1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon baking powder
1 cup pumpkin puree
1 cup brown sugar
4 eggs
1 cup chopped pecans
1 cup packed light brown sugar for decoration
1/2 cup butter, chilled and diced
8 tablespoons packed light brown sugar
Preheat oven to 350 degrees F (175 degrees C).
Sift together the flour, baking powder, baking soda, baking powder and baking soda, set aside. In a large bowl, cream together the pumpkin, brown sugar, eggs and pecans until smooth. Stir in the pumpkin puree mixture and brown sugar and mix thoroughly. Stir in the butter or margarine, then stir in the pumpkin mixture. Drop by rounded spoonfuls onto ungreased cookie sheets.
Bake for 8 to 11 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.