Pumpkin pecan cookies are an autumn favorite. I just love the spicy scents wafting around the kitchen as they bake. Funny, but I rarely make anything with pumpkin during spring or summer. Funny because I prefer to use canned pumpkin, which is available year round.
I buy organic pumpkin in 15-ounce cans, which hold 1 3/4 cups. I absolutely hate waste (My Grandma would be so proud!), so if a recipe calls for anything less than the whole can I have to have two recipes lined up to use it all. So when I make my Steamed Pumpkin Pudding that calls for 3/4 cup, I also make this cookie recipe that calls for the remaining cup.
Granted, these may not be the most photogenic cookies, but they are "healthy" cookies, having less sugar and fat than typical cookies. The raisins are naturally sweet and the spices add an illusion of sweetness, so you won't feel deprived that each large cookie has just a teaspoon of sugar.
Pumpkin Pecan Cookies
(Makes 3 dozen cookies)
2 dip-and-sweep cups (10 ounces) unbleached all-purpose flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon cloves
10 tablespoons (5 ounces) unsalted butter, softened
1 cup pumpkin puree
1 large egg
1 cup (5.6 ounces) raisins
1 Preheat oven to 350 degrees (375 if using insulated cookie sheet). In small bowl, whisk together flour, baking soda, salt and spices.
2 In medium bowl, cream butter and sugar; add egg, then pumpkin puree, then dry ingredients. Stir in nuts and raisins.
3 Drop by #40 scoopfuls (about 1 1/2 tablespoons) onto cookie sheet that has been greased or lined with parchment paper. Flatten scoops of dough a bit unless you like a spherical cookie. Bake 12 to 15 minutes. Cool on wire rack.