These cookies are great for folks that love pumpkin quickbread (though they don't keep super well because they are very moist, no matter how big of a batch I've made for potlucks or holiday parties that's not a problem because I never have any to take home after).
Oh, also you can substitute 2 mashed up bananas and the spices you usually use for banana bread in this recipe to get banana bread cookies, which are also a hit, but the pumpkin ones get requested of me a lot.
Pumpkin bread cookies
2 1/2 cups all purpose flour
1 t baking powerd
1 t baking soda
2 t ground cinnamon
1/2 t ground cloves
1/2 t ground nutmeg
1/2 t salt
1/2 cup softened butter
1 cup white sugar
1/2 cup packed brown sugar
1 cup canned pumpkin puree (it's okay to use pumpkin pie filling but I'd cut back of the spice)
1 egg
1 t vanilla extract
Preheat oven to 350 degrees.
Sift/combine flour, baking powder, baking soda, spices, and salt, set aside
Cream together butter and sugars. Add pumpkin, egg, and vanilla to butter mixture, beat until creamy. Mix in dry ingredients. Drop on ungreased cookie sheet by T/tablespoonful or equivalent cookie scoop.
Bake for 15-20 minutes, cool on wire rack.
Fun mixins to the batter: mini chocolate chips, butterscotch chips, crushed nuts of your choice. I haven't tried the butterscotch chips with the banana bread version but the chocolate chips and nuts do well in those as well.