My husband had this recipe when I met him... his mother used to make them for him. I know it can be treading in some dangerous waters to try and make something for a man that his mama used to make, but these are pretty fool-proof. I've never had them come out anything less than perfect! He's not the complaining type in general, but he's never mentioned that his mother could have done better.
I have done them with canned puree and with my own, and either way they come out lovely. They are light, almost cake-like, soft, and not too sweet. The spices are similar to pumpkin pie or pumpkin bread, so they immediately feel like an old favorite, from the first time you try them.
(makes 4-5 dozen small cookies)
3/4 cup butter at room temperature
1 cup brown sugar, packed
2 eggs, lightly beaten
1 cup pumpkin puree
2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1/4 teaspoon salt
Preheat the oven to 375.
Cream together the butter and sugar. Beat in the eggs. Mix in the pumpkin puree.
In a separate bowl, combine all the dry ingredients. Stir into the pumpkin mixture and mix well.
Drop by teaspoonfuls onto a cookie sheet. (the dough is a little wetter than most cookie doughs, don't fret.) Bake for 12-14 minutes, until the bottoms are starting to brown.