Been making this recipe for years! It really helps you turn the corner and say “Welcome, Fall!”
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup softened butter
1 1/2 cups white sugar
1 cup canned pumpkin puree
1 egg
1 teaspoon vanilla extract
Preheat oven to 350.
Combine flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt; set aside.
In a medium bowl, cream together the butter and sugar. Add pumpkin, egg, and vanilla to butter mixture, and beat until creamy.
Mix in dry ingredients.
Drop on cookie sheet by tablespoonfuls and flatten slightly. Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then frost. (we use cream cheese frosting)
Cookin With Brooke 
Printed your Tastes Like Lasagna Soup. Not a real fan of cooking so I love simplicity in recipes. Would you please clarify for me what goes in the crockpot from the ingredients for this? Ground beef, noodles and spaghetti sauce? How much spaghetti sauce? Couldn’t find that in the posting.
Thank you! Enjoy hearing about your recipes during your show!
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Michelle…Thanks for your note. Sorry if the recipe seemed confusing. I just re-read it, and I should probably edit it so it’s more clear. If you don’t want to make the sauce, you can use 3 jars of your favorite spaghetti sauce (about 40oz total) instead of all the sauce ingredients. Mix the sauce with the ground beef and put it in the crockpot. Stir in the chicken broth and noodles. Then let it cook. Adding the cheese at the end. Does that help? THANKS!
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