Pumpkin Seed Cookie

1 large Egg, fresh, whole, raw
0.50 cup Butter, unsalted
1 tsp Cinnamon, ground
0.50 tsp Nutmeg, ground
0.50 tsp Salt
1 tsp Vanilla Extract
1 tsp Baking Powder
1 tsp Baking Soda
1.50 cup Granulated Sugar
2 serving Pumpkin-Libby's 100% Pure Pumpkin (1/2 cup)
2.50 cup Flour - Gold medal all purpose flour
.75 cup Pumpkin Seeds (whole seeds, roasted)

Cookies do better if made smaller. Original recipe called for tablespoon drop for cookies, i make smaller ones. (photo 1 is of cookie with glaze that I didn't use. I used pumpkin seeds instead)

Preheat oven to 350. Line baking sheets with parchment paper. Combine flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl. Beat sugar, butter, vanilla and egg in large mixing bowl. Gradually beat in flour mixture. Stir in pumpkin seeds. Drop by rounded teaspoon onto baking sheets. Bake for 15-18 minutes or until edges are firm. Cool on baking sheets for 5 minutes, or pull off parchment paper to allow cookies to cool further.
You can add a simple powdered sugar glaze if you like, but I chose not to, to lower the sugar.

Serving Size: Makes 4 dozen cookies