CRUNCHY GINGERY PUMPKIN COOKIES WITH VARIATIONS
about 5 ½ to 6 dozen cookies
Sift together the first 4 ingredients. In a medium bowl, cream butter until smooth. Gradually add brown sugar, beating until light and fluffy. Add pumpkin and vanilla, mixing well. Stir in dry ingredients and nuts and crystallized ginger, if desired, mixing well. Drop dough by rounded teaspoonfuls, 2 inches apart, onto un-greased (or very lightly greased) baking sheets. Bake in a preheated moderate oven (375 degrees F.) for 10 minutes, or until done. Do not overbake. Transfer cookies to wire racks to cool. Cookies will firm upon cooling. Store in an airtight container.
Note: Cookies made with butter will tend to be flatter and the dough will spread out more readily as they bake than those made with margarine or shortening which tend to puff and hold their shape. The flavor of butter, however, can not be duplicated.
Note: May omit eggs; use the equivalent of 2 eggs in egg substitute, IE Egg Beaters.
Note: Do not use pumpkin pie filling.