Best Pumpkin Cookies

Best Pumpkin Cookies

Best Pumpkin Cookies
Peter, Peter pumpkin eater knew that these cookies were the best thing since sliced bread. And you'll quickly realize it too. One taste is all it takes.
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At a glance
Main Ingredient:
Cooking Method:
Difficulty:
Course/Dish:
Makes:
18 servings

Ingredients
1/2 cup butter, softened
1 1/4 cups dark brown sugar
2 eggs, beaten
1 1/2 cups cooked pumpkin, drained
2 1/2 cups all purpose flour
3 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
1/3 tsp. ginger
1 cup golden raisins
1 cup chopped nuts
1 tsp. butter rum

Methods/steps
Preheat oven to 400 degrees. In a teacup, stir the raisins with the butter rum or use a teaspoon of warm water. Soak for 15 minutes. Butter should be softened slightly but not nearly melting. Cream together butter and sugar until light and fluffy. Stir in eggs and pumpkin. In a separate bowl, whisk together flour, baking powder and spices until well combined. Combine the mixed dry ingredients with the pumpkin mixture until well blended (continue mixing for less than 1 minute to avoid tough cookies). Stir in raisins, the liquid they steeped in, and chopped nuts. Drop by teaspoonful onto a greased cookie sheet. Bake for about 15 minutes. Be careful not to over bake or cookies will be dry. Remove cookies from oven; allow to cool 1 minute, then remove using a spatula, to continue cooling on a wire rack. When completely cool, store in plastic bag, wrap tightly and freeze, or use to fill the cookie jar where they won't last long!
Additional Tips
Ready in 1 hour

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