Serves: 20
Total Calories: 87
1. Preheat oven to 375°. Grease a large cookie sheet or line with parchment. In a food processor, process the brown sugar, butter, pumpkin, egg, and vanilla. In a medium bowl, mix the flour, baking soda, salt, cinnamon, and allspice then add into the pumpkin mixture and pulse until well blended. Transfer the dough to a bowl and stir in the raisins.
2. Drop the dough by heaping tablespoons about 2 inches apart onto cookie sheet. Bake 15 minutes, or until the cookies are light brown and springy to the touch. Store, covered at room temperature up to 3 days, or freeze in sealed plastic freezer bags for 3 to 4 weeks.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Pumpkin Cookies recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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