Chewy Pumpkin Cookies
from the kitchen of Sharmagne Leland-St. John

2 ½ cups all-purpose flour
1 teaspoonbaking soda
1 teaspoonbaking powder
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon salt
1 ½ cups sugar
½ cup butter, softened
1 cup pumpkin purée
1 egg
1 teaspoon pure vanilla extract
1 cup powdered sugar

Line baking sheets with parchment paper.

in a medium bowl, combine the flour, baking
soda, baking powder, cinnamon, nutmeg
and salt. Beat the sugar and butter together at
medium high speed, then blend in the
pumpkin, egg and vanilla until well blended.
Gradually mix in flour and the dry ingredients.

Refrigerate dough for 3-4 hours.

Preheat oven to 375° F

Spoon the dough into one inch balls. Roll in
the powdered sugar then place the balls onto
baking sheets ( 1 dozen per sheet.)

Bake for approximately 12 minutes.

Remove from baking sheet to a cooling rack.

When completely cooled you may store cookies
in an airtight container.

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