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Add a photoServings: 32
Ingredients
- 1 stk Butter softened
- 3/4 c. Brown sugar
- 1 x Egg
- 1 tsp Vanilla
- 1 c. Canned pumpkin puree
- 2 c. All-purpose flour
- 1 tsp Baking pwdr
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 1 tsp Cinnamon
- 1/2 tsp Nutmeg
- 1/2 tsp Grnd ginger
- 1/4 tsp Grnd cloves
- 1 c. Raisins
- 1 c. Minced walnuts
Directions
- Preheat the oven to 350 degrees. Lightly grease cookie sheets.
- Cream together butter and brown sugar till smooth. Beat in egg and vanilla. Beat in pumpkin puree.
- In another bowl, combine flour, baking pwdr, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Add in to butter mix and beat well to combine. Add in raisins and nuts in 2 batches, mixing between additions.
- Drop by tablespoonfuls onto prepared sheets. Bake about 18 min, till set, not browned. Transfer to racks to cold.
- This recipe yields 32 cookies.
- Comments: These moist little cakes are exceptionally delicate-tasting for a pumpkin pastry. Do not be put off by the length of the ingredient list. They are very easy to make.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 32g | |
| Recipe makes 32 servings | |
| Calories 105 | |
| Calories from Fat 37 | 35% |
| Total Fat 4.27g | 5% |
| Saturated Fat 2.05g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 13mg | 4% |
| Sodium 138mg | 6% |
| Potassium 81mg | 2% |
| Total Carbs 16.07g | 4% |
| Dietary Fiber 0.8g | 3% |
| Sugars 8.4g | 6% |
| Protein 1.52g | 2% |
