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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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A recipe from the Exclusively Pumpkin cookbook that Virginia Bunn lent me. I have to return the cookbook so am recorded recipes to try on recipezaar! I LOVE pumpkin and my family loves hermits! Ingredients:
1 cup brown sugar |
1/2 cup butter, softened |
1/4 cup egg substitute |
2 cups pumpkin, pureed |
2 3/4 cups flour |
1 teaspoon baking soda |
1/2 teaspoon salt |
1/2 teaspoon cinnamon |
1/4 teaspoon nutmeg |
1/4 teaspoon ginger |
1 cup nuts, chopped |
1 cup raisins, golden |
Directions:
1. Preheat oven to 350 degrees.
2. Grease one or two baking sheets.
3. Cream butter and sugar until fluffy.
4. Beat in egg and pumpkin.
5. In a separate bowl combine flour, baking soda, salt, cinnamon, nutmeg and ginger.
6. Add to pumpkin mixture, blending well.
7. Fold in nuts and raisins.
8. Drop batter by teaspoonfuls, 2 inches apart, onto baking sheet.
9. Bake for about 12 minutes.
10. Using a spatula, remove to cake rake to cool.
11. Makes about 6 dozen cookies.
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