Pumpkin Cookies

  • Yields 36 cookies, 1.9 ounces (55 grams) each
  • FORMULA

    Total Dough   
    Ingredients Bakers % US/Oz Metric/g
    Pastry flour 100 23.4 663
    Butter 25 5.8 166
    Salt 0.50 0.1 3
    Brown sugar 50 11.7 331
    Egg, 1 extra large 10 2.3 66
    Pumpkin purée 50 11.7 331
    Vanilla extract 0.75 0.2 5
    Baking soda 1 0.2 7
    Cinnamon, ground 0.50 0.1 3
    Nutmeg, ground 0.50 0.1 3
    Cloves, ground 0.50 0.1 3
    Walnuts, toasted and crushed 10 2.3 66
    California Raisins, macerated 50 11.7 331
    Total 298.75 69.9  1980 

    PROCEDURE

    Posted October 18, 2011 by Melinda

    Posted in :
    • Ready Time :
      0 min

    Servings

    36

    Ingredients

      Directions

      1. Twelve (12) hours before mixing, macerate raisins in rum, fruit juice or water (75°F) just to cover; let stand 12 hours. (Desired final macerated weight is approximately 72% raisins and 28% liquid.)
      2. Cream butter, salt and sugar in a mixing bowl, using a paddle attachment, until mixture is light and fluffy.
      3. Add egg, creaming well.
      4. Stir in pumpkin purée and vanilla extract; mix lightly.
      5. In a separate bowl, sift together flour, spices and baking soda. Add slowly to creamed mixture and mix until smooth. Do not over mix.
      6. Drain raisins well and scale out to desired final weight. Fold walnuts and raisins into dough; mix together.
      7. Scoop 1.9-ounce (55-gram) portions of dough onto greased or parchment-lined baking sheet.
      8. Bake at 320°F for about 13 to 15 minutes

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