Yummy Pumpkin Softies (cookies)

1 1/2 cups firmly packed brown sugar
1 stick (8 tablespoons) butter, softened
1 can (15 ounces) solid-pack pumpkin
2 eggs
2 1/2 cups whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
No-stick cooking spray
Optional garnishes: raisins, dried cranberries, sliced or slivered almonds, peanuts, chopped prunes or apricots

Heat the oven to 350F. Lightly spray 2 baking sheets with cooking spray.

Beat the sugar and butter until creamy in a large mixing bowl.

Add the pumpkin and eggs; beat well.

Combine the flour, baking powder, baking soda, cinnamon, salt and nutmeg in separate bowl; stir into the pumpkin mixture, mixing until dry ingredients are moistened. Drop the dough by rounded measuring tablespoonfuls onto the prepared pans. If desired, smooth the tops of the dough with the back of a spoon and decorate with dried fruits or nuts.

Bake for 15 to 18 minutes or until bottoms are golden brown. Remove to wire racks; cool completely.

Makes: 42
Source: Canned Food Alliance