Harvest Time Cookies

As part of my lovely Thanksgiving week, I naturally worked hard to move thru the pounds of pumpkin puree in the freezer. There was pies naturally, and a bread or two, but one of the most fun to make was Pumpkin Hazelnut Cookies.
Butter, sugar and honey creamed, then an equal measure of pumpkin. Don't forget all the spices - cinnamon, allspice, cloves, nutmeg and ginger.
Leavening and whole wheat pastry flour, I then sifted the fine bits out of my roasted hazelnuts. Whenever I use my food processor to chop nuts I end up with both nearly whole pieces, and very fine flour. Putting it in the cookies gave a subtle nutty flavor, but kept them from getting lumpy.
I rolled it out pretty thick, I like squishy cookies not burnt ones. And I'm not afraid of big cookie cutters either! I made both oak leaves and these odd turkey (?) shaped ones. No matter how fast I roll I rarely can keep up with the oven...
Have you been making seasonal yummies? Try something new, and it may become a common occurrence...
UPDATE - These cookies were brought to craft night at the local coffee house, and shared with the barista a few weeks ago. Last week he had a special request "it's my birthday next week, will you make me some of those cookies?" This "recipe" is officially part of the repertoire!