1/2 cup butter, softened
3/4 cup firmly packed brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup canned or fresh pumpkin puree
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon pumpkin spice mix
1 cup chopped walnuts
Preheat oven to 350°F (175°C). Lightly grease cookie sheets.
In a bowl, with an electric mixer at medium speed, cream together butter with brown sugar until smooth. Beat in egg and vanilla. Beat in pumpkin purée.
In another bowl, combine flour, baking powder, cinnamon, baking soda, salt, nutmeg, ginger, and clove. Add to butter mixture and beat well to combine. Add raisins and nuts in 2 batches, mixing between additions.
Drop by tablespoonfuls onto prepared sheets. Bake about 18 minutes, until set, not browned. Transfer to racks to cool.
I sprinkle with additional sugar.
Makes 36 cookies.
3/4 cup firmly packed brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup canned or fresh pumpkin puree
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon pumpkin spice mix
1 cup chopped walnuts
Preheat oven to 350°F (175°C). Lightly grease cookie sheets.
In a bowl, with an electric mixer at medium speed, cream together butter with brown sugar until smooth. Beat in egg and vanilla. Beat in pumpkin purée.
In another bowl, combine flour, baking powder, cinnamon, baking soda, salt, nutmeg, ginger, and clove. Add to butter mixture and beat well to combine. Add raisins and nuts in 2 batches, mixing between additions.
Drop by tablespoonfuls onto prepared sheets. Bake about 18 minutes, until set, not browned. Transfer to racks to cool.
I sprinkle with additional sugar.
Makes 36 cookies.
