Yield: 84 Cookies
| 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