There is nothing like a crisp, fall day and the smell of pumpkin cookies baking in the oven. These are fun to make and deliciously moist. To make the perfect cookie shape, take a tablespoon of dough in your hands and pass it back and forth between your palms before placing it on the cookie sheet. Happy baking!
1 can Farmer’s Market organic pumpkin puree or pumpkin pie mix
1 1/4 c Packed light brown sugar (adjust to 3/4 c if using pie mix)
1 large Egg
2 tablespoons Grated fresh ginger root (omit if using pie mix)
2 tablespoons Sour cream
1 teaspoon Vanilla
1/2 cup Unsalted butter softened
2 1/4 cups Flour
1 teaspoon Baking soda
1 teaspoon Baking powder
1/2 teaspoon Salt
1/2 teaspoon Cinnamon (omit if using pie mix)
1 cup Chopped walnuts
1 cup Chopped raisins
Preheat oven to 350ºF. In a large mixing bowl, combine the sugar, ginger (if using), flour, baking soda, baking powder, salt, and cinnamon (if using). Cut in the butter about 1 tablespoon at a time using a pastry knife or your fingers. In a separate bowl, combine the pumpkin, egg, vanilla, and sour cream. Add the pumpkin mixture to the flour and stir until combined. Fold in the walnuts and raisins. Place one tablespoon of dough on an un-greased cookie sheet about an inch apart. Bake for 20-25 minutes or until a toothpick comes out clean. Serve warm.