll have just enough to make a batch of pumpkin cinnamon buns

Heat oven to 350F. Line cookie trays with parchment.

Combine the cinnamon, ginger, nutmeg, allspice, and cloves.

Cream the sugar, brown sugar, and butter together until fluffy. Add the egg, vanilla, and pumpkin puree. Fold in the flour, baking powder, baking soda, salt, and 1 1/2 tsp of the spice mixture.

Using a small cookie scoop, roll the dough into balls. Place on the prepared trays and bake for 12-14 minutes or until golden.

Makes 30
Recipe Adapted from Marcy Goldman