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Iced Pumpkin Cookies

Reviewed: Oct. 28, 2012
These pumpkin cookies were amazing! Make sure cookies are completely cooled before storing. If stacking cookies in container, I recommend adding a piece of parchment (wax) paper between each layer. I made a few substitutions: 2 1/2 cups all-purpose flour => 1 cup whole wheat flour & 1-1/2 cup all-purpose flour, 1-1/2 cup white sugar => 3/4 cup white sugar & 1/2 cup brown sugar, 1 teaspoon baking soda => 1-1/4 tsp baking soda, 1 can pumpkin puree => 1 cup fresh pumpkin-baked at 350 degrees for 75 min & then cooled. Optional additions: 1/2 cup raisins or 1/2 cup mini chocolate chips or 1/2 cup dried cranberries with orange peel. Hard to resist. You won't be disappointed! :)
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