Pumpkin Pecan Cookies

Since last week we brought you a savory pumpkin dish this week we thought we'd do something sweet for you -- cookies!  If you love soft-baked treats, you'll love these cakey cookies. For those who like a little crunch, the pecans add a nice bit of texture to every bite.

Pumpkin Pecan Cookies

1/2 cup butter (1 stick), room temperature
1/2 cup sugar
1/2 cup brown sugar, lightly packed
1/4 cup molasses
1 egg
1 cup pumpkin puree (canned or homemade)
2 1/2 cups flour
1 tsp baking soda
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 cup milk
1/2 cup pecans, chopped
brown sugar to sprinkle
powder sugar to dust

In a mixing bowl, cream butter and sugars together.  Add in molasses and egg, blend until smooth.

Stir in pumpkin.

Sift together flour, baking soda, and spices.

Alternately add flour mix and milk to the dough/batter, mix until smooth.  The mixture will be somewhere between a batter and a dough, very light and fluffy.

Gently fold the pecans into the mixture and spoon dough/batter onto a greased cookie sheet.  Sprinkle with a smidge of brown sugar.

Bake at 375 for 10-12 minutes until firm to the touch.  Remove cookies from oven and place on a rack to cool.

Once the cookies are cool, roll them in powder sugar and start chomping!  So tasty and good.  Makes about 2 1/2 dozen.