Raisin-pumpkin cookies

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 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

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