Pumpkin Cookies

When autumn rolls around, I always make a batch of pumpkin cookies. There's just something about these yummy treats that compliments colorful leaves and crispy air. This recipe is also wonderfully adaptive. If you're a little short of one ingredient or another, don't fret. You can also reduce the walnuts by half, if you prefer. I don't recommend doubling this recipe, however, because you'll have a hard time finding a bowl big enough for your batter! What You Need: Two large mixing bowls Measuring spoons and cups A large mixing spoon Baking sheets 3 1/2 cups all purpose flour (or 1 1/2 cups whole wheat flour and 2 cups all purpose flour) 2 1/3 cups oats 1 3/4 teaspoons baking soda 2 teaspoons cinnamon a couple of pinches of salt 3 1/2 sticks of butter, softened 1 3/4 cups sugar 1 3/4 cups packed brown sugar 1 can (15 oz.) pumpkin 2 large eggs 1 3/4 teaspoons vanilla extract 1 1/2 cups chopped walnuts 1 1/2 cups raisins

How to Make Pumpkin Cookies 1. Preheat the oven to 350 degrees F. 2. Mix flour, oats, baking soda, cinnamon, and salt in a large bowl. 3. Beat butter and sugars together in a separate large bowl, until light and fluffy. 4. Add pumpkin, eggs, and vanilla to the butter mixture. Beat well. 5. Bit by bit, add flour mixture to the butter mixture. Add raisins and walnuts. 6. Drop three heaping teaspoons onto a baking sheet and flatten until you've made an approximately three-inch circle. Repeat, keeping dough circles about 2 inches apart. 7. Bake 14 to 18 minutes, or until firm and browned. Remove from oven and allow to sit on the baking sheet for two minutes. 8. Remove to cool on a wire tack. Makes about 40 large cookies.