Pumpkin cookies 4

Yield: 84 Servings

Measure Ingredient
2 cups C&H Golden Brown Sugar
2 cups Cooked or canned pumpkin
1 cup Salad oil
2 teaspoons Vanilla
4 cups Sifted all-purpose flour
2 teaspoons Soda
2 teaspoons Baking powder
1 teaspoon Salt
1 teaspoon Cinnamon
1 teaspoon Nutmeg
½ teaspoon Ginger
2 cups Raisins
1 cup Chopped nuts

In a mixing bowl beat together sugar, pumpkin, oil, and vanilla. Sift together dry ingredients; add and stir until smooth. Blend in raisins and nuts. Drop by teaspoonful on lightly oiled baking sheet. Bake at 350 degrees for 12 to 15 minutes. Makes about 7 dozen. No eggs needed in these moist, soft cookies.

Reprinted with permission from _Brown Sugar Recipe Bonanza_ From the C and H Sugar Kitchen Electronic format by Karen Mintzias Posted to MC-Recipe Digest V1 #273 Date: Sat, 2 Nov 1996 02:19:24 -0500 From: kmeade@... (The Meades)

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