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“These are soft and i've been told taste better than bakery pumpkin cookies. when i made this i doubled the recipe so i could freeze and save for thanksgiving. They were gone before they got to the freezer.”
READY IN:
45mins
SERVES:
15-20
YIELD:
72 COOKIES
UNITS:
US

Ingredients Nutrition

Directions

  1. Cream butter or margarine and sugar together until light and fluffy.
  2. beat in egg, pumpkin and vanilla.
  3. mix and sift flour, baking powder, baking soda, salt, nutmeg and cinnamon.
  4. add to creamed mixture. mix well.
  5. add nuts and raisins. mix thoroughly.
  6. drop by teaspoons onto well greased cookie sheets.
  7. bake at 350 degrees for 15 minutes or until lightly browned.
  8. remove from cookie sheets while still warm.
  9. frost when cool.

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