Thursday, December 13, 2012

Spiced Pumpkin-Raisin Cookies

I plan to make these again and add to a few gift baskets, they're so pretty.  You can't go wrong with a Giada recipe.

Spiced Pumpkin-Raisin Cookies

1            cup all-purpose flour
2/3         cup old-fashioned oats
1            teaspoon ground cinnamon
1/2         teaspoon baking soda
1/2         teaspoon fine slat
1/4         teaspoon ground allspice
3/4         cup raw sugar, plus additional sprinkling
1/2         cup canned pumpkin puree
1/3         cup vegetable oil
1            tablespoon pure maple syrup
1            teaspoon vanilla extract
1/2         cup raisins

Position a rack in the center of the oven and preheat to 350 degrees. Line 2 heavy large baking sheets with parchment paper.

In a medium bowl, combine the flour, oats, cinnamon, baking soda, salt and allspice.  Stir to blend well.  In a large bowl, combine the sugar, pumpkin puree, oil, syrup and vanilla; whisk to blend.  Using a flexible rubber spatula, gradually stir the dry ingredients into the pumpkin mixture. Stir in the raisins.

For each cookie, drop 1 generous tablespoon of batter onto the prepared baking sheet, spacing the rounds about 1 inch apart.  Using moistened fingertips, flatten each to 2-inch diameter round.  Sprinkle each cookie with a bit more raw sugar.

Bake the cookies until brown and a bit firm to the touch, 17 to 20 minutes. Using a metal spatula, transfer the cookies to a rack and cool completely.

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