Pumpkin Cookies
(courtesy of Don Holzer, owner, Franz’s Backstube. Makes 44 cookies. Holzer suggests that home cooks cut this recipe in half)
3 cups brown sugar
1½ cups granulated sugar
1 pound plus ¼ cup butter
1 tablespoon pumpkin spice
Pinch salt
1 tablespoon baking soda
1 cup all-purpose flour
2 cans (about 30 ounces) pumpkin purée
1 cup pecans, finely chopped
Preheat oven to 330 degrees F.
Mix ingredients thoroughly together, drop spoonfuls on a baking sheet, and bake for 10 to 12 minutes. Cool and enjoy!
