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Ingredients Jump to Instructions ↓

  1. 2 1/2 cups 156g / 5 1/2oz Flour

  2. 1/2 teaspoon 2 1/2ml Baking soda

  3. 1/4 teaspoon 1 1/3ml Salt

  4. 2 teaspoons 10ml Pumpkin pie spice

  5. 1 cup 198g / 7oz Dark brwon sugar - (packed)

  6. 1/2 cup 99g / 3 1/2oz Sugar

  7. 1 1/2 Salted butter - softened

  8. 1 Egg (large)

  9. 1 cup 237ml Pumpkin(canned or freshly cooked)

  10. 1 teaspoon 5ml Vanilla

  11. 6 oz 170g Raisins - (abt 1 cup)

  12. 2 oz 56g Walnuts - chopped (abt 1/2 Cup)

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Preheat the oven to 300 degrees. In a medium bowl, combine flour, soda, salt and spice. Mix well with a wire whisk and set aside. In a large bowl, blend sugars with an electric mixer set at medium speed. Add the butter and beat to form a grainy paste. Scrape sides of bowl, then add the egg, pumpkin, and vanilla. Beat at medium speed until light and fluffy. Add the flour mixture, raisins, and walnuts. Blend at low speed just until combined. Do not overmix. Drop by rounded tablespoons onto ungreased cookie sheets, 1 1/2 inches apart. Bake 22 to 24 minutes until cookies are slightly brown along edges. Immediately transfer cookies with a spatula to a cool, flat surface. This recipe yields about 3 dozen cookies.

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