Pumpkin-Raisin Hermits
4
Points®
Total time: 24 min • Prep: 10 min • Cook: 14 min • Serves: 16 • Difficulty: Easy
Here is a good old-fashioned pumpkin cookie that's packed with delicious golden raisins. These cookies come together in less than 25 minutes. Simply add the dry ingredients, which feature savory pumpkin pie spice, gradually to the purée of dark brown sugar, butter, blackstrap molasses, and canned pumpkin, then stir in the raisins, and you're ready to bake—it really doesn't get much easier than that. The molasses-pumpkin-raisin flavor combo really is unbeatable.
Ingredients
Cooking spray
2 spray(s)
All-purpose flour
1½ cup(s)
Pumpkin pie spice
1 tsp
Baking soda
½ tsp
Table salt
⅛ tsp
Packed brown sugar
⅓ cup(s), dark variety
Unsalted butter
2 Tbsp, at room temperature
Molasses
2 Tbsp, blackstrap-variety
Canned pumpkin puree
½ cup(s), puree
Golden seedless raisins
¾ Tbsp, finely chopped
Powdered sugar (confectioner's)
2 tsp
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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