Pumpkin Cookies 
(Soft & Chewy) Mild spice for children

1/2 cup butter (softened)			
2 cups all purpose flour
1 1/4 cup packed brown sugar		
4 tsp baking powder
2 large eggs				
1/2 tsp salt
1 cup canned pure pumpkin (no spices)	
1/2 tsp ground ginger
1 tsp vanilla				
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground nutmeg

Optional items: 
1 cup chopped nuts or raisins

Cream butter and brown sugar in large bowl.  
Add eggs, beating well after each addition.  
Add pumpkin and vanilla.  Beat until smooth. 
Combine next 7 ingredients in small bowl.  
Add to butter mixture in 2 additions, mixing well 
until no dry flour remains. 
Add raisins and walnuts if desired.  

Drop 1 1/2 tbsp dough about 2 inches apart onto parchment 
paper or greased cookie sheets.  
Bake in 375F oven for about 15 minutes until golden.  
Let stand on cookie sheet for 5 minutes before 
removing to wire racks to cool.  
Makes about 4 dozen (48) cookies.

Submitted by: 
Tracy Lorette, Dietary Planner, Pond Mills Children’s Centre