1 1/2 cups firmly packed brown sugar
1 stick (8 tablespoons) unsalted butter, softened
1 can (15 ounces) solid-pack pumpkin
2 large eggs, slightly beaten
2 1/2 cups whole-wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
Non-stick cooking spray
Optional garnishes: raisins, dried cranberries, sliced or slivered almonds, peanuts, chopped dried plums or apricots

Preheat the oven to 350°F.

In a large mixing bowl, beat brown sugar and butter until creamy. Add pumpkin and eggs; beat well.

In a separate bowl, combine flour, baking powder, baking soda, cinnamon, salt and nutmeg; stir into pumpkin mixture, mixing until dry ingredients are moistened. Lightly spray 2 baking sheets with cooking spray. Drop dough onto prepared pans by rounded measuring tablespoonfuls. If desired, smooth tops of the dough with the back of a spoon and decorate with dried fruits or nuts.

Bake for 15 to 18 minutes or until bottoms are golden brown. Remove to wire racks; cool completely.

Servings: 42

Submitted by: Canned Food Fan: Recipe courtesy of Mealtime.org