2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ginger
1 cup brown sugar
1 cup canned pumpkin purée
1/2 cup oil
1 teaspoon vanilla
1 cup raisins
1/2 cup chopped pecans or walnuts
Using a medium bowl, mix all dry ingredients together; set aside.
In a large bowl, beat together sugar, pumpkin, oil, & vanilla until well mixed.
Gradually stir dry ingredients into pumpkin mixture.
Add raisins & nuts.
Drop by small, rounded teaspoonfuls on greased cookie sheet.
Bake at 350° for 12–15 minutes.
Remove from oven & let them sit on the cookies sheet for a few minutes, then move to wire racks to cool completely.
These cookies will be somewhat puffy & soft with a cake-like consistency.
Store in an airtight container.
Makes 4 dozen
Pairs Well With
This recipe comes from my Aunt Nancy. Good tasting cookie, she uses the pumpkin she put up out of her own punpkin patch. But you can use canned