08 Mar Pumpkin Raisin Cookies

[vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” padding_top=”20″ padding_bottom=”20″ z_index=”” el_class=”betterlist”][vc_column][vc_column_text]These Pumpkin Raisin Cookies are a family favorite and will be yours too! Perfect on a cold winter’s day or use as a cookie for an ice cream sandwich in summer. Everyone will love these![/vc_column_text][vc_empty_space][vc_column_text]

Ingredients:

• ½ cup butter, softened
• 1 egg
• ¾ cup packed dark brown sugar
• 1 teaspoon vanilla
• 1 teaspoon cinnamon
• 1 teaspoon baking soda
• 1 teaspoon nutmeg
• ½ teaspoon ground ginger
• 2 cups flour
• 1 cup raisins
• 1 cup canned pumpkin

Directions:

1. Preheat oven to 350.
2. Grease cookie sheets.
3. Place butter and brown sugar in mixing bowl, beat at low speed until all is smooth. Add the egg, vanilla and pumpkin, beat until all is smooth.
4. In separate bowl, mix with a fork, flour, baking soda and spice.
5. Add the flour mixture to the pumpkin mixture, beat until well mixed, stir in the raisins.
6. Place, by rounded tablespoon, about 1 ½ inches apart onto the cookie sheets, bake until edges begin to brown, about 15 minutes.
7. Cool on wire rack.

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