Ingredients
1 cup butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/3 teaspoon salt
1 egg
1 cup canned pumpkin
1 to 2 tablespoons finely chopped crystalized ginger
2 cups all purpose flour
1/2 cup chopped almonds, toasted (optional)
Preparation
In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, brown sugar, pumpkin pie spice, baking powder, baking soda and salt. Beat mixture until combined, scraping sides of bowl occasionally. Beat in egg, pumpkin and the ginger. Gradually add in flour, beating until combined. If desired, stir in 1/2 cup almonds. Drop dough by rounded teaspoon 2 inches apart onto an ungreased cookie sheet. Bake in preheated oven for 10 to 12 minutes or until bottoms are lightly browned. Transfer to a wire rack and let cool.
