1.5 sticks butter, softened
2/3 cup white sugar
2/3 cup packed brown sugar
1 teaspoon vanilla extract
1 cup pumpkin puree (or butternut squash)
1 cup rolled oats
1 teaspoon baking powder
1 teaspoon ground cinnamon
A little fresh ginger, a little ground clove or nutmeg
1/2 teaspoon salt
1 cup raisins (or other dried fruit - apricots are wonderful in this)
2 1/2 cups all-purpose flour (or Ultragrain)
1. Preheat oven to 350 degrees F.
2. Cream together butter, white sugar and brown sugar until fluffy. Beat in egg, vanilla and pumpkin. 3. In a separate bowl, mix together the oats, baking powder, cinnamon, salt, raisins and flour. Stir into pumpkin mixture.
4. Drop cookies by the heaping teaspoonful onto greased cookie sheets. Flatten slightly and bake 15-18 minutes or until lightly browned around edges. They remain fairly pale even when baked correctly.
5. Remove from oven and place on cooling racks. Dust with powdered sugar or leave plain.