From blog post: Day 216: Leftover Chili, Rhubarb Jelly and Pumpkin Hermits
August 3, 2008
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.