3 1/2 c  Flour
  1 1/2 c  Brown sugar, packed
      2 ts Baking powder
    1/2 ts Salt
      2 ts Pumpkin pie spice
    1/2 c  Canned pumpkin
      2 lg Eggs; lightly beaten
      1 tb Vanilla
      2 tb Butter or margarine
  1 1/4 c  Macadamia nuts; coarsely
           -chopped
  Combine first 5 ingredients in a large bowl; stir well.  Combine pumpkin,
  eggs and vanilla; stirring well with a wire whisk.  Slowly add pumpkin
  mixture to flour mixture, stirring until dry ingredients are moistened.
  (Mixture will be very crumbly; it will gradually become moist after
  stirring.)
  Melt butter in a large skillet over medium heat; add macadamia nuts. Cook,
  stirring constantly, until nuts are browned.  Remove from heat, and cool
  completely.  Knead or gently stir cooled nuts into dough.
  Place dough on a lightly floured surface, and divide into 4 portions.
  Lightly flour hands, and shape each portion into a 1" x 15" slightly
  flattened log.  Place logs 3" apart on lightly greased large cookie
  sheets.
  Bake at 350F for 23 minutes; cool logs 15 minutes.  Reduce oven
  temperature to 300F.
  Cut each log crosswise into 1/2" slices, using a serrated knife.  Place
  slices on ungreased cookie sheets.  Bake at 300F for 15 minutes.  Cool
  completely on wire racks.
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