Pumpkin Cookie Recipe
Ingredients
| Butter | 1⁄2 Cup (8 tbs), softened | |
| Dark brown sugar | 1 Cup (16 tbs) | |
| Eggs | 2 , beaten | |
| Canned pumpkin | 2 Cup (32 tbs), drained | |
| All purpose flour | 2 1⁄2 Cup (40 tbs) | |
| Baking powder | 2 1⁄2 Teaspoon | |
| Cinnamon | 1 Teaspoon | |
| Nutmeg | 1⁄2 Teaspoon | |
| Salt | 1⁄2 Teaspoon | |
| Ginger | 1⁄3 Teaspoon | |
| Golden raisins | 1 Cup (16 tbs) | |
| Nuts | 1 Cup (16 tbs), chopped |
Nutrition Facts
Serving size
Calories 1082 Calories from Fat 415
% Daily Value*
Total Fat 46 g70.8%
Saturated Fat 18.9 g94.7%
Trans Fat 0 g
Cholesterol 166.2 mg55.4%
Sodium 667.6 mg27.8%
Total Carbohydrates 156 g52%
Dietary Fiber 10.7 g42.7%
Sugars 75.4 g
Protein 22 g43.9%
Vitamin A 397.9% Vitamin C 10.9%
Calcium 38% Iron 38.9%
*Based on a 2000 Calorie diet
Directions
1.Preheat oven to 400°F.
2.In a teacup, stir the raisins .Soak for 15 minutes.
3.Butter should be softened slightly but not nearly melting. Cream together butter and sugar until light and fluffy. Stir in eggs and pumpkin.
4.In a separate bowl, whisk together flour, baking powder and spices until well combined. Combine the mixed dry ingredients with the pumpkin mixture until well blended (continue mixing for less than 1 minute to avoid tough cookies).
5.Stir in raisins, the liquid they steeped in, and chopped nuts.
6.Drop by teaspoonful onto a greased cookie sheet. Bake for about 15 minutes. Be careful not to overbake or cookies will be dry.
7.Remove pumpkin cookies from oven; allow to cool 1 minute, then remove using a spatula, to continue cooling on a wire rack. When completely cool, store in plastic bag, wrap tightly and freeze, or use to fill the cookie jar where they won't last long!
Chef
