2 1/3 C. all-purpose flour
1/2 t. ground allspice
1 t. ground cinnamon
1/2 t. ground ginger
1/2 t. ground nutmeg
1/2 t. baking powder
1/4 t. salt
6 T. butter, softened
1/2 C. light brown sugar
1/3 C. granulated sugar
1 egg yolk, lightly beaten
1 t. vanilla extract
1/2 C. canned unsweetened pumpkin puree
In a medium bowl, whisk together the flour, allspice, cinnamon, ginger, nutmeg, baking powder and salt. Set aside.
In the large bowl of an electric mixer set on medium speed, beat together the butter, brown sugar and granulated sugar until light and fluffy. Add the egg yolk and vanilla, beating well. Beat in the pumpkin puree. Reduce the speed to low and add the flour mixture in 3 batches, mixing well after each addition.
Turn out the dough onto a lightly floured surface and divide in half. Flatten each half into a disk, wrap separately in plastic wrap and chill 30 minutes.
Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
Between sheets of plastic wrap, roll out 1 section of dough at a time to about 1/8-inch thickness. Using a pumpkin-shaped cookie cutter, cut out cookies. If desired, cut out eyes, nose and mouth on each cookie. Transfer to the prepared baking sheets.
Bake until golden 12 to 15 minutes. Cool on racks.
About 30 3 1/2-inch cookies
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