Pumpkin Cookies

INGREDIENTS:

• 1-1/2 cups pumpkin
• 1 teaspoon lemon extract
• 1/2 teaspoon cinnamon*
• 1/2 teaspoon ground nutmeg*
• 1/4 teaspoon ground ginger*
• 3-1/2 cups flour
• 2-1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup butter
• 1-1/4 cups sugar
• 2 eggs
• 2 cups chopped nuts, lightly toasted

METHOD:

Preheat oven to 400 degrees F. Lightly grease 2 baking sheets. In a small bowl, combine pumpkin, lemon extract, cinnamon, nutmeg and ginger. Set aside. In another bowl, whisk together flour, baking powder and salt. In a large bowl cream butter and sugar. Add eggs, one at a time. Fold in pumpkin mixture. Slowly add flour mixture. Mix until completely combined. Stir in nuts and mix well. Drop batter by rounded tablespoonful onto prepared baking sheets. Bake for 13 to 15 minutes. Completely cool on wire racks or use 1-1/4 teaspoons pumpkin pie spice. Raisins may be substituted for half or all of the nuts.