2 1/2 c All-purpose flour
1/2 ts Salt
1/2 ts Baking soda
1/4 ts Ground cinnamon
1/4 ts Ground nutmeg
1/4 ts Ground ginger
1/2 ts Vanilla extract
3/4 c Vegetable oil
1 1/4 c Packed brown sugar
1 Egg
1 c Cooked and mashed pumpkin
2 c Raisins
1. Preheat oven to 350-degrees F.
2. In a large mixing bowl, sift together flour, salt, baking soda and
spices.
3. In a separate large mixing bowl, combine vanilla, oil, brown sugar, egg,
and pumpkin and beat well. Add flour mixture and raisins. Mix well.
4. Drop batter by spoonfuls onto a well-greased baking sheet, allowing room
for expansion. Bake for 20 minutes, or until cookies are browned.
“The New Zucchini Cookbook” by Nancy C. Ralston & Marynor Jordan, 1990,
ISBN 0-88266-590-1
Yields
48 Servings