2 1/2 c All-purpose flour 1 1/2 c Packed brown sugar
1 ts Baking powder 1 c Canned pumpkin
1 ts Baking soda 1 Egg
1/2 ts Salt 1 ts Vanilla extract
1 1/2 ts Pumpkin pie spice 1 c Raisins
1/2 c Butter
In a medium bowl, combine dry ingredients and set aside. In large
mixer bowl, cream butter and sugar. Add pumpkin, eggs and vanilla.
Beat until light and creamy. Add dry ingredients, mixing well. Add
raisins, mixing well. Drop by rounded tablespoons onto greased cookie
sheets. Bake in a preheated 350degree oven for 15 to 20 minutes or
until lightly browned. Cool on wire racks. Variations: 1 cup nuts 1
cup rolled oats, 1/2 cup crushed and drained pineapple Can glaze the
cookies after cooled with 2 cups sifted powdered sugar, 3 tablespoons
milk, 1 tablespoon melted butter and 1 teaspoon vanilla blended
together until smooth.
Yields
3 dozen
