Pumpkin-Raisin Hermits
4
Points®
Total time: 24 min • Prep: 10 min • Cook: 14 min • Serves: 16 • Difficulty: Easy
A good old-fashioned pumpkin cookie packed with raisins. Add some chopped nuts, if you like.*
Ingredients
All-purpose flour
1½ cup(s)
Pumpkin pie spice
1 tsp(s)
Baking soda
½ tsp(s)
Table salt
⅛ tsp(s)
Packed brown sugar
⅓ cup(s), dark variety
Unsalted butter
2 tbsp(s), at room temperature
Molasses
2 tbsp(s), blackstrap-variety
Canned pumpkin
½ cup(s), puree
Golden seedless raisins
¾ tbsp(s), finely chopped
Powdered sugar (confectioner's)
2 tsp(s)
Instructions
1
Preheat oven to 350°F. Coat a large cookie sheet with cooking spray; set aside.
2
In a small bowl, sift together flour, pumpkin pie spice, baking soda and salt; set aside.
3
In a large bowl, using an electric mixer, puree sugar, butter and molasses until well-blended; add pumpkin and mix again.
4
Slowly add flour mixture to pumpkin mixture in small amounts, mixing after each addition. Add raisins; mix well to make sure they are well distributed throughout dough (dough will be sticky).
5
Scoop out 16 heaping tablespoons of batter and place on prepared cookie sheet. Working with wet hands, roll each mound into a ball and flatten each mound into a disk. Bake until cookies turn slightly dark brown, about 12 to 14 minutes. Cool on cookie sheet for 2 minutes and then remove to a wire rack to cool completely. Dust with powdered sugar before serving. Yields 1 cookie per serving.
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