Pumpkin Cookies
Yield
1 batchPrep
20 minCook
10 minReady
30 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
margarine
or butter |
|
| 2 ½ | cups |
brown sugar
|
*
|
| 4 | large |
eggs
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 3 | cups |
canned pumpkin purée
|
|
| 5 | cups |
all-purpose flour
|
|
| 8 | teaspoons |
baking powder
|
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
cinnamon
ground |
|
| 1 | teaspoon |
nutmeg
ground |
|
| 2 | cups |
raisins, seedless
|
|
| 1 | cup |
pecans
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
margarine
or butter |
|
| 591 | ml |
brown sugar
|
*
|
| 4 | large |
eggs
|
|
| 5 | ml |
vanilla extract
|
|
| 7.1E+2 | ml |
canned pumpkin purée
|
|
| 1.2 | l |
all-purpose flour
|
|
| 4E+1 | ml |
baking powder
|
|
| 5 | ml |
salt
|
|
| 5 | ml |
cinnamon
ground |
|
| 5 | ml |
nutmeg
ground |
|
| 473 | ml |
raisins, seedless
|
|
| 237 | 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.
