Thursday, September 16, 2010

Pumpkin Cookies

    When my kids were little I always tried to keep cookies around for after school snacks. One year near Halloween, when we had an abundance of pumpkin, I found this recipe which is simple but healthy and the cookies come out very moist. It was a hit with the kids and yet another way to get some vitamins in them while still having a treat.

Pumpkin Cookies
2 cups flour
1 tsp. baking soda
1/4 tsp. salt
1 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. ground cloves (optional)
1/2 lb. butter or margarine
1 cup sugar
1 tsp. vanilla
1 cup canned pumpkin
1 sup seedless raisins
1/ cup chopped pecans or walnuts (optional)

Preheat oven to 375. 

In a medium bowl, combine flour, soda, salt and spices. In large bowl, cream butter and sugar until light, add vanilla and pumpkin, stirring well. 

Slowly add dry ingredients, then add raisins and nuts. Drop by teaspoonfuls a couple of inches apart on greased cookie sheets. Bake 15 minutes or until lightly browned. Transfer to cool. 

Makes 4 dozen. (Can be made ahead and frozen)
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