1/4 cup white sugar
1/2 cup milk
1 egg
1 egg, lightly beaten
1 teaspoon vanilla extract
1/2 teaspoon salt
1 cup pumpkin puree
1 cup chopped walnuts
1 1/2 cups all-purpose flour
3/4 cup margarine, melted
1/2 teaspoon baking powder
1/8 teaspoon salt
1 teaspoon ground cinnamon
Preheat the oven to 375 degrees F (190 degrees C.) In a large bowl, cream together the sugar, milk, egg, egg, and vanilla until smooth. Stir in the pumpkin and walnuts. Combine the flour, margarine, baking powder, salt, cinnamon, and pumpkin mixture; stir into the creamed mixture until thoroughly combined. Drop cookies using 22 toothpicks. Place cookies 2 inches apart onto ungreased cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, until tops begin to brown. Remove from cookie sheets to cool completely. Creamed pieces should be tender.