Pumpkin Balls

If using two baking sheets, bake them one after the other to keep the temperature stable.

The butter should be really soft so it combines more quickly and aerates with the sugar.

Puree the pumpkin as finely as possible so the balls turn out even.

Mixing the flour and baking powder first ensures the leavening is evenly distributed.

Don't knead too long to keep the dough tender.

Slightly damp hands make it easier to shape even balls.

Press the almond only far enough that it holds, but not so far that it reaches the baking sheet.

The balls will seem soft right after baking and will firm up as they cool.