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| 1/2 Tasse | Butter/margarine, softened |
| 1 1/2 Tasse | brown sugar firmly packed |
| 2 | eggs |
| 1 Tasse | Pumpkin -cooked, mashed |
| 1/2 Teelöffel | lemon extract |
| 1/2 Teelöffel | vanilla extract |
| 2 1/2 Tasse | all-purpose flour |
| 1 Esslöffel | baking powder |
| 1/2 Teelöffel | salt |
| 2 Teelöffel | Pumpkin pie spice |
| 1 Tasse | walnuts chopped |
| 1/4 Tasse | Butter/margarine, softened |
| 2 1/4 Tasse | sugar powdered, sifted |
| 2 Esslöffel | milk |
| 3/4 Teelöffel | Maple extract |
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Cream butter; gradually add brown sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating after each addition. Stir in pumpkin and flavorings. Combine flour, baking powder, salt, and pumpkin pie spice. Gradually add to creamed mixture, mixing well. Stir in walnuts. Drop dough by teaspoonfuls 2 inches apart onto greased cookie sheets. Bake at 375F for 12 minutes. Cool on wire racks. Frost with Maple Frosting. Yield: 7 1/2 dozen. (Maple Frosting) Cream butter; gradually add 1 cup powdered sugar, beating well at medium speed of an electric mixer.
Add remaining sugar alternately with milk, beating until smooth enough to spread. Add maple extract, and beat well. Yield: about 1 cup. From Southern Living Cookbook
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