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Pumpkin-Spice Cookies

2 C. unsifted all purpose flour
1/2 C. unsifted cake flour
1 tsp. baking soda
1 tsp. baking powder
3/4 tsp. salt
2 tsp. cinnamon
3/4 tsp. nutmeg
1/2 tsp. ginger
1/4 tsp. allspice
1/4 tsp. cloves

8 T. unsalted butter, soft to room temp.
8 T. shortening (Crisco or the like)
1 C. light brown sugar
1 extra-large egg, room temp. plus
1 extra-large egg yolk, at room temp.
1 T. molasses
2 tsp. vanilla extract
1 C. unsweetened pumpkin puree
3/4 C. chopped pitted dates, or 3/4 C. soft raisins
3 T. bran

Lightly grease and flour cookie sheets. Preheat oven to 375 deg.

Sift dry ingredients together. In separate bowl, cream butter,
shortening and sugar, and beat for 1 minute. Beat in the egg and
egg yolk. Blend in the molasses and vanilla. Add pumpkin and
blend well. Blend in the sifted dry ingredients by hand, in two
additions, beating just until the flour has been absorbed. Stir
in the dates or raisins and bran.

Drop dough by rounded T. onto prepared sheets, placing the mounds
2 1/2 inches apart.

Bake in middle of the oven for 12 to 14 minutes, or until firm to
the touch. Transfer cookies to racks and cool 20 minutes. Store
in airtight tin.

These are really good with cream cheese frosting.


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