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The first time I made these, the dough was way too soft to roll out (even after chilling); however, they did make great drop cookies. The second time around, I doubled the recipe, used a total of 3 3/4 c flour and a bit more baking powder (to keep it proportional), then chilled overnight. They rolled out beautifully! The texture was like gingerbread cookies, but the spice taste is different. Yummy!

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myVerona December 16, 2007
Pumpkin Spice Cookies