Pumpkin Candy Cookies

Directions

1. Set your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a large bowl, beat the butter and sugar together until fluffy. Then mix in the pumpkin puree, egg, and vanilla extract.
3. In a separate bowl, combine the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
4. Slowly add the dry mixture into the wet mixture, stirring just until combined. Gently fold in the candy corn.
5. Drop tablespoon-sized rounds of dough onto the prepared baking sheets, leaving about 2 inches between each.
6. Bake for 12 to 15 minutes, until the edges are firm and lightly golden. Let cool on the sheet for 5 minutes, then move to a rack to finish cooling.