HABANERO PUMPKIN NUT COOKIES

3/4 cup canned pumpkin (solid-pack, not pie filling)
3/4 cup light brown sugar
1/2 cup sour cream
1 egg, beaten
1 tsp vanilla
1 cup seedless raisins
1/2 cup chopped walnuts
1 1/2 cups all-purpose flour
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground Habanero chile pepper
1/4 tsp allspice
1/4 tsp nutmeg

Preheat the oven to 350 degrees F. Lightly grease a cookie sheet.

Combine the pumpkin, brown sugar, sour cream, egg, and vanilla and mix well. Stir in the raisins and the walnuts; set aside.

Sift the dry ingredients together. Stir the dry ingredients into the pumpkin mixture until just mixed. Drop dough by tablespoons onto the prepared cookie sheet.

Bake for 15 minutes or until lightly browned.

Makes 48 cookies
Adapted from source: Chile Pepper Magazine, June 1993