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