Pumpkin Gingerbread Cookies

I found the best way to transition from Fall to Christmas baking. These cookies, right here. Pumpkin spices to gingerbread. Perfection.

And, yes, I was eating them in bed for breakfast, curled up with a riveting novel and warm cup of tea.

Pumpkin Gingerbread Cookies

inspired by

2 c. flour

1 t. baking soda

1/2 t. cinnamon

1/4 t. allspice

1/4 t. ginger

1/4 t. ground cloves

1/4 c. butter, salted

1 c. brown sugar, dark (or add 2 T. molasses)

1 egg

1 t. vanilla

1/2 c. pumpkin

Mix all dry ingredients in a medium bowl. Cream butter and sugar, mixing until smooth. Beat the egg in a separate bowl, adding in the vanilla and pumpkin. Add egg mixture to butter and sugar. Slowly add in dry ingredients to make a fairly stiff dough. Roll into a ball and place in the fridge or freezer for an hour or more.

Preheat oven to 350 degrees F.

Roll dough into balls about one inch in diameter; place on a baking sheet. Bake 10 minutes or until slightly browned on bottom.

Yield: About 3 dozen.