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Pumpkin Cookies

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Submitted by sTupiDcOw

YIELD

1 batch

PREP

20 min

COOK

10 min

READY

30 min

Ingredients

1 237
CUP ML MARGARINE
or butter
2 ½ 591
CUPS ML BROWN SUGAR *
4 4
LARGE LARGE EGGS
1 5
TEASPOON ML VANILLA EXTRACT
3 7.1E+2
5 1.2
8 4E+1
TEASPOONS ML BAKING POWDER
1 5
TEASPOON ML SALT
1 5
TEASPOON ML CINNAMON
ground
1 5
TEASPOON ML NUTMEG
ground
2 473
1 237
CUP ML PECANS
chopped

Directions

Cream the margarine and sugar together.

Add eggs and beat thoroughly.

Mix in vanilla and pumpkin.

Combine the dry ingredients and add to creamed mixture.

Stir in raisins or pecans if used.

Bake 2 inches apart on a paper lined (baking paper) sheet tray or lightly greased cookie sheet.

Use well rounded table spoon and then flatten each cookie a little with the bottom of a glass that was dipped in sugar to keep from sticking.

Conventional Oven: 350℉ (180℃) until lightly browned.

Convection Oven: 325℉ (160℃) until lightly browned.

These baking times are just a guide line.

You should do what works best for your oven.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 554g (19.5 oz)
Amount per Serving
Calories 1524 43% from fat
 % Daily Value *
Total Fat 73g 112%
Saturated Fat 11g 56%
Trans Fat 0g
Cholesterol 212mg 71%
Sodium 1296mg 54%
Total Carbohydrate 66g 66%
Dietary Fiber 15g 61%
Sugars g
Protein 59g
Vitamin A 618% Vitamin C 17%
Calcium 35% Iron 74%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 
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