Pumpkin cookies

1 cup butter

1 cup sugar

1 cup canned pumpkin

2 eggs

1 teaspoon vanilla

2 cups flour

2 tablespoons baking powder

1 teaspoon baking soda

2 teaspoons cinnamon

½ teaspoons nutmeg

½ teaspoons ginger

½ teaspoon cloves

Preheat oven to 350

Cream together butter and sugar until light and fluffy. Blend in pumpkin, eggs and vanilla and beat until well incorporated.

In a separate bowl blend together all other ingredients. With the mixer running slowly, add dry ingredients to the pumpkin batter slowly. Don’t over mix! Scoop batter using a 1 ounce ice cream scoop and place on parchment lined baking sheets.

Bake for about 10 minutes. Allow cookies to cool on a rack or on parchment paper until cool.

** To turn into Pumpkin Moon Pies, make marshmallows (I use Martha Stewart’s recipe) and use a biscuit cutter to create a marshmallow the same size as the cookie. Dip in melted chocolate and allow to cool on a baking rack. For perfect melted chocolate, use Chocolate Candy melts available at craft stores.