Ingredients

• 2 and 1/2 cups Birkett's Premium Graham Flour
• 1 tsp. baking powder
• 1 tsp. baking soda
• 2 tsp. ground cinnamon
• 3/4 tsp. ground nutmeg
• 3/4 tsp. ground cloves
• 1/2 tsp. salt
• 1/2 cup butter, softened
• 1 1/2 cups raw (turbinado) sugar
• 1 cup canned pumpkin puree
• 1 egg
• 1 teaspoon vanilla extract
• Powdered sugar, for dusting

Directions

1. Preheat oven to 350 degrees Fahrenheit (175 degrees C). In a medium bowl, whisk together your dry ingredients (flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt).
2. In another medium bowl, cream together butter and sugar. Add pumpkin, egg, and 1 teaspoon vanilla; beat until creamy. Mix in dry ingredients and stir just until combined. Use a cookie dough scoop or two spoons to drop one tablespoon of dough onto a parchment paper-covered cookie sheet. Flatten each cookie slightly.
3. Bake for 15 to 20 minutes. Sprinkle the baked cookies with a light dusting of powdered sugar and transfer the cookies to a rack to cool