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cookez pumpEvery fall pumpkins appear just about everywhere, and people start making their pumpkin breads, pumpkin bars, and pumpkin cookies, among other things of course. Since all of these things are so good, I have to wonder why do we limit ourselves to one, 3-month period to enjoy them?  Pumpkin is in the grocery store year round. Hmm, the next time I am looking for a decadent cookie I will have to think pumpkin, even if it is ninety degrees outside! I have tried many pumpkin cookie recipes. A favorite has been one with chocolate chips but the cookie doesn’t raise well. The cookie goes into the oven and comes out about the same pump ckzsize. I do have a banana cookie recipe I love. It doubles in size and is soft in the center. So why not put the best of both together for a perfect pumpkin cookie? It works and it actually is just about perfect. These are good with raisins or chocolate chips. Raisins get my vote! I made a double batch and froze some. I wonder if anyone will wonder about my frequent trips to the garage. It is no coincidence our freezer is out there!

This recipe makes about 30 cookies.

3/4 cup plain, canned pumpkin

pupk dough1 large egg

3/4 cup white sugar

1/4 cup brown sugar

1 cup soft margarine

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon pumpkin pie spice

ready to glaze1/4 teaspoon ground nutmeg

1 tablespoon wheat germ

1/4 teaspoon salt

2 3/4 cup all-purpose flour

1 cup raisins or 1 cup chocolate chips

30 pecan halves

3/4 cup powdered sugar

2 – 4 tablespoons milk

ready to glazeIn large bowl mix pumpkin, egg, margarine, white and brown sugar until well blended. Mix together the baking soda, spices, baking powder, wheat germ, and salt. slowly mix into the pumpkin mixture. Add one cup raisins or chocolate chips. Cover with plastic wrap and chill 3 hours or overnight. Line pan with parchment paper. Preheat oven to 350 degrees. Spoon dough onto pan using a two tablespoon scoop. Bake for 8 to 10 minutes. Cookies will be set, but a bit soft. Remove to cooling rack and press one pecan half onto each cookie. Mix powered sugar and enough milk to form a thick drizzle. Drizzle over cookies.

 

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