Pumpkin Raisin Cookies
| Christy Rost
- 2 ½ cup flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon baking powder
- 1 ½ teaspoons Saigon cinnamon
- ½ teaspoon freshly ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ cup unsalted butter, softened
- 1 cup dark brown sugar, packed
- ¼ cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 cup pumpkin puree
- ¾ cup raisins
Adjust oven rack to the middle position and preheat the oven to 350 degrees. Lightly grease baking trays.
In the large bowl of an electric mixer, cream butter, brown sugar, and granulated sugar until the mixture is well blended. Add eggs, one at a time, and vanilla, beating well. Add pumpkin puree, mix well, and stir in raisins.
In a medium bowl, stir together flour, baking soda, salt, baking powder, cinnamon, nutmeg, ginger, and cloves. Using a large spoon, gradually stir the flour mixture into the creamed mixture to form a soft batter.
Drop large, rounded teaspoons of batter onto prepared trays. Bake 12 to 14 minutes until the edges of the cookies are light brown. Remove the trays from the oven and transfer the cookies to a rack to cool. Cookies will have a soft, cake-like texture.
Yield: 4 dozen 2-inch cookies