A delicous autumn-ish treat

For some reason, in the fall my thoughts turn to all things pumpkin.  Pumpkin pie, pumpkin soup, pumpkin seeds.  I don't even like pumpkin.  But I do like these yummy cookies, which through the magic of canned pumpkin puree, can be made and enjoyed year-round.  And they're practically health food, what with the pumpkin, and the egg, and the chocolate.

Old-Fashioned Soft Pumpkin Cookies

2 1/2 c. flour
1 t. baking powder
1 t. baking soda
1/2 t. salt
1 t. cinnamon
1/2 t. nutmeg
1/2 c. butter or margarine, softened
1 1/2 c. granulated sugar
1 c. pumpkin puree
1 egg
1 t. vanilla extract.

1. Mix dry ingredients and set aside.
2. Cream together butter and sugar.
3. Add pumpkin, egg, and vanilla and beat until light and creamy.
4. Add dry ingredients; mix well.
5. Drop by rounded tablespoon onto greased cookie sheets and bake in 350*F oven for 15-20 minutes, or until lightly browned.
6. Cool on wire racks; drizzle with glaze*.

Variations:
Add 1 c. raisins or
1 c. chopped nuts or
1 c. raisins and 1 c. chopped nuts
1 c. uncooked rolled oats and 1/2 c. crushed pineapple, drained or
1 c. semi-sweet chocolate chips

Makes about 3 dozen

Just FYI, I add chocolate chips to mine, and I never make the glaze.

Enjoy!

* For glaze, combine 2 c. sifted powdered sugar, 3 T. milk, 1 T. melted butter or margarine, and 1 t. vanilla extract.  Blend until smooth