Image via WikipediaWhat says fall more than something made with pumpkin? Our church is participating in the Waynesville Cookie Tour again this year, and I thought I would try something different. Everyone seems to love anything made with pumpkin, so I found this recipe. I confess I haven't made them yet but I will be experimenting with the recipe this week. I would love to find a way to make a tasty cookie that is not filled with butter and sugar. In this recipe, I plan on cutting the amount of butter in half (and will be using I Can't Believe It's Not Butter Baking Sticks), and using Splenda for some of the sugar in the recipe. I'll report back after I've made the cookies with a modified list of ingredients, and any tips that might be helpful. Here is the original recipe:2 cups butter
2 cups sugar
2 eggs
2 tsp. vanilla extract
2 cups fresh (or canned) pumpkin
4 cups flour (sifted)
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
1/2 tsp. allspice
2 cups raisins
1 cup chopped walnuts
Preheat oven to 350 degrees F. Mix all dry ingredients in a separate, smaller bowl. In a large bowl, blend butter & sugar, add eggs one at a time, then add vanilla (do this with a mixer). Fold in pumpkin. Add the dry ingredients in thirds, blending well each time, fold in nuts and raisins. Drop dough by one-inch balls onto a greased cookie sheet, bake for 15 minutes or until lightly browned on the bottom. Makes LOTS of cookies!
