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I got this recipe here:

https://www.tablespoon.com/recipes/crunchy-pumpkin-cookies-recipe/1/print/

1 1/2 cups packed brown sugar
1/2 cup margarine or butter, softened
1/2 cup shortening
1 cup canned pumpkin
1 egg
2 1/3 cups Gold Medal® all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup pumpkin seeds or chopped pecans

Heat oven to 350º. Mix brown sugar, margarine and shortening in large bowl. Stir in pumpkin and egg. Stir in flour, baking powder, salt and cinnamon. Stir in pumpkin seeds.
Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet; flatten slightly.
Bake 12 to 15 minutes or until almost no indentation remains when touched in center. Remove from cookie sheet. Cool completely on wire rack.

I used Splenda brown sugar blend. I think that it definitely affected the way these cookies came out. They are GOOD, but they are NOT crunchy. I may try these again using (real) brown sugar and see how they are.

The winner of the Hello Kitty hotpads/pot holders was meluvchris418.
Thanks for playing.