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Pumpkin Pecan Cookies

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1/2 cup butter, room temperature
1/2 cup granulated sugar
1/2 cup light brown sugar, firmly packed
1/4 cup molasses
1 egg
1 cup pumpkin pie filling
1/4 teaspoon pumpkin pie spice
2 cups all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 cup milk
1/2 cup finely chopped pecans

In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in molasses and egg. Stir in the pumpkin purée. In another bowl, sift together the flour, baking soda, cinnamon, and nutmeg. Stir flour mixture into the creamed mixture along with the milk. Blend thoroughly but do not over beat.

Drop cookie dough by rounded teaspoonfuls onto greased baking sheets. Bake at 375°F for about 12 minutes, until set. Cool for a minute; remove to racks and continue to cool. Dust pumpkin cookies with sifted confectioners' sugar.

To make pumpkin purée, cut pumpkin in half, crosswise. Remove seeds and membranes. Place on a greased baking sheet, cut side down, and bake at 325°F for 1 hour, or until tender. Cool for 10 minutes. Remove pulp and place in blender or processor. Purée or process until smooth. Place in a cheesecloth-lined mesh strainer or sieve and let drain into a bowl for about an hour. When dripping has stopped, put purée into a container, cover, and refrigerate if not using right away.

Makes about 3 dozen pumpkin cookies.

 

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