big, soft pumpkin cookies

It's a beautiful rainy day in New Hampshire today - what a relief from months of hot, dry weather. And when I saw Michelle's recipe for soft pumpkin cookies on this perfect indoor day, I had to make them. Oh, what a great cookie! This is a moist cookie, nice and fat, and studded with raisins - and I made them monster size, all the more to nibble.

I changed very little in her perfect recipe - a little more brown sugar, a few more spices to enhance the pumpkin, but other than that, it needed nothing.

Recipe from Big Black Dog:

Preheat oven to 350F.

Fit two baking sheets with foil or parchment.

(Remember to bake one sheet at a time or you'll get uneven baking)

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2 1/2 cups King Arthur all purpose flour

1 t. baking powder

1 t. baking soda

2 t. cinnamon

1/2 t. ginger ( or grate some fresh)

1/2 t. nutmeg

1/4 t. cloves

1/2 t. kosher salt

1 stick of unsalted butter, softened

1 cup white sugar

1/2 cup brown sugar

1 cup canned pumpkin

1 egg

1 t. vanilla

1/2 cup soft raisins

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Cream the butter and sugars.

Add the egg, raisins, spices, salt, baking soda, baking powder, pumpkin, and vanilla and mix.

Add the flour slowly and mix until well blended.

Using an ice cream scoop, scoop up batter and space about three inches apart.

Bake for approximately 18 minutes, though they may need a few minutes more because of the moisure. Cool and enjoy!

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You may also enjoy Pumpkin Cake with sugared ginger,

or Pumpkin Chocolate Chip muffins.

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What I'm reading:

well preserved: a jam-making hymnal by the late joan hassol