Pumpkin-nut Cookies

• 1 cup butter
• 2 cups granulated sugar
• 1 15-ounce can pumpkin
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1 teaspoon salt
• ¾ teaspoon ground nutmeg
• ½ teaspoon baking soda
• ½ teaspoon ground allspice
• 2 eggs
• 1 tablespoon vanilla
• 4 cups all-purpose flour
• 1½ cups chopped pecans
• 4 cups sifted powdered sugar
• 1 ¼ cup milk
• 2 tablespoons soft butter
• 1 teaspoon vanilla

Grease a cookie sheet; set aside. In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add the granulated sugar, pumpkin, baking powder, cinnamon, salt, nutmeg, baking soda, and allspice. Beat until combined, scraping side of bowl occasionally.

Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Stir in pecans.

Drop dough by a rounded teaspoon 1 inch apart onto the prepared cookie sheet. Bake in a 350° overn fo 12 to 15 minutes or until edges are golden brown.

Transfer cookies to a wire rack; cool. If desired, spread the Powdered Sugar Icing over cookies. Makes about 72 cookies.

Powdered Sugar Icing (optional)
4 cups sifted powdered sugar
1 ¼ cup milk
2 tablespoons soft butter
1 teaspoon vanilla

In a medium bowl combine sifted powdered sugar, milk, soft butter, and vanilla. If nessesary, stir in enough additional milk to make icing of spreading consistency.

Enjoy!