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1 c. canned pumpkin
1 1/2 tsp. vanilla
2 c. all-purpose flour
1 tsp. Clabber Girl Baking Powder
1 tsp. Rumford Baking Soda
1 1/2 tsp. cinnamon
1/2 c. softened butter
1/2 tsp. nutmeg
1 c. packed brown sugar
1/4 tsp. salt
In a large bowl, cream together butter and sugar; add pumpkin and vanilla and mix well. In a separate bowl, combine flour, Clabber Girl Baking Powder, baking soda and spices. Add to creamed mixture and mix until thoroughly combined.
Refrigerate dough for at least 2 hours, until firm. Line cookie sheets with parchment paper and preheat oven to 350° F.
On a floured surface, roll out dough to about a 1/8 inch thickness. Cut with cookie cutters and place cookies 1 inch apart on cookie sheets. Bake for 12 to 15 minutes.
1 c. canned pumpkin
1 1/2 tsp. vanilla
2 c. all-purpose flour
1 tsp. Clabber Girl Baking Powder
1 tsp. Rumford Baking Soda
1 1/2 tsp. cinnamon
1/2 c. softened butter
1/2 tsp. nutmeg
1 c. packed brown sugar
1/4 tsp. salt
In a large bowl, cream together butter and sugar; add pumpkin and vanilla and mix well. In a separate bowl, combine flour, Clabber Girl Baking Powder, baking soda and spices. Add to creamed mixture and mix until thoroughly combined.
Refrigerate dough for at least 2 hours, until firm. Line cookie sheets with parchment paper and preheat oven to 350° F.
On a floured surface, roll out dough to about a 1/8 inch thickness. Cut with cookie cutters and place cookies 1 inch apart on cookie sheets. Bake for 12 to 15 minutes.