1/2 c. butter
1 1/2 c. brown sugar
2 eggs
1 c. canned pumpkin
1 tsp. vanilla
1 tsp. grated lemon peel
1 tsp. lemon juice
2 1/2 c. sifted flour
3 tsp. baking powder
1 tsp. salt
1 1/2 tsp. pumpkin pie spice
1/4 tsp. ginger
1 c. chopped English walnuts

Cream butter and sugar until fluffy. Beat in eggs one at a time. Stir in pumpkin, vanilla, peel and juice. Resift flour with dry ingredients. Blend into butter mixture. Stir in nuts. Drop by heaping teaspoons onto greased cookie sheets. Place 2 inches apart. Bake at 375 degrees 12 to 14 minutes. Can frost and make candy corn eyes and nose. Makes 3 dozen.
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