Yield: 48 Servings
Measure | Ingredient |
---|---|
2½ cup | All-purpose flour |
½ teaspoon | Salt |
½ teaspoon | Baking soda |
¼ teaspoon | Ground cinnamon |
¼ teaspoon | Ground nutmeg |
¼ teaspoon | Ground ginger |
½ teaspoon | Vanilla extract |
¾ cup | Vegetable oil |
1¼ cup | Packed brown sugar |
1 \N | Egg |
1 cup | Cooked and mashed pumpkin |
2 cups | Raisins |
1. Preheat oven to 350-degrees F.
2. In a large mixing bowl, sift together flour, salt, baking soda and spices.
3. In a separate large mixing bowl, combine vanilla, oil, brown sugar, egg, and pumpkin and beat well. Add flour mixture and raisins. Mix well.
4. Drop batter by spoonfuls onto a well-greased baking sheet, allowing room for expansion. Bake for 20 minutes, or until cookies are browned.
"The New Zucchini Cookbook" by Nancy C. Ralston & Marynor Jordan, 1990, ISBN 0-88266-590-1
Recipe by: Nancy C. Ralston & Marynor Jordan Posted to MC-Recipe Digest by Alice Poe <afpoe@...> on May 7, 1998