PUMPKIN SPICE COOKIES

"These moist little cakes are exceptionally delicate-tasting for a pumpkin pastry. Don't be put off by the length of the ingredient list. They are very easy to make."

1 stick (1/2 cup) butter, softened
3/4 cup brown sugar
1 egg
1 teaspoon vanilla
1 cup canned pumpkin puree
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 cup raisins
1 cup chopped walnuts

Preheat the oven to 350 degrees F. Lightly grease cookie sheets.

Cream together butter and brown sugar until smooth. Beat in egg and vanilla. Beat in pumpkin puree.

In another bowl, combine flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Add to butter mixture and beat well to combine. Add raisins and nuts in 2 batches, mixing between additions. Drop by tablespoonfuls onto prepared sheets.

Bake about 18 minutes, until set, not browned. Transfer to racks to cool.

Makes 32 cookies
Source: Totally Cookies Cookbook by Helene Siegel and Karen Gillingham