Here's another recipe in celebration of the mighty pumpkin. I just love the fall! There's nothing better than autumn hikes, crisp air scented with fallen leaves, followed by hot, spiced apple cider shared among friends and family:) These cookies are soft and moist like little cakes, and are alive with the tastes and smells of Thanksgiving. They are also very easy to make. I've used an electric mixer, and then made them again by hand just to get an arm workout.
You'll love the smells that fill your home while these bake. It creates an amazing feeling of comfort, and fills your head with memories of past holiday feasts. Besides being absolutely yummy, these are actually quite healthy. You can cut the sugar in half and still have a great cookie. These are made to be shared. Enjoy!
- 1/2 cup softened butter
- 1 cup firmly packed brown sugar
- 1 large egg
- 1 tsp. pure vanilla extract
- 1 cup canned or fresh pumpkin puree
- 2 cups all-purpose gluten free flour (I used "Bob's Wheat Free")
- 1 tsp. baking powder
- 2 tsp. ground cinnamon
- 1 tsp. ground nutmeg
- 1 tsp. ground ginger
- 1/2 tsp. ground clove
- 1/2 tsp. salt
- 1 cup raisins
- 1 cup chopped walnuts
- Preheat oven to 350 degrees F.
- Coat cookie sheets with cooking spray (make sure it's GF)
- In a medium size bowl, using an electric mixer, cream together the butter and brown sugar until smooth.
- Beat in the egg, vanilla, and pumpkin puree.
- In a separate bowl, combine the flour, baking powder, cinnamon, baking soda, salt, nutmeg, ginger, and clove.
- Add the dry ingredients to the butter mixture and beat well to combine. Add the raisins and nuts in two batches, mixing between additions.
- Drop by tablespoons onto prepared cookie sheets. Bake for 20 minutes until set, not browned.
- Transfer to cooling racks.
- Harvest and enjoy!