Pumpkin cookies 4
84 Servings
Ingredients
| Quantity | 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 |
Directions
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)