#1846 - Brown Sugar Pumpkin Cookies

(by Shirley McNevich)

1 1/2 cups Domino's dark brown sugar (packed)
1/2 cup softened butter
2 eggs
1 3/4 cups Libby's canned pumpkin
2 3/4 cups flour
1 TBSP baking powder
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
1/4 tsp. ginger
1 cup raisins
1 cup chopped pecans

In a saucepan add raisins and cover them with water--bring to a boil. Once boiling, cook them for 5 minutes, then drain. In a mixer add brown sugar, butter and eggs--beat. Add pumpkin, baking powder, cinnamon, nutmeg, salt, and ginger--beat. Slowly add flour--beat. Remove bowl from mixer--add drained raisins and chopped pecans--stir until mixed. Drop by teaspoonfuls on to greased cookie sheets. Bake at 350/375 degrees for 15-18 minutes. Best to do a test cookie on this recipe as ovens vary. Do not bake them on top rack--use the middle rack. Cool completely. Frost if desired.