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Pumpkin Hermits

Yields1 Serving

 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)

Preheat oven to 350°F.


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


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.


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.