1/2 c. butter
1 1/2 c. brown sugar, packed
2 lg. eggs
1 c. cooked or canned pumpkin
1 tsp. vanilla
1 tsp. grated lemon peel
1 tsp. lemon juice
2 1/2 c. sifted all-purpose flour
3 tsp. baking powder
1 tsp. salt
1 1/2 tsp. pumpkin pie spice
1/4 tsp. ginger
1 c. coarsely chopped Diamond walnuts

NOTE: For pumpkin pie spice use instead 1 teaspoon cinnamon, 1/4 teaspoon allspice, 1/4 teaspoon nutmeg; allspice may be deleted, if desired.

Cream butter and sugar together until fluffy. Beat in eggs, one at a time. Stir in pumpkin, vanilla, lemon peel and juice. Resift flour with baking powder, salt and spice; blend into butter mixture. Stir in walnuts. Drop by tablespoonfuls onto greased baking sheets 2 inches apart. Bake at 375 degrees for 12 to 14 minutes. Makes about 2 1/2 dozen 3-inch cookies.

To decorate: Spread cookies with a vanilla butter cream frosting--powdered sugar, butter, vanilla and enough milk until right consistency--and make "face" with walnut pieces and candy corn.