These cookies are great if you have an egg allergy or just happen to have run out of them.

You’ll need some ungreased cookie sheets.
Preheat your oven to 350 degrees Fahrenheit.


1 cup brown sugar
1 cup pureed pumpkin
1/2 cup butter, softened
1 teaspoon vanilla extract
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon

In a large bowl, cream the brown sugar and butter. Mix in the pumpkin and vanilla.
Stir in the rest of the dry ingredients.
Drop the cookies onto the cookie sheets with a teaspoon or small cookie scoop.
Bake for 12-15 minutes.
Cool on wire rack.

Makes 3-4 dozen.