-
Sift together the flour and baking powder and set aside.
-
In the bowl of an electric mixer beat the oil, butter, sugar, icing sugar and vanilla for a few minutes.
-
Beat in the eggs, one at a time.
-
Mix in the pumpkin puree.
-
Slowly fold in the flour and baking powder mixture until a soft dough forms.
-
Chill the dough for at least an hour.
-
Mix together the 1/2 cup of sugar and all the spices.
-
Roll the dough in 1 1/4 inch balls, then roll them into the spiced sugar.
-
Place on a parchment lined baking sheet about 2 inches apart and press down with the bottom of a drinking glass to flatten slightly.
-
Bake in a preheated 350 degree F for 8 - 10 minutes or until the cookies start to turn brown at the edges and spring back when pressed at the center.
-
Cool cookies on a wire rack. Sandwich together with a spoonful of chocolate ganache if desired.
-
To make the chocolate ganache simply melt together the whipping cream and chocolate in a double boiler being careful not to overheat it. Stir the whole time while the chocolate is melting and as soon as it is smoothly melted, remove it immediately from the heat.