Pumpkin Hermits

Celebrate the Four Seasons Cookbook Volume 2, 1979

1 hour — 6 dozen cookies

Ingredients

1	cup	light brown sugar (packed)
1⁄2	cup	butter (softened)
1		egg (well beaten)
2	cup	pureed pumpkin (cooked fresh or canned)
2 3⁄4	cup	all-purpose flour
1	teaspoon	baking soda
1⁄2	teaspoon	salt
1⁄2	teaspoon	cinnamon
1⁄4	teaspoon	nutmeg
1⁄4	teaspoon	ginger
1	cup	nuts (chopped)
1	cup	raisins

Instructions

Gradually add sugar to butter, beating until fluffy. Beat in egg and pumpkin. Combine flour with remaining ingredients. Stir into pumpkin mixture, blending well. Drop by teaspoonfuls 2 inches apart onto a greased baking sheet. Bake in a 350F oven about 12 minutes. Remove to a cake rack to cool.