Spiced Pumpkin Cookies with Dates

They are equally delicious with or without frosting. To celebrate Halloween, I decorate them with raisins for eyes, a straight piece and crossed-sections of dates for nose and mouth, respectively.

For more bite and texture, add a cup of your favorite chopped nuts to the following ingredients:

• Preheat oven to 375 degrees Fahrenheit and line cookie sheets with parchment paper.

• Combine flour, baking powder, baking soda, cinnamon, and allspice together for later use.
  
  
• Cream butter using an electric mixer at medium speed for 1 minute. Then add sugar and continue beating until the mixture is fluffy. Finally, add egg and continue beating until well blended.

• Using a spatula or wooden spoon, gradually stir in pumpkin, then flour mixture, and finally chopped dates and/or your preferred nuts.

  
  

• Drop dough by rounded tablespoons, spacing about 1 or 2-inches apart, onto prepared cookie sheets. If you want to decorate cookies before baking, flatten each portion slightly before placing your decorating materials.
  
  
  
  
• Bake for about 10 minutes or until bottoms of cookies are lightly browned.

  
  

• Transfer pumpkin cookies to wire racks to cool completely before serving or frosting.

Heat butter and brown sugar in a saucepan over medium heat until butter melts. Remove from heat and stir in sifted powder sugar and vanilla extract. Add just enough hot water to make a smooth and spreadable frosting.

Immediately frost cooled pumpkin cookies. If frosting becomes grainy, add a few more drops of hot water and stir until smooth.

This is a chance to make your well-thought opinion known.:-)