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Brooks Breads Cafe Pumpkin Spice Cookies

3/4 lb. butter
11 oz. (1 1/2 C. plus 2 T.) sugar
2 eggs
1 C. canned pumpkin
1 T. vanilla extract
1 lb. 7 oz. (5 C. minus 2 tablespoons) flour
1/2 t. salt
1 1/2 t. baking powder
2 t. ground cinnamon
1 t. ground mace
1/2 t. ground ginger
1 t. ground cloves
1 T. fine orange zest

Cream butter with mixer at high speed for 2 minutes until creamy. Scrape sides of bowl. Continue to beat and add sugar. Beat until light and sugar is not grainy. Scrape and continue beating. Add eggs, one at a time, scraping down bowl in between additions. Add pumpkin and vanilla extract. Beat until smooth.

At lower speed, add remaining ingredients. Mix only until incorporated. Put cookie dough onto a sheet pan and refrigerate until firm (at least an hour; the colder the better).

When ready to roll, preheat oven to 350F. and flour work surface well. Take a piece of dough and form it into a ball, removing any cracks or seams. Roll out evenly. Use flour liberally, but brush off excess before baking. Cut into desired shapes. Bake 10 - 12 minutes at 350F. until edges are light brown. Center will be soft, but dough will spring back without leaving an imprint.

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