1/2 cup butter
1 cup brown sugar
1 teaspoon salt
2 teaspoons lemon juice
1 teaspoon cinnamon
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup pumpkin seeds
1 cup chopped pecans
1 cup chopped almonds
1 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, cream together the butter, brown sugar, salt, lemon juice, cinnamon and flour. Beat until smooth. Stir in the pumpkin, pecans and almonds. Roll dough into 1 inch rolls. Place rolls on ungreased baking sheets.
Bake for 10 to 13 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.