Pumpkin Hermits

Pumpkin Hermits

AuthorJulie

2 cups all-purpose flour or half all-purpose, half whole wheat
1 tsp cinnamon
½ tsp ground allspice
½ tsp ground ginger
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
¼ cup butter or non-hydrogenated margarine, softened
1 cup packed brown sugar
¾ cup canned pure pumpkin
1 large egg
¼ cup dark molasses
1 tsp vanilla
½ cup dried fruit: raisins, dried cranberries and/or chopped dried apricots, or a combination
½ cup chopped walnuts or pecans (optional)

1

Preheat oven to 350°F.

2

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

3

In 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.

4

Drop 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.

Ingredients

 2 cups all-purpose flour or half all-purpose, half whole wheat
 1 tsp cinnamon
 ½ tsp ground allspice
 ½ tsp ground ginger
 1 tsp baking powder
 ½ tsp baking soda
 ¼ tsp salt
 ¼ cup butter or non-hydrogenated margarine, softened
 1 cup packed brown sugar
 ¾ cup canned pure pumpkin
 1 large egg
 ¼ cup dark molasses
 1 tsp vanilla
 ½ cup dried fruit: raisins, dried cranberries and/or chopped dried apricots, or a combination
 ½ cup chopped walnuts or pecans (optional)

Directions

1

Preheat oven to 350°F.

2

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

3

In 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.

4

Drop 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.

Pumpkin Hermits
Share

About Julie

You May Also Like

Leave a Reply

Your email address will not be published.