Pumpkin Cookies IV

Ingredients

• 1/2 cup butter, softened
• 1/2 cup white sugar
• 1/2 cup packed brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 cup canned pumpkin puree
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
2. In a medium bowl, cream together the butter, white sugar, and brown sugar until smooth.
3. Beat in the egg, then stir in the vanilla and pumpkin.
4. Combine the flour, baking soda, cinnamon, nutmeg, cloves, and salt; stir into the pumpkin mixture.
5. Drop by teaspoonfuls onto the prepared cookie sheets.
6. Bake for 10 to 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Interesting Facts

• This recipe makes approximately 30 small cookies.
• These cookies are best enjoyed the day they are made, but can be stored in an airtight container for up to 5 days.