Pumpkin Hermits

Name: Pumpkin Hermits
Prep time: PTM
Yield: Makes 2 dozen cookies.
Ingredients: 2 cups all-purpose flour or half all-purpose, half whole wheat; 1 tsp. cinnamon; 1/2 tsp. ground allspice; 1/2 tsp. ground ginger; 1 tsp. baking powder; 1/2 tsp. baking soda; 1/4 tsp. salt; 1/4 cup butter or non-hydrogenated margarine, softened; 1 cup packed brown sugar; 3/4 cup canned pure pumpkin; 1 large egg; 1/4 cup dark molasses; 1 tsp. vanilla; 1/2 cup dried fruit: raisins, dried cranberries and/or chopped dried apricots, or a combination; u00bd cup chopped walnuts or pecans (optional)

cookies & squares, preserves, snacks

August 3, 2008

Makes: Makes 2 dozen cookies.

Ingredients

2 cups all-purpose flour or half all-purpose, half whole wheat

1 tsp. cinnamon

1/2 tsp. ground allspice

1/2 tsp. ground ginger

1 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

1/4 cup butter or non-hydrogenated margarine, softened

1 cup packed brown sugar

3/4 cup canned pure pumpkin

1 large egg

1/4 cup dark molasses

1 tsp. vanilla

1/2 cup dried fruit: raisins, dried cranberries and/or chopped dried apricots, or a combination

½ cup chopped walnuts or pecans (optional)

Directions

1Preheat oven to 350°F.

2In a medium bowl, stir together the flour, cinnamon, allspice, ginger, baking powder, baking soda and salt; set aside.

3In a large bowl, beat butter, brown sugar, pumpkin, egg, molasses and vanilla until smooth. Add flour mixture and stir by hand until almost combined; add raisins or other dried fruit and stir just until blended.

4Drop large, rounded spoonfuls of dough 2” apart on a cookie sheet that has been sprayed with nonstick spray. Bake for 12–14 minutes, until just set — springy to the touch around the edges, but you still leave a slight dent if you touch them in the middle. Transfer to a wire rack to cool.

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