Karl S Pumpkin Cookies Recipe
Ingredients
| Margarine | 1 Cup (16 tbs), softened | |
| 3/4 cup brown sugar, firmly-packed | ||
| Whole wheat pastry flour | 2 1/4 Cup (16 tbs), unbleached | |
| 1/4 cup raw wheat germ | ||
| Baking powder | 1 Tablespoon | |
| Pumpkin | 1 1/2 Teaspoon, salted | |
| Allspice | 2 Teaspoon | |
| Cinnamon | 1 Teaspoon | |
| Eggs | 2 | |
| 1 cup canned or cooked pumpkin | ||
| 2 cups old-fashioned rolled oats | ||
| Vanilla | 1 Teaspoon | |
| Currants | 1/2 Cup (16 tbs) | |
| Nuts | 1/4 Cup (16 tbs), chopped | |
Directions
Preheat oven to 350°.
Cream together margarine and brown sugar.
Combine dry ingredients.
Add eggs to margarine mixture and beat until light.
Add pumpkin.
Stir in dry ingredients; add rolled oats and vanilla and stir thoroughly.
Finally, add fruit and nuts.
Drop by teaspoonfuls onto greased cookie sheets and bake 8 to 10 minutes or until lightly browned and top springs back when touched lightly.
Cool on wire racks.
Cream together margarine and brown sugar.
Combine dry ingredients.
Add eggs to margarine mixture and beat until light.
Add pumpkin.
Stir in dry ingredients; add rolled oats and vanilla and stir thoroughly.
Finally, add fruit and nuts.
Drop by teaspoonfuls onto greased cookie sheets and bake 8 to 10 minutes or until lightly browned and top springs back when touched lightly.
Cool on wire racks.
Chef
