Pumpkin Cookies - so tasty, so easy

Pumpkin Cookies

Prep Time: 20 Minutes

Cook Time: 17 Minutes

Yields: 48 servings

Ingredients
2 ¾ cups all-purpose flour
1 cup white whole wheat flour
¼ cup wheat germ
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 tablespoon ground cinnamon
¾ teaspoon ground nutmeg
¾ teaspoon ground cloves
¾ teaspoon salt
¾ cup butter, softened
1 ¼ cups white sugar
1 cup brown sugar
15 oz. can of pumpkin puree
(it’s the standard size can)
2 eggs
1 ½ teaspoons vanilla extract

Directions
1. Preheat oven to 350 degrees F.
2. Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
3. In a medium bowl, cream together the butter and sugar.
4. Add pumpkin, eggs, and vanilla to butter mixture, and beat until creamy.
5. Mix in dry ingredients.
6. Drop on cookie sheet by tablespoonfuls. (You can go larger if you like pumpkin as much as I do, but since the outcome looks a bit “healthy” strangers are uncomfortable taking a bigger cookie.)
7. Bake for 17 minutes in the preheated oven
8. Remove from cookie sheet and cool on a rack
9. You can ice them, if desired, but they’re really quite tasty without.

SUPER TASTY!

Sorry there's no picture, trust me they look healthy, not at all like a tasty cookie. But they are both healthy-ish and tasty.