Pumpkin Spice Cookies Recipe - Cooking Index
Pumpkin Spice Cookies Recipe - Cooking Index
These moist little cakes are exceptionally delicate-tasting for a pumpkin pastry. Don't be put off by the length of the ingredient list. They are very easy to make.
Courses: Dessert| 1 | Butter - softened | |
| 3/4 cup | 120g / 4.2oz | Brown sugar |
| 1 | Egg | |
| 1 teaspoon | 5ml | Vanilla |
| 1 cup | 237ml | Canned pumpkin puree |
| 2 cups | 125g / 4.4oz | All-purpose flour |
| 1 teaspoon | 5ml | Baking powder |
| 1/2 teaspoon | 2.5ml | Baking soda |
| 1/2 teaspoon | 2.5ml | Salt |
| 1 teaspoon | 5ml | Cinnamon |
| 1/2 teaspoon | 2.5ml | Nutmeg |
| 1/2 teaspoon | 2.5ml | Ground ginger |
| 1/4 teaspoon | 1.3ml | Ground cloves |
| 1 cup | 160g / 5.6oz | Raisins |
| 1 cup | 146g / 5.1oz | Chopped walnuts |
Preheat the oven to 350 degrees. Lightly grease cookie sheets.
Cream together butter and brown sugar until smooth. Beat in egg and vanilla. Beat in pumpkin puree.
In another bowl, combine flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Add to butter mixture and beat well to combine. Add raisins and nuts in 2 batches, mixing between additions.
Drop by tablespoonfuls onto prepared sheets. Bake about 18 minutes, until set, not browned. Transfer to racks to cool.
This recipe yields 32 cookies.
Source:
TOTALLY COOKIES COOKBOOK by Helene Siegel and Karen Gillingham (c) 1995 - Celestial Arts, Berkeley, CA - 96 pages - $4.95 - As reprinted in the Nov/Dec, 1996 issue of Cookbook Digest
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